My Thanksgiving Turkey Recipe
Updated: Nov 27, 2019
The star of the show! I made sure to buy organic, free range turkey (from Trader Joe's of course), and while I'm preparing it on Thursday I shall whisper sweet nothings in its ear in the hopes that it will cooperate with me (no, I'm not kidding).
For the dry brine:
· Leaves from 10 fresh thyme sprigs
· Leaves from 6 fresh sage sprigs
· Leaves from 4 fresh rosemary sprigs
· 5 large garlic cloves, chopped
· 1 Tbs. celery seeds
· 1 tsp. black peppercorns
· 1 cup kosher salt
· 3 Tbs. monk fruit sweetener
· 1 turkey, 12 to 14 lb., neck and giblets removed
· 1 yellow onion, quartered
· 1 garlic head, halved crosswise
· 1 bunch fresh thyme
· 1 bunch fresh sage
· 1 bunch fresh rosemary
· 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
· 4 cups low-sodium chicken broth, plus more as needed
· To make the dry brine, in a food processor, combine the thyme, sage, rosemary, garlic, celery seeds and peppercorns and pulse until a coarse paste forms. Add the salt and sugar/monk fruit sweetener and pulse until blended, about 30 seconds.
· Rub the dry brine all over the turkey. Refrigerate, uncovered, for at least 6 hours or up to 24 hours.
· Rinse the turkey with cold water and pat dry with paper towels. Place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 30 minutes to 1 hour.
· Meanwhile, position a rack in the lower third of an oven and preheat to 425°F.
· Stuff the turkey cavity with the onion, garlic, thyme, sage and rosemary. Working from the neck end of the turkey, use your fingers to loosen the skin from the breasts. Rub the butter under the skin and all over the outside of the turkey. Pour the broth into the bottom of the pan. Roast the turkey for 30 minutes. Reduce the oven temperature to 325°F .
· Continue roasting, basting the turkey with the pan juices every 30 to 40 minutes and adding more broth as needed to maintain some liquid in the pan, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 167°F , 2 1/2 to 3 hours more. If the skin begins to brown too quickly, tent the turkey with aluminum foil.
· Transfer the turkey to a carving board, cover loosely with foil and let rest for 30 minutes before carving.
Serves 8 to 10.
Click below for the recipes I used for our Thanksgiving dinner.
Happy Thanksgiving my loves!