The Recipes

Thanksgiving Turkey

What else would I have cooked today?  Well, technically, I started yesterday.  Happy Thanksgiving, OneIfByFoodies!

Thanksgiving Turkey


- 1 c. brown sugar
- 1 c. coarse salt
- palmful coriander seeds
- palmful black peppercorns
- 2 celery ribs, cut into rough chunks
- 2 carrots, cut into rough chunks
- 2 oranges, cut in half
- 2 lemons, cut in half
- 1 turkey, giblets removed
- 3 sprigs rosemary
- thyme bundle, plus 3-4 extra sprigs
- 1/2 c. butter
- 4 c. chicken stock
- handful of sage leaves
- salt
- pepper

In a large bucket or brining bag, dissolve the brown sugar and salt in enough water to cover your turkey (about a gallon and a half).  Add 1 orange, lemon, celery rib, carrot, peppercorns, and the coriander.  Add the turkey, seal, and refrigerate for a day.  Today, also make a compound butter by chopping the sage, 3-4 sprigs of thyme, and 1 sprig of rosemary, and add it to a room temperature stick of butter.  Form it into a log and wrap tightly with plastic wrap.

The day of cooking, preheat the oven to 350 degrees.  Take the turkey and butter out of the refrigerator.  Rinse the turkey and pat it dry.  Season it inside and out with salt and pepper.  Loosen the skin and stuff the compound butter under the skin.  Rub the butter over the entire bird, and stuff the cavity with a lemon, orange, celery rib, carrot, rosemary sprigs, and thyme bundle.  Place the turkey on a large roasting pan and pour some chicken stock in the bottom of the pan.  You should lightly tie the legs together with some kitchen twine.  I forgot mine at home while cooking at a friends house this year, but everything still turned out great.

Place in the oven and cook uncovered until the skin turns golden brown.  Once this happens, tent the turkey with a piece of aluminum foil.  Check the turkey throughout the cooking time and add more stock to the bottom of the roasting pan as needed.

Cooking time will be approximately 15 minutes per pound of turkey; until the temperature is 170 degrees.  Insert a meat thermometer between the thigh and breast, making sure to avoid the bone.  Remove the turkey and let it rest for at least 25-30 minutes before carving.  Happy Thanksgiving!