Perfect Thanksgiving Turkey: This is a Promise!!
I know what you’re thinking: What difference is this recipe going to make to change my dry turkey to a juicy one? Well, it always works for my mom, from whom I got this recipe. Try it, and let me know what you think. I think the biggest secret is to baste the turkey often.
- Turkey (any size of your choosing)
- Half a lemon
- A couple sprigs each of thyme and rosemary
- 1/3 cup vegetable oil
Preheat oven to 400 degrees. Pour oil in a deep roasting pan and place in oven for about 10 minutes, until very hot. Meanwhile, remove turkey innards and save or discard. Wash and pat dry. Salt turkey all over, inside and out, and rub into skin. Place lemon, and sprigs of thyme and rosemary inside the turkey.
Pour the hot oil over the turkey and place in oven, uncovered. After 20 minutes, reduce oven heat to 360 degrees. Cook turkey for as long as indicated based on pounds. Baste turkey at least every half hour. If the turkey does not let out its own juices in the first 90 minutes, then add 1/2 cup on water to the pan and continue to baste.
When done, let sit for at least 10 minutes, and keep loosely covered with foil.
To make gravy from the leftover drippings, you can do this using the original roasting pan. Add sliced mushrooms (cremini are a good choice), and whisk in a little bit of flour mixed with some hot water, and pepper. Adjust to reach desired consistency. Keep in oven until ready to serve, pour in gravy boat.