Name: Thanksgiving Turkey
Total time: PT12600.0S
Yield: 12
Ingredients: 1 gallon Chicken Stock; 1/2 cup Kosher Salt; 1 tablespoon Mustard Seeds; 1 tablespoon Fennel Seeds; 1 tablespoon Black Peppercorns; 1/2 tablespoon Whole Clove; 16 pound Whole Turkey; 1 stalk Celery; 1/2 Onion; 3 clove Garlic; 3 sprig Fresh Thyme; 3 sprig Fresh Rosemary; 1 sprig Sage Leaves; 7 ounce Greek Yogurt; 1 teaspoon Herbes de Provence; 1/2 teaspoon Ground Turmeric; 1/2 teaspoon Ground Coriander

Thanksgiving Turkey

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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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.

http://jeanieandluluskitchen.com/

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.

3HRS 30MINS

Total Time

$2.48

Cost Per Serving

Ingredients

Servings

US / Metric

16 cups

Chicken Stock

1/2 cup

1 Tbsp

1 Tbsp

1 Tbsp

1/2 Tbsp

Whole Clove

16 lb

Whole Turkey

1 stalk

Celery, quartered

1/2

Onion, thinly sliced

3 cloves

Garlic, roasted

3 sprigs

3 sprigs

1 sprig

3/4 cup

1 tsp

1/2 tsp

1/2 tsp

Ground Coriander

Nutrition Per Serving

VIEW ALL

Calories

1007

Fat

38.9 g

Protein

140.5 g

Carbs

13.1 g

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Thanksgiving Turkey

Save

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.

http://jeanieandluluskitchen.com/

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.