Turkey for Thanksgiving

270 mins
Serves 1
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Directions

  1. 1Chop celery.
  2. 2Chop celery.
  3. 3Chop celery.
  4. 4Brine the turkey overnight in apple cider, salt, oranges, rosemary, peppercorns, bay leaves, brown sugar, and crushed garlic.
  5. 5Brine the turkey overnight in apple cider, salt, oranges, rosemary, peppercorns, bay leaves, brown sugar, and crushed garlic.
  6. 6Brine the turkey overnight in apple cider, salt, oranges, rosemary, peppercorns, bay leaves, brown sugar, and crushed garlic.
  7. 7Bring the brine mixture to a boil until everything melts.
  8. 8Bring the brine mixture to a boil until everything melts.
  9. 9Bring the brine mixture to a boil until everything melts.
  10. 10Add about 12 cups of ice water to cool the brine down immediately.
  11. 11Add about 12 cups of ice water to cool the brine down immediately.
  12. 12Add about 12 cups of ice water to cool the brine down immediately.
  13. 13Pour the cooled brine and turkey into a big pot or an oven bag and let it rest in the fridge overnight.
  14. 14Pour the cooled brine and turkey into a big pot or an oven bag and let it rest in the fridge overnight.
  15. 15Pour the cooled brine and turkey into a big pot or an oven bag and let it rest in the fridge overnight.
  16. 16Discard the brine and remove the turkey from the fridge about two hours before cooking to come to room temperature.
  17. 17Discard the brine and remove the turkey from the fridge about two hours before cooking to come to room temperature.
  18. 18Discard the brine and remove the turkey from the fridge about two hours before cooking to come to room temperature.
  19. 19Prepare the compound butter by adding fresh rosemary and thyme to softened butter.
  20. 20Prepare the compound butter by adding fresh rosemary and thyme to softened butter.
  21. 21Prepare the compound butter by adding fresh rosemary and thyme to softened butter.
  22. 22Grate in two large cloves of garlic into the butter.
  23. 23Grate in two large cloves of garlic into the butter.
  24. 24Grate in two large cloves of garlic into the butter.
  25. 25Add onion powder, garlic powder, Tony's seasoning, paprika, salt, and pepper to the butter mixture.
  26. 26Add onion powder, garlic powder, Tony's seasoning, paprika, salt, and pepper to the butter mixture.
  27. 27Add onion powder, garlic powder, Tony's seasoning, paprika, salt, and pepper to the butter mixture.
  28. 28Mix all ingredients to form the compound butter.
  29. 29Mix all ingredients to form the compound butter.
  30. 30Mix all ingredients to form the compound butter.
  31. 31Pat the turkey completely dry with paper towels.
  32. 32Pat the turkey completely dry with paper towels.
  33. 33Pat the turkey completely dry with paper towels.
  34. 34Lift the skin of the breast up and loosen it before applying the butter.
  35. 35Lift the skin of the breast up and loosen it before applying the butter.
  36. 36Lift the skin of the breast up and loosen it before applying the butter.
  37. 37Shove the compound butter underneath the skin of the turkey breast.
  38. 38Shove the compound butter underneath the skin of the turkey breast.
  39. 39Shove the compound butter underneath the skin of the turkey breast.
  40. 40Rub the compound butter all over the surface of the turkey, including the backside and inside the cavity.
  41. 41Rub the compound butter all over the surface of the turkey, including the backside and inside the cavity.
  42. 42Rub the compound butter all over the surface of the turkey, including the backside and inside the cavity.
  43. 43Transfer the buttered turkey to a baking dish.
  44. 44Transfer the buttered turkey to a baking dish.
  45. 45Transfer the buttered turkey to a baking dish.
  46. 46Chop carrots, celery, onion, and garlic for the base of the baking dish.
  47. 47Chop carrots, celery, onion, and garlic for the base of the baking dish.
  48. 48Chop carrots, celery, onion, and garlic for the base of the baking dish.
  49. 49Season the vegetables with oil, salt, and pepper.
  50. 50Season the vegetables with oil, salt, and pepper.
  51. 51Season the vegetables with oil, salt, and pepper.
  52. 52Melt one more stick of butter for injection.
  53. 53Melt one more stick of butter for injection.
  54. 54Melt one more stick of butter for injection.
  55. 55Inject the melted butter into various parts of the turkey.
  56. 56Inject the melted butter into various parts of the turkey.
  57. 57Inject the melted butter into various parts of the turkey.
  58. 58Stuff the cavity of the turkey with citrus, garlic, and herbs (rosemary and thyme).
  59. 59Stuff the cavity of the turkey with citrus, garlic, and herbs (rosemary and thyme).
  60. 60Stuff the cavity of the turkey with citrus, garlic, and herbs (rosemary and thyme).
  61. 61Tie the legs of the turkey up and tuck the wings underneath to prevent burning.
  62. 62Tie the legs of the turkey up and tuck the wings underneath to prevent burning.
  63. 63Tie the legs of the turkey up and tuck the wings underneath to prevent burning.
  64. 64Stick a meat thermometer in the thickest part of the thigh, making sure not to touch any bone.
  65. 65Stick a meat thermometer in the thickest part of the thigh, making sure not to touch any bone.
  66. 66Stick a meat thermometer in the thickest part of the thigh, making sure not to touch any bone.
  67. 67Add some broth to the bottom of the baking dish.
  68. 68Add some broth to the bottom of the baking dish.
  69. 69Add some broth to the bottom of the baking dish.
  70. 70Add a little bit of oil to the turkey.
  71. 71Add a little bit of oil to the turkey.
  72. 72Add a little bit of oil to the turkey.
  73. 73Pop the turkey in the oven at 350°F.
  74. 74Pop the turkey in the oven at 350°F.
  75. 75Pop the turkey in the oven at 350°F.
  76. 76Bake the turkey 13 to 15 minutes per pound, basting and re-injecting with its juices every 30 minutes, until the internal temperature reaches 165°F.
  77. 77Bake the turkey 13 to 15 minutes per pound, basting and re-injecting with its juices every 30 minutes, until the internal temperature reaches 165°F.
  78. 78Bake the turkey 13 to 15 minutes per pound, basting and re-injecting with its juices every 30 minutes, until the internal temperature reaches 165°F.
  79. 79Pull the turkey from the oven and let it rest for at least 30 minutes.
  80. 80Pull the turkey from the oven and let it rest for at least 30 minutes.
  81. 81Pull the turkey from the oven and let it rest for at least 30 minutes.
  82. 82Carve the turkey.
  83. 83Carve the turkey.
  84. 84Carve the turkey.
  85. 85Pour gravy made from turkey drippings over the carved turkey.
  86. 86Pour gravy made from turkey drippings over the carved turkey.
  87. 87Pour gravy made from turkey drippings over the carved turkey.

