How To Make a Thanksgiving Turkey That Doesn’t Suck

How To Make a Thanksgiving Turkey That Doesn't Suck
This Turkey is brined, injected, and basted to perfection.
Cuisine: European Dishes
Cook time: 
Total time: 
Ingredients
  • 12-15 lb Turkey (Defrosted)
  • 2 cups of Brine Mix
  • 2.5 gallons water
  • ice
  • 3 tbsps AP seasoning
  • 1 tbsp chicken bouillon
  • 2 oranges
  • 1 lemon
  • 2 onions
  • celery, rosemary, thyme, bay leaves, peppercorns
  • Roasting rack:
  • Onion
  • Lemon
  • Orange
  • fresh herbs
  • 1 cup chicken broth
  • 1 stick of butter to baste the turkey
  • season with AP Seasoning or salt, pepper, garlic, onion powder.
  • Gravy:
  • 1 cup pan drippings
  • ½ stick butter
  • ¼ cup flour (my seasoned flour or season your own)
  • 2 tbsps heavy cream
  • 1tbsp worcestershire sauce
  • 1-2 cups chicken broth
  • season to taste
  • Homemade Brine:
  • 2 gallons cold water
  • 2 cups kosher ​salt
  • 1 cup brown sugar
  • 2 tbsps hot sauce
  • 3 cloves garlic
  • 3 to 4 sprigs fresh thyme
  • 3 to 4 sprigs fresh sage
  • 3 to 4 sprigs fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • Injection:
  • 4 cups chicken broth
  • 1 tbsp chicken bouillon
  • hot sauce to taste
Instructions
  1. Directions:
  2. Defrost Turkey and remove giblets, neck, and any plastic. Clean based on your preference. Boil 1 gallon of water and add brine mixture. Bring to a boil for 5 minutes and stir. Turn off heat and add ice. Allow this to come to room temp (add 2.5 gallons of water to this solution) Submerge turkey in brining liquid and keep cool for 24 hours (fridge or cooler)
  3. After 24 hours, remove turkey and rinse/dry. Make injection by mixing water with injection mixture (OR use Tony's store bought creole butter injection) Inject Turkey evenly and then season generously.
  4. Remove backbone from the turkey and flatten. Season and inject. Place onions, lemon, herbs, under the wire rack and rest the turkey on top. Place in a 400 - 425 degree oven and baste every 20 minutes with butter if desired. If the turkey gets too dark, cover with foil. The turkey is done once the white meat reaches 165 and dark meat reaches 175 internal temp. Roughly 10 minutes per lb

 

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