Step-by-Step Guide to Prepare Quick Thanksgiving Turkey

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Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, thanksgiving turkey. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

The centerpiece of contemporary Thanksgiving in the United States and in Canada is a large meal, generally centered on a large roasted turkey. Find perfect Thanksgiving turkey recipes from Food Network including roasted, brined, deep-fried and more. With these variations on the classic Thanksgiving turkey recipe, your dinner spread will never look, smell or taste better.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook thanksgiving turkey using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Thanksgiving Turkey:

1. Take 1 (18 lbs) of butterball turkey.
2. Make ready 2 cups of Kosher salt (brine).
3. Take 1/2 cup of melted butter.
4. Get 2 of large onions (peeled & quartered).
5. Take 4 of carrots (peeled and 1 inch diced).
6. Prepare 4 stalks of celery (1 inch chop).
7. Get 2 sprigs of fresh thyme.
8. Prepare 1 of Bay leaf.
9. Take 1.5 cups of dry white wine.
10. Get 1 of lemon.
11. Get 1 head of garlic.
12. Make ready 2 teaspoons of garlic powder.
13. Prepare 1 teaspoon of freshly ground black pepper.
14. Make ready 2 teaspoons of salt.

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Instructions to make Thanksgiving Turkey:

1. Remove neck and giblets from inside of turkey. Rub the turkey inside and out with Kosher salt..
2. Place turkey in a large stock pot and cover with COLD water. Place covered stock pot in the refrigerator and allow the turkey to soak in the brine mixture minimum 12 hours, preferably overnight.
3. Preheat oven to 350 degrees. Remove turkey from brine and place into a clean sink. THOROUGHLY rinse turkey inside and out. Discard the brine mixture..
4. Brush the turkey inside and out with 1 cup of the melted butter. Add salt, pepper and garlic powder on top and bottom of turkey..
5. Place BREAST side DOWN on the roasting rack in a shallow roasting pan. Make sure it’s on a rack so it’s elevated. Breast side down will allow the dark meat juices to drip down onto the white meat..
6. Stuff the cavity with the quartered onion, 2 of the diced carrots, 2 of the diced stalks of celery, 1 sprig of thyme, 1 quartered lemon, 3-4 cloves of smashed (not diced) garlic and the bay leaf..
7. Scatter the remaining celery, onions, carrots and thyme around the bottom of the roasting pan. Pour the 1.5 cups of dry white wine into the bottom of the pan..
8. Roast turkey UNCOVERED for 3 hours with thigh side facing up. Baste turkey with juices on bottom every 30 minutes..
9. After 3 hours of cooking CAREFULLY turn the turkey on the rack so the BREAST side will now be facing up. Baste turkey with remaining cup of melted butter and continue to cook for another hour or until internal temperature of thighs reach 180 degrees..
10. Once finished cooking allow turkey to rest 20 minutes before carving. KEEP drippings for a delicious gravy!.

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