Since I'm having around 23 people over for Thanksgiving this year, I bought a 22 lb. bird! It's an all-natural free-range brined turkey - meaning it's bathed in a salt solution that helps give it a great flavor.
Here's what I'm using to season my bird:
8-9 fresh peeled garlic gloves
About 1 tbs. kosher salt
1 tbs. fresh ground pepper
2 tbs. extra virgin olive oil - or enough to oil the entire bird
1 tbs. poultry seasoning*
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. paprika
7-8 fresh sage leaves
8-9 fresh thyme sprigs
6-7 fresh rosemary sprigs
1 lemon, cut in quarters
3 tbs. garlic-herb butter cut into chunks (I use Kerrygold brand, as always)
1-2 cups all natural turkey stock
1/4 cup wine wine (optional)
1/4 - 1/2 cup apple cider
*All my seasonings are from the Simply Organic line. These measurements are all approximate - don't worry too much about accuracy, just use however much looks and feels right.
Note: this is a messy job, so keep some anti-bacterial spray or cleaner handy! To keep contamination to a minimum, don't touch anything else after touching the turkey. You can put all of your spices into a bowl so you won't have to keep picking up the entire container - and be sure to wash your hands often.
First, remove all the innards including the neck and bag of organs. Rinse the turkey inside and out and pat dry with paper towels. Turn the bird over, breast side down. Rub with oil and sprinkle evenly with seasonings. Flip over and do the same to the top. Don't forget to season the inside as well! Stuff the inside with garlic, fresh herbs, and lemon. Take your finger and slide it up under the skin near the breast bone, then push a piece of herb butter inside on the breast meat, taking care not to tear the skin. Repeat on the other side of the breast. You can prepare the turkey a couple days ahead, cover with foil, and refrigerate until Thanksgiving day.
As far as cooking the bird goes, you can pick your favorite method. Some people like to use very high heat first (around 500 degrees) for a short amount of time, then reduce the heat for the remainder of the cook time. Others use lower heat for a few hours. I haven't found one method to be particularly better than another, so I experiment with different cook times and temperatures every Thanksgiving. A meat thermometer is the best way to determine your turkey's doneness. You want to make sure your turkey has reached at least 165 degrees Fahrenheit before serving.
Here are some more tips to help you cook your bird to perfection!
Happy Holidays!
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