Thanksgiving is probably my favorite holiday in the States. It is a day that is dedicated completely to being grateful (as the name suggests) and one that includes my two very favorite ways to love on my people – quality time and food! The star of the dinner table is the turkey, of course, and it’s quite a special treat for us South Africans who very rarely eat turkey in S.A. With that said, however, for those South Africans who are recent immigrants and left family behind, it can be a reminder of just how far they are from home while they navigate this unfamiliar holiday-territory and foreign-to-them traditions and recipes. Well, wether you’re brand new to the States or a born-and-raised U.S. native, this recipe is pretty much fool-proof and will liven up your table on this special Thursday each year.
In my own house, I usually start the process of brining and prepping the turkey two days before I plan to cook it. If you count the thawing process as well, I’d start three or even four days before so as to give it enough time to fully thaw in the fridge. Here’s what my Thanksgiving week timeline normally looks like:
- Sunday – remove turkey from freezer and place in fridge.
- Monday – still thawing!
- Tuesday – brine turkey in fridge overnight
- Wednesday – season turkey and let it sit in the fridge overnight
- Thursday – remove turkey from the fridge two hours before cooking and then cook per recipe instructions
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Brining
Brining the turkey sounds like a scary task, but it’s really so easy and it makes the world of difference to the juiciness of your dish. To make it even easier, I use a brining kit for this – usually this one from San Francisco Salt Co. or this one from Kinders. I prepare the brine according to the package directions and place the brining bag open in a stock pot or large bowl. I place the thawed turkey inside, breast-side down, and pour the prepared brine over the turkey until it’s submerged fully. Making sure to completely cover the turkey and let out all the air, I seal the bag and place the stock pot with the turkey in the fridge to brine for about 1 hour per pound.
Seasoning & Marinating
I make two mixtures to season the turkey with – a butter mixture with dried herbs, and an olive oil mixture with mostly fresh herbs. The butter mixture will go under the skin of the turkey whereas the oil mixture will cover the outside of the turkey. Each contains rosemary, basil, and garlic.
Once I’ve prepared my oven bag with flour and placed it on my roasting pan, I remove the turkey from the brine and run it under cold water to remove all brine pieces. Then I place on a cutting board and pat it dry with paper towels. Using my fingers or the handle of a wooden spoon, I carefully separate the skin from the breast and leg meat, being careful not to tear it. I then scoop handfuls of the butter mixture and smooth it underneath the skin, leaving clumps of it behind to melt in the oven.
Next, I place the turkey inside the oven bag with the legs towards the opening. I stir the oil mixture once more and pour it over the turkey, being careful not to spill outside of the oven bag. I use my fingers to lightly rub in the herbed oil mixture, making sure to cover all exposed skin on the breasts and legs.
I then close the oven bag with the provided tie, making sure to let in enough air so that the top of the bag doesn’t cling to the turkey, and place the whole roasting pan in the fridge until 2 hours before I plan to cook the turkey (so as to give it time to get to room temperature).
Cooking
When it’s time to cook the turkey, I preheat your oven to 350℉ and with a sharp knife I poke several holes around the top of the oven bag to let out steam. Making sure to move the oven rack to accommodate the height of the turkey, I place the roasting pan with the turkey in the oven and plan to let it cook according to the following table:
- 10-12 lb turkey = 1½-2 hours
- 12-16 lb turkey = 2-2¼ hours
- 16-20 lb turkey = 2¼-2½ hours
- 20-24 lb turkey = 2½-3 hours
Note that this is shorter than the suggested time you’ll find on the turkey packaging. Because we are roasting in an oven bag (that uses steam and contained, concentrated heat), the turkey will cook faster than if it were open.
When my turkey has reached an internal temperature of 165F in the thickest part of the breast and thigh, I remove it from the oven and let it rest for 20 minutes before cutting off the oven bag (letting all the drippings and juice run into the roasting pan) and carving the turkey. I then reserve any drippings and juice remaining in the roasting pan to make turkey gravy by thickening it up with cornstarch.
Thanksgiving Turkey
Equipment
- 1 Turkey Brining Kit, including brining bag (I recommend the one from San Francisco Salt Co)
- 1 Large Stock Pot or Bowl (for containment when brining)
- 1 Turkey-sized Oven Bag
- 1 Large Roasting Pan
- 1 Meat Thermometer (I use a digital in-oven meat thermometer, but any meat thermometer will do)
Ingredients
- 1 Turkey (12-24 lbs) neck and giblets removed and fully thawed
Butter Mixture (for under skin)
- ½ cup Salted Butter
- 4 cloves Garlic minced
- 2 tsp Dried Basil
- 2 tsp Dried Rosemary
- ½ tsp Pepper
Oil Mixture (for outside)
- ¾ cup Olive Oil
- 10 cloves Garlic minced
- 2 tbsp Fresh Rosemary chopped
- 1 tbsp Fresh Basil chopped
- 1 tbsp Italian Seasoning
- 1 pinch Salt & Pepper
Instructions
Brining:
- Prepare brine according to package directions. Place brining bag open in stock pot or large bowl and place thawed turkey inside, breast-side down. Pour brine over turkey and, making sure to completely cover the turkey and let out all the air, seal the bag. Place in the fridge to brine for about 1 hour per pound. Note: I usually do this in the evening so the turkey can brine overnight.
Seasoning:
- Mix together all ingredients for oil mixture and set aside.
- Mix together all ingredients for butter mixture and set aside.
- Prepare your oven bag by adding 1 tbsp of flour and shaking the bag to coat the inside. Place it on your roasting pan, open to one side, for easy placement of the turkey.
- Remove turkey from brine, run under cold water to remove all brine pieces, place on a cutting board and pat dry with paper towels. With your fingers or the handle of a wooden spoon, carefully separate the skin from the breast and leg meat taking care not to tear the skin. Scoop handfuls of the butter mixture and smooth it underneath the skin, leaving clumps behind to melt.
- Place the turkey inside the oven bag with the legs towards the opening. Stir the oil mixture once more and pour it over the turkey, being careful not to spill outside of the oven bag. Use your fingers to lightly rub in the herbed oil mixture, making sure to cover all exposed skin on the breasts and legs.
- Close the oven bag with the provided tie, making sure to let in enough air so that the top of the bag doesn't cling to the turkey, and place the whole roasting pan in the fridge until 2 hours before you plan to cook the turkey.
Cooking:
- Preheat your oven to 350℉.
- With a sharp knife poke several holes around the top of the oven bag to let out steam. If you plan to use an in-oven meat thermometer, insert it through the oven bag into the thickest part of the breast.
- Making sure to move your oven rack to accommodate the height of the turkey, place the roasting pan with the turkey in the oven and plan to let it cook according to the following table:10-12 lb turkey = 1½-2 hours12-16 lb turkey = 2-2¼ hours16-20 lb turkey = 2¼-2½ hours20-24 lb turkey = 2½-3 hoursNote: This is shorter than the suggested time on the turkey packaging. Because we are roasting in an oven bag (that uses steam and contained, concentrated heat), the turkey will cook faster than if it were open.
- Remove the turkey from the oven and let it rest for 20 minutes before cutting off the oven bag (letting all the drippings and juice run into the roasting pan) and carving the turkey.
- Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
