The Perfect Thanksgiving Turkey

A flavorful brine and simple step-by-step instructions will have you and your family enjoying the perfect turkey this Thanksgiving!

Turkey day is nearly upon us! Can you believe it?  I honestly just don't know where this year has gone.  It seems like we were just celebrating New Year's Eve with our friends (and celebrating that we were all able to make it to midnight!) and here we are just weeks from repeating that tradition.

Speaking of tradition...what are your family's Thanksgiving traditions?  When I was younger we always placed a few corn kernals on each person's plate before dinner. Then for each kernal we had, we needed to list one thing we were thankful for.  It was a good way to be reminded of how blessed we are.  I think I'll be resuming this tradition again this year.

Turkey is also a tradition for our family.  A few years ago we had a smoked turkey for Thanksgiving dinner.  It tasted like ham, and I was disappointed because I wanted turkey.  I'm embarassed to admit, but I raised a bit of a stink the next year when a smoked turkey was suggested for dinner.  I was adamant that we needed to have a turkey that tasted like turkey for Thanksgiving or I wouldn't go to dinner.  Yeah, I really said that. *hanging head in shame*  We did end up having a turkey and it was delicious.


The first year that Mike and I were married, we hosted Thanksgiving dinner for our families at our house.  I brined and roasted the turkey and it was the best turkey I've ever had.  We hosted again two years ago and again everyone loved the turkey I made.  I supposed I'm getting a reputation for delicious turkeys ;)  This year my parents are hosting and I know the turkey will be delicious because my mom will follow the recipe I'm sharing below!  Just kidding...but seriously!

So let's talk turkey.  I was contacted by Oxo about the opportunity to test some of their products and use them to prepare a turkey.  I was excited about this because I love to have turkey leftovers, so roasting a turkey would give me plenty!  (Our freezer is stocked now!)  I've made a few different brines, but this time (after reading a variety of recipes) I think I've perfected it.  I soaked the turkey in a brine for 24 hours before roasting it.  I also basted the turkey a few times during the roasting process resulting in a crispy skin.  You'll see how I used my new products in my instructions below!

Guess what?  The kind people at Oxo have offered to give one of you the same turkey preparation kit I received!  Look for the entry form at the bottom of this post!

Here's the step by step on how I prepared my turkey:

If your turkey is frozen, thaw it in the fridge, it will take 2-3 days, so plan accordingly!  Then rinse the turkey and remove the gizzards and neck from the interior cavity.

Prepare your turkey brine. (recipe below)

I bought a brining bag for my turkey since I didn't have anything else large enough.  Pour the brine into the bag and place the turkey in the brine.

Then place the turkey in the fridge (or a cooler with ice). Yes, I used my produce drawer!  Brine the turkey for at least 24 hours, flipping the turkey halfway through so both sides get the brine.

Remove the turkey from the brine and place it in your roasting pan.  Use your handy poultry lifter for this step!

Fill the cavity of your turkey with any aromatics you desire.  I used onions and apples because I used apple cider in my brine.  If necessary, truss the turkey legs together with twine (mine was already done with plastic).

Rub butter over the turkey skin.  Pour 2 cups of water in the bottom of your roasting pan.

Place in a 350 degree oven.  Turkeys need to bake approximately 20 minutes per pound, until the breast meat reaches 165 degrees. I take mine out when it's about 155 because the temperature will continue to rise after it comes out of the oven.

About halfway through the roastin process, baste the turkey with the juices in the roasting pan.

Remove the turkey from the oven and let it sit for at least 20 minutes.  This allows the juices to get back into the meat and not drain out when you cut into the turkey!

Remove the turkey from the roasting with your handy-dandy poultry lifter.  Place it on a serving platter or cutting board.

Pour the gravy from the roasting pan into your gravy separator and set it aside.

Step back and admire your beautiful bird!

Then grab your carving knife and fork and get to work!  I slice the breast first and then cut off the drumsticks and wings. We're definitely a dark meat family!

Place the cut meat on your serving platter and enjoy!

Turkey Brine

Makes enough for a 12-15 pound turkey

Ingredients:
1 gallon water
2 cups apple cider
3/4 cup brown sugar
1 cup salt
1 orange, sliced
3 cloves garlic, minced

Mix ingredients together in a large mixing bowl, stirring until the sugar and salt are dissolved.  Pour into a large brining bag and add the turkey.  Brine turkey in the fridge for at least 24 hours, turning the turkey once halfway through.

The Perfect Thanksgiving Turkey

1.  Thaw turkey in the refrigerator.  Plan on at least 2-3 days to thaw.

2.  Remove the gizzards and neck from the cavity of the turkey and rinse with cold water.

3.  Make the brine (see above) and place the turkey in it.  Brine turkey in the fridge for at least 24 hours, turning the turkey once halfway through the process.

4.  Remove the turkey from the brine and place in your roasting pan. Pat the turkey dry with paper towels.

5.  Rub butter on the outside of the turkey.  Pour 2 cups of water in the roasting pan.

6.  Fill the interior cavity with your choice of aromatics.  I used sliced apples and onions.

7.  Roast turkey at 350 degrees for 20 minutes per pound, until the breast temperature is 155 degrees (The temperature will continue to rise when you remove it from the oven.  You want it to reach 165 degrees.)

8.  Halfway through the cooking process, baste the turkey with the juices in the pan.

9.  Remove the turkey from the oven, cover loosely with aluminum foil, and let it sit for 20 minutes to let the juices flow back into the meat.

10.  Place the turkey on a serving platter or cutting board.  Remove the aromatics from the inside.  Slice and serve as desired! Happy Thanksgiving!