Thanksgiving Turkey
A deliciously juicy turkey seasoned with and marinated in garlic and herbs and cooked to perfection utilizing an oven bag to baste and lock in flavor.
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.
Tried this recipe?Let us know how it was!