Written by 4:17 pm Main Course

Thanksgiving Turkey

The centrepiece of your Thanksgiving feast! Thanksgiving Turkey packs all of the flavour and juiciness you’d expect from the perfect dinner.

Bradford wrote of how the colonists had hunted wild turkeys during the autumn of 1621 and since turkey is a uniquely North American scrumptious bird, it gained traction as the Thanksgiving meal of choice for Americans, after Lincoln declared Thanksgiving a national holiday in 1863.

Get some inspiration for your Thanksgiving dinner by trying this delicious and easy version of Roast Turkey!

Thaw a 20 lb turkey; remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature. Preheat oven to 325 degrees F.

Make the herb butter by combining 1 cup unsalted butter, minced 10 cloves of garlic, salt, 1 tsp crushed black pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage.

Pat the turkey dry with paper towels. Remove the giblets.

Season the cavity of the turkey with salt and pepper. Stuff it with 2 halved lemons, 2 large onions, 1 chopped apple and another teaspoon of fresh herbs.

Use your fingers to loosen and lift the skin on the top of the turkey and slather a few tablespoons of the herb butter underneath.

Tuck the wings underneath the turkey –  this prevents them from burning, and helps the turkey sit flatter. Set the turkey on a roasting rack inside a roasting pan and pour 2 cups chicken broth into the pan.

Microwave and soften the remaining herb butter mixture for 30 seconds. Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.

Roast at 325 degrees F. Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, or until the juices run clear when you cut between the leg and thigh and the turkey is evenly browned and cooked

Check the turkey halfway through and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking.

Allow the turkey to rest for 20-30 minutes before carving.

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