Turkey Thanksgiving Recipe
A juicy, tender, and succulent every on thanksgiving turkey recipe.
Ingredients
- Turkey chicken 10 pounds 5 kg
- Kosher salt
- Crush black pepper
- Herb butter ingredients
- 1 cup Butter
- 1 tbsp. Olive oil
- 1 cup Chopped parsley
- Crush garlic cloves 5
- Lemon zest of 2 lemon peel
- 4 tbsp. Lemon juice
- For stuffing the turkey cavity
- Onions, Carrots, Fresh thyme leaves, Celery Lemons & Apples.
Basting Glaze Ingredients.
- 4 tbsp. Lemon juice
- 2 tbsp. Vinegar
- 2 tbsp. Soy sauce
- 2 tbsp. Worcestershire
- 1 tbsp. Brown sugar
- 1 tbsp. Paprika powder
Instructions
- Preheat oven to 450F
- Refrigerate turkey for three days before cooking. It makes turkey tender and flavorful
When you want to prepare turkey, leave it at room temperature before roasting. Pat dry with a kitchen towel so that all spices remain stick to the surface of the turkey bird
- Take softened butter in a bowl, add salt, pepper, crushed garlic, lemon zest, lemon juice, basil, chopped parsley and mix well until all well combined
- Discard the giblets from the turkey cavity. Season with salt and black pepper
- Fill the cavity with your chosen fruits and vegetables. I used carrots, onions, celery, fresh thyme leaves, lemons, and crush garlic. You can also add apples and cranberries if you like.
- Tie the turkey legs with a string. Tuck the wings under the turkey bird body.
- Place turkey in a large baking tray or roast turkey tray. Drizzle some olive oil. And it's ready to go onto the oven
Notes
- Turkey breast becomes dry when cooking for a longer time.
- To keep it moist, we loosen the breast's skin from both sides with the help of the hands.
- Then stuff herb butter underneath on the upper sides of the breast. Do carefully, and skin must be intact.
- Stuff half of the herbed butter into the open space under the skin.
- Start gently massaging the herbed butter so that the breast is covered evenly.
- Apply remaining butter on the upper surface of the turkey bird, legs, and wings.