thanksgiving turkey
(1 RATING)
This year I didn't use an oven bag or roaster lid when cooking my turkey, simply a tinfoil tent and it was the juiciest bird I've ever made. Pretty sure it had alot to do with the kosher salt I rubbed inside of it prior to stuffing the bird.
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prep time
cook time
method
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yield
Depends on the size of your bird
Ingredients
- - turkey
- 1 cup softened butter
- - dry rub mixture
- 1 tablespoon garlic powder
- 2 teaspoons season salt
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- - for inside the bird
- 4 tablespoons kosher salt
How To Make thanksgiving turkey
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Step 1I cooked a 22lb turkey this year so it had to defrost 5 and 1/2 days in the fridge (still in the bag) in an open pan to catch any leakage.
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Step 2Rinse inside and out with cold water, pat dry. Generously coat entire bird with your softened butter, then sprinkle well with your dry rub mixture which I've prepared ahead of time in a small ziplock baggie.
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Step 3Rub inside cavity well with all of the kosher salt.
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Step 4Stuff the bird loosely and bake according to the instructions for the size of your bird.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Turkey
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