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Recipes
Thanksgiving Turkey
Recipe

17 INGREDIENTS • 10 STEPS • 3HRS 30MINS

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
12
us / metric
Chicken Stock
16 cups
Chicken Stock
Kosher Salt
1/2 cup
Whole Clove
2 tsp
Whole Cloves
Whole Turkey
16 lb
Whole Turkey
Celery
1 stalk
Celery, quartered
Onion
1/2
Onion, thinly sliced
Garlic
3 cloves
Garlic, roasted
Fresh Thyme
3 sprigs
Sage Leaves
1 sprig
Greek Yogurt
3/4 cup
Ground Turmeric
as needed
Ground Coriander
as needed
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
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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.
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.
Cooking InstructionsHide images
step 1
Let the Whole Turkey (16 lb) defrost in the refrigerator for 3 days.
step 2
Combine Chicken Stock (16 cups), Kosher Salt (1/2 cup), Mustard Seeds (1 Tbsp), Fennel Seeds (1 Tbsp), Black Peppercorns (1 Tbsp), and Whole Cloves (2 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 (3/4 cup), Herbes de Provence (1 tsp), Ground Turmeric (as needed), and Ground Coriander (as needed). Brush the mixture all over the turkey to coat it.
step 6 In a bowl, mix Greek Yogurt (3/4 cup), Herbes de Provence (1 tsp), Ground Turmeric (as needed), and Ground Coriander (as needed). 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!
Tags
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American
Comfort Food
Lunch
Christmas
Keto
Low-Carb
Shellfish-Free
Dinner
Thanksgiving
Winter
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