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Thanksgiving Turkey

17 INGREDIENTS • 10 STEPS • 3HRS 30MINS

Thanksgiving Turkey

Recipe

4.5

2 ratings
I like a wet brine and the safer roasting method, so that’s the route I went this year. I used a manageable 16 pound bird which takes less time to thaw and less time to cook.
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I like a wet brine and the safer roasting method, so that’s the route I went this year. I used a manageable 16 pound bird which takes less time to thaw and less time to cook.
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

3HRS 30MINS

Total Time

$2.48

Cost Per Serving

Ingredients

Servings
12
us / metric
Chicken Stock
3.8 L
Chicken Stock
Kosher Salt
150 g
Kosher Salt
Mustard Seeds
1 Tbsp
Mustard Seeds
Fennel Seeds
1 Tbsp
Fennel Seeds
Black Peppercorns
1 Tbsp
Black Peppercorns
Whole Clove
1 tsp
Whole Clove
Whole Turkey
7.3 kg
Whole Turkey
Celery
1 stalk
Celery, quartered
Onion
1/2
Onion, thinly sliced
Garlic
3 cloves
Garlic, roasted
Fresh Thyme
3 sprigs
Fresh Thyme
Fresh Rosemary
3 sprigs
Fresh Rosemary
Sage Leaves
1 sprig
Sage Leaves
Greek Yogurt
200 g
Greek Yogurt
Herbes de Provence
1 tsp
Herbes de Provence
Ground Turmeric
1/2 tsp
Ground Turmeric
Ground Coriander
1/2 tsp
Ground Coriander

Nutrition Per Serving

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Calories
1007
Fat
38.9 g
Protein
140.5 g
Carbs
13.1 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Author's Notes

To roast garlic, preheat the oven to 400 degrees F. Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the tops of the cloves inside. Drizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection, it has so many uses! It can be stored in the refrigerator for weeks, so you can make the roasted garlic well in advance of Turkey day.

Cooking Instructions

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step 1
Let the Whole Turkey (7.3 kg) defrost in the refrigerator for 3 days.
step 2
Combine Chicken Stock (3.8 L), Kosher Salt (150 g), Mustard Seeds (1 Tbsp), Fennel Seeds (1 Tbsp), Black Peppercorns (1 Tbsp), and Whole Clove (1 tsp) in a stock pot and boil for 5 minutes. Cool to room temperature and store in fridge overnight.
step 3
Put the mostly thawed turkey into the cooler, then pour the brine all over it. Add a cup of water and about 4-5 cups of ice in, then shut the cooler and store it in a cool location like a basement or garage overnight.
step 3 Put the mostly thawed turkey into the cooler, then pour the brine all over it. Add a cup of water and about 4-5 cups of ice in, then shut the cooler and store it in a cool location like a basement or garage overnight.
step 4
Preheat the oven to 500 degrees F (260 degrees C). Remove the turkey from the brine and discard the brine. Rinse off the turkey thoroughly with cold water inside and out, then pat it dry with a paper towel.
step 5
Get the turkey onto a roasting pan fitted with a rack. Stuff the cavity of the turkey with Celery (1 stalk), Onion (1/2), Garlic (3 cloves), Fresh Thyme (3 sprigs), Fresh Rosemary (3 sprigs), and Sage Leaves (1 sprig).
step 5 Get the turkey onto a roasting pan fitted with a rack. Stuff the cavity of the turkey with Celery (1 stalk), Onion (1/2), Garlic (3 cloves), Fresh Thyme (3 sprigs), Fresh Rosemary (3 sprigs), and Sage Leaves (1 sprig).
step 6
In a bowl, mix Greek Yogurt (200 g), Herbes de Provence (1 tsp), Ground Turmeric (1/2 tsp), and Ground Coriander (1/2 tsp). Brush the mixture all over the turkey to coat it.
step 6 In a bowl, mix Greek Yogurt (200 g), Herbes de Provence (1 tsp), Ground Turmeric (1/2 tsp), and Ground Coriander (1/2 tsp). Brush the mixture all over the turkey to coat it.
step 7
Put the turkey into the oven for 30 minutes at the high temperature to really sear the skin.
step 8
Turn down the oven heat to 350 degrees F (180 degrees C). Insert a meat thermometer into the thickest part of the turkey breast. Let the turkey continue to roast until the internal temperature reaches 161 degrees F (16 degrees C), which takes about another 2 1/2 to 3 hours.
step 8 Turn down the oven heat to 350 degrees F (180 degrees C). Insert a meat thermometer into the thickest part of the turkey breast. Let the turkey continue to roast until the internal temperature reaches 161 degrees F (16 degrees C), which takes about another 2 1/2 to 3 hours.
step 9
Take the turkey out and let it rest for 15 to 20 minutes with a tent of foil over it, then carefully transfer it to a carving board. Remove the rack from the roasting pan but leave the roasting pan with all of the glorious drippings.
step 10
Carve the gorgeous turkey to the delight of your guests and enjoy a wonderful Holiday meal!
step 10 Carve the gorgeous turkey to the delight of your guests and enjoy a wonderful Holiday meal!
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