Making a flavorful, juicy and moist turkey has always been mine and hubby’s mission when the holiday time comes around. So, this past Thanksgiving, we made it another mission to make the best turkey ever (among our friends and family, of course!).
This Thanksgiving was our 4th try of making turkey, and we have finally did it!!! Previously, each time we tried to make, we always ended up with rare or a dry turkey. I have also tasted many turkey dishes before, and I must say that they are rather… tasteless. Usually, the gravy and cranberry sauce that make the taste of the turkey.
Anyhow, this recipe and technique we have created have given us the result we desired. It’s very simple. It has few steps to follow, but the secret lays in three methods: tenderizing, basting, herb mix, and flavoring. As simple as that, I promise.
This recipe is based on a 10 pound of turkey which will feed about 4-6 people.
People call it brining, but I call it tenderizing since I didn’t use water.
Defrost the turkey 2-3 days before you cook it. As soon as it defrosted and you feel it soft enough, sprinkle them with salt. Just regular table salt will do. I know many people suggest sea salt or kosher, you can do that, but since I didn’t have any of those, I used regular table salt. It worked just fine. Just make sure you cover the whole turkey. Leave it soaked in salt for about 4-5 hours. Then, rinse the turkey with water. Make sure, you rinse it well. Otherwise, it would be really salty. Pat dry.
3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb seasoning (I use McCormick brand that I got from Costco)
1 1/2 teaspoons crushed garlic
Leave butter in room temperature until it’s soft. In a medium bowl, beat the butter with spoon. Add the poultry seasoning, crushed garlic, and garlic herb seasoning. Mix well.
Put some of the herb butter mixture all over the turkey, inside out, upside down, and in between the skin and meat. It will be a little messy, but it is worthed at the end. Trust me. When the turkey is all well covered, cover with saran wrap and refrigerate until you are ready to roast it.
You will have a lot of left over herb butter mixture. Save it for basting while roasting.
If there is not enough herb butter mixture left, make another one with the recipe above.
1 bag of celery
2 medium onion
1/2 bag of carrots
bunch of cilantro
4 springs of sage and rosemary
Cut celery and carrots into 3 inches in length.
Dice onion coarsely.
Arrange all the ingredients, except for the sage and rosemary in the bottom of the turkey roasting dish. Save some to stuff inside the turkey along with the sage and rosemary springs.
Finally when all are ready:
Preheat oven to 450F. Place the turkey in a baking pan upside down (yes, you read it right, upside down!) So, when it is in the oven, the juice will drip to the thickest parts of the meat, and in result will get you a moist, flavorful, and juicy turkey. Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
Place turkey in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 2- 3 hours. Check occasionally.
I know that it looks long and looks rather complicated because it has many steps, but the recipe is very simple. And at the end, promise, it will be all worthed!
Enjoy and good luck!