It’s almost Thanksgiving!
Let’s talk about that beautiful bird called the Turkey! Thanksgiving is one of my favorite holidays of the year and I think it is because I really love cooking the Thanksgiving meal and really I just love the holidays! yes, I am one of those people who have been listening to Christmas music since November 1st and #Idontcare (smile). This post is my own personal recipe for my Thanksgiving Turkey.
Not to brag or toot my own horn but – “Beep, Beep, Beep”…lol…… My friends and family absolutely love my turkey and it usually does not last past a few days after Thanksgiving. I can probably convince the toughest Turkey cynic to try my turkey and once they do – they are hooked for life! Here is my recipe and hope it turns out good for you and your family! Of course, I am not saying that I am the only one who does it this way but it is a method that I absolutely love and I think I have perfected it! So, however you make your Turkey this year, I hope it is yummy!
Enjoy and Happy Thanksgiving!
Dr. CMR’s Fabulous Turkey
Necessary Tools: Flavor Injector!
Step 1: Thawing & Prep
- Thaw Turkey a couple of days before seasoning and cooking
- It is better if you can get a Turkey with a pop-up timer (Let’s you know when the Turkey is done)
- Clean remove the inner parts ( usually in a bag along with the gizzards and the neck) * My favorite brand is Honey Suckle White
- Wash the neck and gizzards if you would like to bake them with the Turkey
Step 2: Internal Seasoning
Ingredients: (you can really use any type of seasoning that you like)
- Italian Seasoning, Paprika, Curry,
- Seasoned Salt (Mrs. Dash or Sea Salt) * Depending on your preference
- Chicken Broth (any type)
Mix all the seasoning in with the chicken broth and slightly heat up the chicken broth so that all of your seasoning mixes well. You do not want any clumps in your mix.
Use a flavor injector to inject the mix into all parts of the Turkey, especially the breast which is usually the driest part of the Turkey. Don’t be stingy, inject that Turkey all over. The more generous you are with the injections the more flavorful and juicy your Turkey will be!
Step 3: External Seasoning
- Use the same ingredients as step 2 but add dark brown sugar.
- This gives the outside of the Turkey a golden brown color and gives a delicious flavor which is a nice balance of savory and a little sweetness!
- I usually cover and refrigerate the Turkey for at least 24 hours to give all the seasoning time to really infuse the Turkey with flavor
Step 4: Baking and Basting
- Bake covered at about 400 degrees (time depends on size of the Turkey)
- Baste often about every hour while it is baking, to ensure that it is moist and juicy
- Once the timer has popped up, then bake uncovered so that the skin can brown