I was intimidated to take on a Thanksgiving turkey. There are so many different methods, and I didn’t know which was right. I tried many and married a few together into what I now use. And although this one does take more attention and is higher maintenance, damn does it make a juicy bird.

After trying a few different methods of cooking whole poultry, this is the absolute best I won’t stray from. It it beyond juicy and flavorful. Can’t wait for turkey day!!

INSTRUCTIONS

After a 24 hour brine (a must IMO), I thoroughly pat dry, and cut small slits in the skin where I place small pieces of butter, and whole cloves of garlic and sprigs of fresh rosemary and thyme. Make sure wings are tucked and legs tied off.

For the bake, place a rack in the bottom of your oven. I start mine high (trust me) at 425F breast up uncovered for a half hour. This will add a very nice crisp to the breast side skin that will help trap in those juices. After 30 minutes, I lower the temp to 325 and flip the bird breast down where it will finish. I bake it uncovered for the full bake basting every 20 minutes.

I do not stuff my bird. The bake time for a stuffed one will be longer. But the estimated cook time of 3.5-4hr of an 18-22lb turkey is pretty accurate. Start temping early. Turkey is done when thermometer reads 165F inserted in the deepest part. Pull from oven and cover with foil until ready to carve and serve.

VIEW ON INSTAGRAM