thanksgiving turkey
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This year I didn't use an oven bag or roaster lid when cooking my turkey, simply a tinfoil tent and it was the juiciest bird I've ever made. Pretty sure it had alot to do with the kosher salt I rubbed inside of it prior to stuffing the bird.
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(1 rating)
yield
serving(s)
Ingredients For thanksgiving turkey
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turkey
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1 csoftened butter
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dry rub mixture
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1 Tbspgarlic powder
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2 tspseason salt
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1 tsppoultry seasoning
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1 tsppaprika
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1 tspsalt
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1/2 tsppepper
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for inside the bird
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4 Tbspkosher salt
How To Make thanksgiving turkey
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1I cooked a 22lb turkey this year so it had to defrost 5 and 1/2 days in the fridge (still in the bag) in an open pan to catch any leakage.
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2Rinse inside and out with cold water, pat dry. Generously coat entire bird with your softened butter, then sprinkle well with your dry rub mixture which I've prepared ahead of time in a small ziplock baggie.
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3Rub inside cavity well with all of the kosher salt.
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4Stuff the bird loosely and bake according to the instructions for the size of your bird.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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