A Thanksgiving roast turkey is the centerpiece of our annual feast, as it is for countless thousands throughout the country. In fact, it’s so popular turkey producers begin to refill refrigerated warehouses the day after and it takes all year to meet the demand.
Every family has their own method, and smoking or deep frying has become very popular, but oven roasting remains our favorite. The reason is simple. It is the best way to enjoy a fully cooked juicy bird with legs and wings just as good as the breast and thighs.
Let’s Start By Brining That Bird!
Brining is the best way to begin and achieve that well seasoned and juicy meat.
- Thaw the turkey, remove the neck and giblets and reserve them for dressing or gravy. Make a brining solution by mixing 1 tablespoon of kosher salt per cup of cold water. Place the pot of brine in the refrigerator to chill before using
- Select a pot just large enough to totally submerge the turkey, place it in the pot and totally cover it with the cold water. Return to the fridge for 24 hours.
- Remove the turkey from the pot, shake off excess water, place on a sheet pan, cover and rest to dry in the fridge for an additional 24 hours
Seasoning and Prepping
Flour the roasting bag
Make a bed with the vegetables and the wine in the bottom of the bag in a roasting pan for the turkey.
Separate the skin from the breast
Massage in the butter and herbs
Inject the breast liberally with the creole marinade, then stuff with lemons and rosemary
Prepped turkey ready to roast. Don’t forget to poke a few holes to avoid a steam explosion!
Roasted turkey resting before carving
Thanksgiving roast turkey! Don’t forget the frills!
Check out the sides and dessert for our Thanks giving dinner HERE.Print
Thanksgiving Roast Turkey
Oven roasted turkey, brined, marinated and seasoned to perfection!
- (1) 12 pound whole turkey
- 1/2 stick salted butter
- 1 tsp dried thyme
- 1 tsp garlic salt
- 1 tsp chopped rosemary
- 1 bottle tony chachere’s creole style butter marinade
- 3 celery ribs – roughly chopped
- 2 carrots – roughly chopped
- 1 yellow onion – peeled and quartered
- 1/2 cup white wine
- 1 tsp freshly ground pepper
- 1 TBL flour
- 1 lemon – quartered
- 2 sprigs fresh rosemary
- 1 extra large roasting bag
- Preheat the oven to 350 and place the rack one slot below center
- Place the tablespoon of flour in the roasting bag, close and shake it to cover the inside of the bag
- Arrange the vegetables in the bottom of the roasting bag and pour in the white wine. Place the turkey in the bag on the vegetables to separate it from the bottom of the bag
- Carefully separate the skin from the breast with a wooden spoon or with gloved hands, then massage in 1/2 of the butter, pepper, garlic salt, rosemary and thyme on the turkey breast. Pull the skin back over to completely re-cover the bird
- Massage 1/2 of the butter with salt and peppr on top of the skin of the turkey, then squeeze the lemons and place them and the juice inside the cavity of the turkey with the fresh rosemary sprigs
- Close and tie the bag. Cut 5-6 one inch slits in the top of the bag to allow steam to escape
- Roast until the internal temperature reaches a minimum of 165 degrees in the breast and 175 degrees in the deepest part of the thighs. This will take about 2-1/4 to 2-1/2 hours for a 12 pound, un-stuffed turkey. Use a quick-read thermometer to confirm the correct temp because food poisoning from undercooked poultry is not a joke!
- Remove from the oven and rest for 20 minutes, then remove from the bag, place on a carving board and serve