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I don't know about you, but making a holiday turkey has ALWAYS intimidated me. Year after year my mother would show me how and when it became my turn at my house, I panicked. I searched a million recipes and found a million twists and theories on how to do it perfect.
BlogHer does not want YOU to search. We've enlisted Dani Spies to show you exactly how to make the perfect holiday turkey with very little effort. Dani gives us a recipe for a bird that will look beautiful on your holiday table and taste amazing!
Dani's Holiday Turkey:
12-16 lb. kosher turkey
1 small onion, cut in half
3 stalks of celery, roughly chopped
2 carrots, roughly chopped
6 cloves of garlic, unpeeled
2 bay leaves
A few sprigs of parsley
A few sprigs of rosemary
2 teaspoons of garlic powder
2 teaspoons dried thyme
½ a lemon
Olive oil
Salt and pepper
Twine to tie turkey up
Preheat oven to 400.
1. Remove neck and giblets…pull out any feathers that may be hanging out. Pat turkey dry with some paper towels.
2. Rub lemon inside the cavity of the bird and generously salt the inside. Put onion, celery, carrots, garlic, bay leaves, and parsley in the cavity.
3. Perform a basic truss to tie turkey legs together and keep the wings close to the body.
4. Rub olive oil all over the outside of the bird. Generously season the entire turkey with salt. Then sprinkle with pepper, garlic powder and sage.
5. Place turkey breast down on a rack of a roasting pan. Pop in the oven for 30 minutes before reducing the oven temperature to 325. Allow turkey to cook for 15 minutes for every lb. (approx. another 2 ½-3 hours). And don’t forget to baste it every now and then (every hour or so).
6. A half hour before you expect the turkey to be done, take it out of the oven and flip breast side up to ensure that the skin becomes nice and brown.
Once the temperature of the dark meat reaches 175 and the light meat between 160-165, you’re turkey is ready to go!!
Host and Contributing Editor Erin Kotecki Vest also blogs at Queen of Spain Blog
