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RECIPE
17 INGREDIENTS10 STEPS3hr 30min

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.
Thanksgiving Turkey Recipe | SideChef
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.
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/
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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/
3hr 30min
Total Time
$2.52
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
16 cups
Chicken Stock
1/2 cup
1 Tbsp
Mustard Seeds
1 Tbsp
Fennel Seeds
1/2 Tbsp
Whole Cloves
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
Herbes de Provence
1/2 tsp
Ground Coriander
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Nutrition Per Serving

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CALORIES
935
FAT
35.0 g
PROTEIN
140.6 g
CARBS
4.5 g

Author's Notes

To roast garlic, pre-heat 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 (16 lb) defrost in the refrigerator for 3 days to defrost.
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 (1/2 Tbsp) 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 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 6
In a bowl, mix Greek Yogurt (3/4 cup) , 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 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!
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Nutrition Per Serving
Calories
935
% Daily Value*
Fat
35.0 g
45%
Saturated Fat
9.2 g
46%
Trans Fat
0.4 g
--
Cholesterol
443.9 mg
148%
Carbohydrates
4.5 g
2%
Fiber
0.6 g
2%
Sugars
1.4 g
--
Protein
140.6 g
281%
Sodium
5779.1 mg
251%
Vitamin D
1.8 µg
9%
Calcium
121.5 mg
9%
Iron
5.6 mg
31%
Potassium
1416.9 mg
30%
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