Seis Kamimura

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Perfect Thanksgiving Turkey

Chef Seis

Thanksgiving is a time for gathering with loved ones and celebrating traditions, and no dish takes center stage quite like a perfectly roasted turkey. This recipe for the ultimate Thanksgiving turkey combines simplicity with foolproof techniques to ensure your bird is the star of the feast. By starting with a dry brine two days in advance, you'll lock in incredible flavor and create a crisp, golden skin worthy of any holiday table.

The secret lies in thoughtful preparation and a few culinary tricks. Seasoning under the skin allows a rich blend of butter and fresh herbs to infuse the meat with moisture and taste, while a butter-soaked cheesecloth ensures the turkey stays juicy throughout the roasting process. Rotating the bird during cooking promotes even browning, resulting in succulent meat from breast to thigh.

This 10-pound turkey is the ideal size for smaller gatherings, cooking in just a few hours and leaving plenty of time to focus on side dishes and desserts. With the perfect balance of crispy skin, tender meat, and aromatic herbs, this recipe transforms a simple turkey into a masterpiece.

Whether you're hosting your first Thanksgiving or looking to refine your go-to method, this step-by-step guide will help you achieve a bird that’s flavorful, juicy, and impressive enough to be the centerpiece of your holiday table. Follow these instructions, and you'll create a turkey that will have your family and friends reaching for seconds—and asking for the recipe!

Thanksgiving Turkey Ingredients

  • 1 small turkey (10 pounds)

  • 7 ounces butter

  • Cheesecloth

  • 1 onion cut in large quarters

  • 1 Tablespoon of fresh thyme leaves, (if you prefer you can use rosemary or sage, chopped)

  • 4-6 Tablespoons Salt, enough for full turkey rub

  • 1 teaspoon sugar

  • 1 teaspoon black pepper

Perfect Thanksgiving Turkey Instructions:

Two Days in Advance: Dry Brine the Turkey

  1. Prepare the Turkey: Remove the turkey from packaging, take out the giblets and neck, and pat the turkey dry with paper towels.

  2. Mix seasoning: in a small mixing bowl combine sugar, pepper and salt.

  3. Dry Brine: Generously rub salt all over the turkey, including the cavity and carefully lift the skin from meat without tearing and salt. Use the salt seasoning mixture for even coverage. Place seasoned turkey in a brining bag.

  4. Refrigerate: Place the turkey on a rack in a roasting pan or baking sheet. Leave it uncovered in the refrigerator for 48 hours. This ensures the skin dries out for a crisp roast. Rotate after 8 hours for even coverage.

Prepare the Turkey for Roasting

  1. Season Under the Skin:

    • Gently loosen the turkey's skin using your fingers or a spoon, being careful not to tear it.

    • Mix the softened butter with chopped fresh herbs and a bit of salt and pepper.

    • Spread the herbed butter evenly under the skin, especially over the breasts and thighs.

  2. Stuff the Turkey: Place the onion quarters and a few sprigs of fresh herbs inside the cavity for added flavor.

  3. Prepare the Cheesecloth: Soak a piece of cheesecloth (large enough to cover the turkey) in melted butter. This will keep the turkey moist and flavorful during roasting.

Roast the Turkey

  1. Preheat the Oven: Preheat your oven to 450°F (232°C).

  2. Start Cooking: Place the turkey breast-side up on a roasting rack in a large pan. Drape the butter-soaked cheesecloth over the turkey. Roast for 30 minutes at 450°F.

  3. Reduce Heat: Lower the oven temperature to 325°F (163°C) and continue roasting. Baste the turkey with the pan juices every 30–45 minutes.

  4. Rotate the Turkey: About halfway through the cooking process, rotate the turkey to ensure even cooking. Turn it breast-side down for an hour, then back to breast-side up for the remainder of the time.

Cooking Time:

  • Roast the turkey for about 2.5 to 3 hours (roughly 15 minutes per pound). Use a meat thermometer to check for doneness:

    • The breast should register 165°F (74°C), and the thighs should reach 175°F (79°C).

Rest the Turkey:

  1. Once done, remove the turkey from the oven and discard the cheesecloth.

  2. Tent the turkey loosely with foil and let it rest for 20–30 minutes before carving.

Enjoy your flavorful and juicy Thanksgiving turkey! 🦃🍂

This Thanksgiving turkey recipe is a time-tested approach to creating a show-stopping centerpiece for your holiday feast. By dry-brining in advance, seasoning under the skin, and rotating the bird during roasting, you ensure a turkey that is tender, flavorful, and evenly cooked. The butter-soaked cheesecloth provides extra moisture and enhances the skin's golden crispness, making every bite a perfect balance of texture and taste.

As the turkey rests, the flavors deepen, and the meat becomes even juicier, making it well worth the patience. When it’s time to carve, you’ll reveal a masterpiece that’s aromatic, moist, and packed with flavor from the herbs and butter.

This method not only delivers consistently delicious results but also allows you to focus on creating cherished memories with family and friends. With this recipe, you’ll have a turkey that’s worthy of gratitude and sure to be the highlight of your Thanksgiving celebration.