With Thanksgiving two weeks away, I want to share with you my personal baked turkey recipe that I have been making since 2012. I assure you that besides being delicious, it is healthy. Follow it step by step, trust me.
I assure you that you will conquer the palate of your guests! Let's get to work!
Thanksgiving 2022
1. Basic Timing Guide:
Planning ahead ensures you avoid having a frozen turkey on the day of the big event. Don't leave things to be rushed, enjoy the process.
Turkey Weight | Thawing time | Brining time | Seasoning time | Cooking time (approx.) | Serving per person |
8 - 12 lbs | 2 - 3 days | 1 day | 2 days | 2 ¾ - 3 hours | 350 - 450 grs |
12 a 14 lbs | 3 - 4 days | 1 day | 2 days | 3 – 3 ¾ hours | 350 - 450 grs |
14 - 18 lbs | 4 - 5 days | 1 day | 2 days | 3 ¾ - 4 ¼ hours | 350 - 450 grs |
18 - 20 lbs | 5 - 6 days | 1 day | 2 days | 4 ¼ - 4 ½ hours | 350 - 450 grs |
20 a 24 lbs | 6 - 7 days | 1 day | 2 days | 4 ½ - 5 hours | 350 - 450 grs |
Day to make it | | Monday | Tuesday | Thursday | |
2. The turkey:
A fresh, "natural" turkey is best, but a completely thawed, previously frozen turkey will work just as well. Opt for a turkey that is organic and pasture-raised.
3. Thawing: Thawing turkey in the refrigerator is the safest way to do it because you keep the temperature controlled throughout the process. Make sure your refrigerator is at 40°F/10°C.
Leave the turkey in its original wrapping.
Place the turkey on a tray or in a pan to catch any escaping juices.
Place the pan with the turkey at the bottom of the refrigerator for easy access.
Allow 24 hours for every 4 to 5 pounds of frozen turkey (See Basic Timing Guide above).
No room in the fridge? Try a portable cooler, like the one you take on outings. Make sure it's big enough to close.
4. Brining:
Key step!!! The best way to get a juicy turkey, no matter how you prepare it, is to moisturize it. This process adds moisture, flavor and helps prevent it from drying out in the oven. Skipping this step if it is a Kosher turkey or one that has been injected with water and salts (self-basting) from the breeder; by reading the label you will be able to tell. You should begin the process of hydrating the turkey two nights before cooking it.
You will need:
1 large stainless steel pan or even a 5-gallon plastic bucket, large enough to fit the turkey; where it has enough room to be turned.
1 extra large resealable bag. In case you don't have the bag, you simply do the hydration directly in the large container, making sure it is well submerged.
Water
Salt
Enough space in the fridge to keep it refrigerated.
Mix 1 cup of table salt + 1 gallon of water (16 cups of water).
You will need more than 1 gallon of water, but that is the ratio you should get. Make sure the salt and sugar are completely dissolved.
Place the turkey inside the extra-large resealable bag and pour in the water mixture until it is completely covered with an inch or two to spare. No part of the turkey should remain above the surface. Put everything in the refrigerator. If you're like me, making enough room in the fridge is the hardest part of this project. The turkey should hydrate about 1 hour per pound of turkey (See the Basic Timing Guide above); hydrating it too long is much worse than not hydrating it long enough, so keep an eye on the time.
5. Ready the oven
Preheat the oven to 325°F/165°C for 20 minutes, perfect time while you season the turkey.
6. Seasoning When the hydration time has elapsed, remove the turkey from the extra large resealable bag and rinse it thoroughly with cold water until all salt residue is removed from the surface, inside and out, to prevent it from becoming too salty. Pat the turkey dry with paper towels.
You are now ready to start dressing the turkey.
Ingredients to season a full 15 lb. turkey: 3 tablespoons mustard
4 tablespoons black sauce
1 teaspoon turkey or chicken seasoning (unsalted and sugar-free)
2 large white onions
3 long onion stalks
5 cloves garlic
1 teaspoon fresh thyme
1 teaspoon fresh oregano
3 bay leaves
2 pinches of rosemary, gray sage, tarragon and coriander
1 teaspoon parsley
1 tablespoon salt
½ teaspoon pepper
½ pound melted butter
2 fresh green apples
1 pair of disposable gloves (optional)
Blend all the ingredients, except the apples, until well incorporated. You will get a paste-like consistency. Put on disposable gloves, open the bag and carefully put the turkey in. Place it on a baking sheet that will serve as a support so you can start drizzling the liquefied mixture over the turkey and spread it evenly with your hand. Before closing the bag, grab the two whole green apples and tuck them into the base of the turkey. Close the bag. Cut two small holes with scissors in the top of the bag to allow the steam to escape.
7. Cooking the turkey:
By now the oven should be ready to do its job!
Put the turkey with the tray in the oven.
The best way to monitor the internal temperature of the turkey is with this type of thermometer that I use - what I like about it is that it alerts me when it has reached 170°F / 80°C, which is the perfect temperature! Whichever thermometer you use, you want to make sure that when you bury the thermometer you only touch meat and not bone. The bone will always show a higher temperature and if you rely on that indicator it may still have some cooking time left. Cooking time varies according to the type and model of oven. Refer to the Basic Timing Guide I shared above.
8. The turkey's ready! By now you are sure that the turkey has reached an internal temperature of 170°F / 80°C. This is a very exciting part of the process - the house should be smelling delicious by now! Have on hand the pan in which you will serve the turkey, a pot, scissors, something to blend with and a strainer.
Carefully remove the pan with the turkey from the oven. You will see that there is a lot of liquid inside the bag. You are going to reserve that liquid, so get the pot ready, as you are going to cut off one end of the bag and make sure all the turkey juices drip into it. With extreme caution, open the bag and let the steam escape. Roll the turkey onto the serving platter and remove the two apples that you put at the base of the turkey.
The liquid with the juices from the turkey and the apples, blend it and then pass it through a strainer. This will be the famous "gravy" that will accompany each piece of turkey. It is finger-licking good! Great job! The turkey, the centerpiece of the celebration, is now ready. There are several dishes you can accompany it with, and I hope that while you have taken care of this recipe, the other guests are making them. It is a moment to share with family and friends, to enjoy, reflect and be thankful!
Did you like the recipe?
Are you going to make it? Post a photo when you make this recipe and tag me, @Balance.Geek.
Bon appétit, and Happy Thanksgiving!
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