These days, I have a soft spot for recipes that make the kitchen feel welcoming, and Thanksgiving Roast Turkey does exactly that. I like to let a main dish take center stage and keep everything around it relaxed. I would serve it without too much ceremony and let the food speak for itself.
Ingredients
- 15 lb ~ about 6 1/2 kilos turkey
- 2 tbs 7 spice
- 1/2 tbs cinnamon
- 1 tbs paprika
- 3/4 tbs black pepper
- 1 tsp ground cardamom
- Kosher salt
- Olive oil
- 6 tbs unsalted butter room temperature
- Thyme, rosemary, sage
- 2 oranges sliced, 2 apples quartered
- 1 turkey bag
- start by removing the bag with the gizzards and neck inside the cavity of the turkey
Instructions
- So to start things off I only use dry brine, I tried wet brine 2 years ago and wasn’t a fan. So if you’re looking for a dry brine this is it, I promise you will never look back! The secret is to leave it in the fridge for 12 hours minimum. I also use oven bags this way it stays moist, cooks and browns evenly.
- Thanksgiving can be very hectic trust me I know, so if I can make it A little bit easier on you with my recipes then I know I’ve done my job 😊.
- Hope you get to try and share, don’t forget to follow and tag.
- Wash the turkey with cold water until it runs clear then rub the skin and cavity with lemon juice, salt and flour. Wash completely and pat dry with paper towel.
- Separate the skin from the meat by pushing your hand in between (I separate the breast and thighs).
- Drizzle the turkey generously with olive oil inside and out and massage into the skin.
- Sprinkle with kosher salt, don’t be shy!
- Mix the spices and (reserve 1 tbs) and sprinkle all over the turkey making sure to cover every Nook and cranny, add thyme springs (refer to reel).
- Cover the bird and let it rest overnight in the fridge.
- Find the rest of the instructions in the comments.
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