The Best Freaking Turkey you will EVER taste!

It’s November and we know what that means! Thanksgiving will be here any day now so I’m reposting this recipe because it IS that good. This year we have our own homegrown turkey and I can’t wait to do this with it.

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I have finally perfected our Turkey Recipe! It takes some preparation, but in the end it was more than worth the effort!

This recipe will work for a 16-25lb turkey. Make sure the bird is completely thawed the day before you plan to cook it because brining it requires at least 12 hours.

Ingredients:

For Brine:
1 gallon unsweetened apple juice
3/4 cup salt
3/4 cup granulated sugar
6-8 slices of ginger
2 Tbs peppercorns
2 Tbs allspice berries
2 Tbs whole cloves
2 bay leaves

Combine all ingredients in a large sauce pan. Stir in salt and sugar. Bring to a boil for 3 minutes and then allow to cool completely.

We use a large orange “water cooler” that we have designated just for brining similar to this one:
Unwrap the thawed turkey, remove the giblets and place neck end down into clean cooler. Pour cooled brine over the bird. Add water until the bird is completely submerged. Add a bunch of ice on top to keep cool. Put lid on cooler and leave undisturbed for at least 12 hours.

For Roasting:

1/4 lb butter (1 stick) cut into pats
2 Tbs chopped fresh rosemary
2 Tbs chopped fresh Thyme
2 Tbs chopped fresh Oregano
2 cups chicken broth
Olive Oil

1. Remove bird from brine and let brine drain out of cavity. Don’t rinse bird.
2. Coat roasting pan with olive oil and place bird breast side up in it.
3. Using your hands separate skin from breast and legs. Rub the chopped herbs onto the meat.
4. Place the cut pats of butter under the skin in various locations, including the legs. Pour chicken broth over bird.
5. Cover bird with lid of pan or foil and place in a preheated oven at 350 deg.
6. Roast for two hours basting every hour. Remove foil and allow bird to brown, basting every 20 min.
7. Continue to roast bird until interior temp reaches 165 deg. Can range from 1-2 additional hours depending on whether the bird is stuffed. Make sure when taking the temp that the thermometer is through the thickest part of the breast and is not touching bone.

This recipe will give you an incredibly moist flavorful bird that is amazingly tender.

Comments

  1. We've been brining our turkeys and chickens for years now. They are always juicy & yummy. We have also sometimes deep fried them. If you do both, be sure to alow time for draining/drying the bird well to avoid a boil over.

  2. marjiemclean says:

    We just tried this recipe and it was amazing. I have never had a turkey so juicy and tender…
    Thank you so much for posting it.

  3. Anonymous says:

    For Roasting: What do I do with the 2 Cups of Chicken Broth ?

  4. OK, all updated. Thanks for noticing that. You pour it over the bird and then you'll end up using it to baste with since the bird won't give up much juice.

  5. Anonymous says:

    Thank you! I cant wait to give this a try this Thanksgiving :)
    -loonistoon

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