Thanksgiving is almost upon us and you are already hyperventilating over all the arrangements you have to make! You checked every important detail from your list- decorations, costumes, cleaning, and the most important- dishes. But the thought of brining your turkey for hours again this year is so tiring that even the fear of the approaching deadline isn’t enough to force you to do the needful. But what if we tell you that we have an easy, fuss-free Thanksgiving Turkey recipe for you, minus the hours hogged by brining?
Now, that you have perked up and are eager to nail that elusive “perfect” Thanksgiving Turkey recipe, it is time to get down to the basics. So, let’s start with…
…how to prepare your turkey for the Thanksgiving recipe
- Every 4-5 pounds of turkey need 24 hours to thaw, so, for example, if your turkey is 15 pounds you’ll need to thaw it in the fridge for 3 days in a row. Remember, that throughout the defrosting process, keep the plastic packaging or bag intact.
- After the turkey is thawed, remove the packaging and place it in the sink and drain all the water out of the cavity.
- Don’t forget to remove the neck and giblets
- Keep a roasting rack in a roasting pan ready and after you pat the turkey dry, place it in the pan, breast side up.
Ingredients for your special Thanksgiving Turkey recipe
- 15 lb. turkey, thawed and patted dry
- Quarters of one large orange
- Double-lined cheesecloth
- 2 small lemons
- 4 cups of chicken stock or broth
For preparing the Garlic Herb Compound Butter:
- 1 tablespoon of chopped sage
- 1 1/2 tablespoons thyme, chopped
- 2 teaspoons rosemary, chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh lemon zest2 sticks of unsalted butter, softened
- 1 tablespoon salt
- 1 tablespoon tarragon, chopped
- In a bowl take softened butter and to it add salt, tarragon, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mix them well.
And let’s get started with making Thanksgiving perfect this year!
- Preheat your oven to 425 degrees F.
- Use salt to season the turkey’s cavity and stuff it with oranges, lemons, sage, thyme, rosemary or tarragon.
- Make a little pocket on the breast of the turkey using fingers by gently separating the skin. Now rub a bit of the butter mixture on both sides of the skin breast skin and add any remaining herbs or garlic on top of the skin.
- Add butter in the microwave and then dunk the cheesecloth in the melted butter and soak it completely. Then it over the turkey, covering as much area as you can..
- Place the turkey in a roasting pan carrying 4 cup of chicken stock or broth and put in the preheated oven for 45 minutes, after which reduce the temperature to 350 degrees F.
- Now, remove the turkey from the oven and bast.
- After a while, roast the turkey in the oven for another 2 1/2 to 3 hours at 350 degrees.
- As soon as the temperature reads 160 degrees F, take the turkey out of the oven and remove the cheesecloth.
- Transfer it to a cutting board, cover with tin foil, and let it cool down for at least 20-30 minutes.