Are you ready for Thanksgiving? This year will be a little different for us. Usually the family gets together and does dinner in a potluck style, but this year people are going in different directions and dinner will be at my house and I am cooking everything, but the pies. This is OK by me as I really enjoy pulling the whole dinner together. Not sure how many we are going to have at this time as we invite friends that may not have other plans. But should be fun.
I really like Ree Drummond and her style of cooking, you can find her blog at http://thepioneerwooman.com, she also has a show on Food Network. I can not cook her recipes for everyday style of eating, but spurge on special occasions.(she uses a lot of butter and salt) Here is her turkey recipe. I all ready brine my turkey, but I haven’t tried the citrus butter to baste a turkey. It sounds really good, so I am giving it a try this year.
If you have never cooked a turkey before, it really is easier than it looks. Just remember to give the turkey enough time to thaw in the refrigerator (two days at least) and plan the time needed to cook the turkey so it is done on time. Involves a little math, about 20 minutes per pound.
I will post more Thanksgiving day recipes this week.
Roasted Thanksgiving Turkey
- Prep Time: 10 Minutes
- Cook Time: 5 Hours
- Difficulty: Easy
- 1 whole Turkey (I Used A 20 Pounder), Brined If Desired
- 1/2 cup (1 Stick) Butter, Softened
- 1 whole Orange
- 2 whole Fresh Rosemary Sprigs, Leaves Stripped And Minced
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Preheat oven to 275.
If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.)
Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper.
After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it’s totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you’re ready to carve!
(Save all the beautiful juices from the pan to make gravy!)