Ingredients

  • 4 cups apple cider
  • 4 cups apple cider
  • 4 cups apple cider
  • 12 cups water
  • 12 cups water
  • 12 cups water
  • 2 large oranges
  • 2 large oranges
  • 2 large oranges
  • 3 sprigs rosemary
  • 3 sprigs rosemary
  • 3 sprigs rosemary
  • 2 Tbsp peppercorns
  • 2 Tbsp peppercorns
  • 2 Tbsp peppercorns
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 1.5 cup brown sugar
  • 1.5 cup brown sugar
  • 1.5 cup brown sugar
  • 1.5 cup coarse salt
  • 1.5 cup coarse salt
  • 1.5 cup coarse salt
  • 13 lb turkey
  • 13 lb turkey
  • 13 lb turkey
  • 3 sticks unsalted butter softened
  • 3 sticks unsalted butter softened
  • 3 sticks unsalted butter softened
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 2 garlic cloves grated
  • 2 garlic cloves grated
  • 2 garlic cloves grated
  • 1 Tbsp Tony's or Creole seasoning
  • 1 Tbsp Tony's or Creole seasoning
  • 1 Tbsp Tony's or Creole seasoning
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 2 onions
  • 2 onions
  • 2 onions
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 4 celery stalks
  • 4 celery stalks
  • 4 celery stalks
  • 1 head of garlic
  • 1 head of garlic
  • 1 head of garlic
  • olive oil
  • olive oil
  • olive oil
  • broth
  • broth
  • broth

Equipment

knifecutting boardlarge potmeasuring cuproasting panoven baggratermeat injectorkitchen twinemeat thermometer

Tips

  • Pat your turkey completely dry or the butter will not stick.
  • Don't be intimidated by injecting the turkey, just follow the three B's: brine, butter, BBL (Brine, Butter, Baste/Bake/BBL).
  • Let the turkey rest for at least 30 minutes after baking to lock in juices.