Preparing the Thanksgiving Turkey
The most important part of the Thanksgiving Day feast! We understand this is not an easy task, so we want to make it as easy as possible for you this coming Thanksgiving Day. Read on for ways to prepare your Thanksgiving turkey!
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Turkey Brine
| Prep Time: 10 mins | Cook Time: 9 hours 25 min | Total Time: 9 hours 35 min | Serving Size: 1 |
Ingredients:
- 2 gal. water, divided
- 2 1/2 cup kosher salt
- 1/2 cup Market Basket brown sugar
- 1 orange, cut into rounds
- 1 lemon, cut into rounds
- 6 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 4 dried bay leaf
- 1 tbsp black peppercorns
- 1 tsp allspice berries (optional)
Directions:
- Combine 1/2 gallon water, or 8 cups, with all other ingredients in a large pot and bring to a boil over medium heat, stirring frequently.
- Reduce to a simmer and cook until salt and sugar have dissolved completely.
- Remove from heat and add the remaining 1 1/2 gallons, or 24 cups, of water to the pot.
- Stir to combine and let cool completely, for about 1 hour.
- Submerge the turkey completely in brine.
- If more water is needed, mix together additional brine by adding 2 tbsp kosher salt to 1 cup of water, and stirring until dissolved.
- Brine overnight, or up to 24 hours.
- When ready to roast, thoroughly rinse the turkey and pat dry with paper towels.
Traditional Roasted Turkey
| Prep Time: 15 mins | Cook Time: 3 hours | Total Time: 3 hours 15 min | Serving Size: 8 |
Ingredients:
- 1 (12-14 lb.) whole turkey, neck, giblets removed
- Kosher salt
- Freshly ground black pepper
- 1 onion, cut into wedges
- 1 bunch thyme
- Small handful rosemary sprigs
- Small handful sage leaves
- 1 head garlic, halved crosswise
- 1/2 cup melted Market Basket butter
- 2 cup low-sodium chicken broth
- Kitchen twine
- Meat thermometer
Directions:
- Position rack to the lower third of the oven and preheat oven to 450 degrees F.
- Pat turkey dry with paper towels and season the cavity generously with salt and pepper.
- Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
- Brush melted butter all over the turkey, then season generously with more salt and pepper.
- Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan.
- Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350 degrees F.
- Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165 degrees F or until the juices run clear when you cut between the leg and thigh, for about 3 to 4 hours.
- Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.
Turkey Breast in an Air Fryer
| Prep Time: 10 mins | Cook Time: 50 min | Total Time: 1 hour | Serving Size: 6 |
Ingredients:
- 2 lb. turkey breast, skin on
- Kosher salt
- Freshly ground black pepper
- 4 tbsp. Market Basket butter, melted
- 3 cloves garlic, minced
- 1 tsp. freshly chopped thyme
- 1 tsp. freshly chopped rosemary
Directions:
- Pat turkey breast dry and season on both sides with salt and pepper.
- In a small bowl, combine melted butter, thyme, and rosemary. Brush the seasoned butter all over the turkey breast.
- Place in the basket of air fryer, skin side up and cook at 375 degrees F for 40 minutes or until internal temperature reaches 160 degrees F, flipping halfway through.
- Let rest for 5 minutes before slicing.
Fried Turkey
| Prep Time: 1 hour 35 mins | Cook Time: 25 min | Total Time: 2 hours | Serving Size: 10-12 |
Ingredients:
- 1 1/2 tbsp. Kosher salt
- 1 1/2 tbsp. smoked paprika
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. fresh ground pepper
- 1 1/2 tsp. cayenne pepper
- 1 whole fresh turkey*
- 3 gallons peanut oil
Note: DO NOT USE FROZEN TURKEY. Turkey must be THAWED COMPLETELY if using a frozen turkey
Directions:
- Stir together all the ingredients except turkey and peanut oil in a bowl.
- Remove and discard giblets and neck from the fresh turkey, pat the entire turkey dry with paper towels.
- Loosen and lift the skin of the turkey without detaching completely, then generously spread seasoning under the skin.
- Carefully replace skin and secure with wooden picks, if desired
- Sprinkle and rub the remaining seasoning inside the cavity and outside of the turkey. Let turkey stand at room temperature while oil heats.
- Pour oil into a deep propane turkey fryer, fill to about 10 to 12 inches from the top. Heat to 350 degrees F over medium-low flame, according to manufacturer’s instructions (about 45 minutes)
- Place turkey on fryer rod. Carefully and slowly lower the turkey into the hot oil with rod attachment.
- Fry the turkey for 35 to 45 minutes or until a meat thermometer inserted into the thickest portion of the thigh registers 165 degrees F. Make sure to keep oil temperature between 300 degrees F and 325 degrees F. Cook for about 3 minutes per pound plus an additional 5 minutes.
- Remove turkey from oil. Drain and let stand 25 minutes before slicing.
You’re now ready for the Turkey, but not sure what to do for the sides? Be sure to check out our Thanksgiving recipes guide!