Gobble 'til You Wobble: A Thanksgiving Turkey Guide

Introduction

Thanksgiving is all about tradition, family, and of course, the delicious food. One of the most iconic dishes of the holiday is the Thanksgiving turkey. If you're planning on cooking your own this year, you're in for a treat.

Preparing Your Turkey

Before you get started, make sure your turkey is thawed according to the package instructions. Once it's thawed, you'll need to prepare it for roasting. This typically involves removing the giblets and neck, and patting the turkey dry with paper towels. Be sure to clean out the inside of the bird at the large opening and at the neck flap opening and remove that bag ya'll. Get a large bowl put it inside of your sink and sit the raw turkey in it and wash it well inside and outside. Rinse that bowl out and let that turkey sit in it until you're ready for it. 

Brining Your Turkey (Optional) 

Brining your turkey can help keep the meat moist and flavorful. To brine, submerge the turkey in a saltwater solution for several hours or overnight. You can skip this step if you want to. We don't do this process but some have asked for it so I had to include it in. 

Stuffing Your Turkey (Optional)

Whether you stuff your turkey with a classic bread-based stuffing or a lighter option like wild rice, stuffing can add a delicious flavor to your bird. WE DO THIS and we'll post our family recipe for you below. No issues with illnesses or anything with us as long as you follow the steps and the process of cooking thoroughly, all should be fine. 

Roasting Your Turkey

Now comes the fun part: roasting your turkey. Here are some general guidelines:

1. Preheat your oven: Preheat your oven to the temperature specified in your recipe.
2. Season your turkey: Rub your turkey with your favorite seasonings, such as butter, herbs, and spices.
3. Roast your turkey: Place the turkey in a roasting pan and roast according to your recipe.
4. Basting: Periodically baste your turkey with pan drippings to keep it moist.

Resting Your Turkey

After roasting, it's important to let your turkey rest for about 20 minutes before carving. This allows the juices to redistribute throughout the meat.

Carving Your Turkey

Carving a turkey can be a little intimidating, but with a sharp knife and a little patience, it's easier than you might think. There are many different ways to carve a turkey, so choose a method that works best for you. I don't carve anything I usually get the hubby to do it or if we're preparing food for a large family gathering I get my aunt to do it because I am horrible at it. 

SEE OUR FAMILY STUFFED TURKEY RECIPE BELOW! Passed down from my mother-in-law Martha!

Cooking a Thanksgiving turkey can be a rewarding experience. By following these general guidelines and using your own recipe, you're sure to create a delicious and memorable meal for your family and friends. Here goes!

Martha O's  Turkey Recipe

What you will need to gather below: 

1 large butterball turkey about 18-20lbs (thawed, washed, inside bag removed and pat dry) 

1 large bowl for turkey to be washed in and rest while preparing other stuff

1 large spoon

1 large roasting pan with handles on the sides for lifting and roasting rack set on the bottom of the pan

1 large box of chicken broth

1 long roll of aluminum foil

Salt, Pepper, Rosemary, Basil, Chili powder, 1 bay leaf, Garlic powder, Turmeric and Parsley

2 sticks butter

1 large bowl for stuffing/dressing to be mixed in 

1 bag Pepperidge farm herbal seasoned stuffing

1 diced yellow or white onion ( I use half of it) 

2 peeled diced apples (I use honeycrisp) 

bamboo skewer or toothpicks for holding skin (short ones) 

Optional: diced celery, chopped walnuts (½ cup each) 

Let's Prepare it:  Preheat oven to 350 degrees Take out middle rack move to bottom for the room

Placed washed dried turkey on the baking rack that's sitting inside of the baking pan. 

Large carcass opening facing towards you let it rest while you prepare stuffing/dressing

In your large mixing bowl empty the entire bag of pepperidge farm in it then add 1 stick of melted butter and ½ cup of chicken broth, onions, apple, bay leaf and ½ teaspoon parsley and any optional ingredients mentioned.  It should be damp but not too wet and not to dry just enough to be sticky and easily formed when the mixing spoon scoops it. 

Using your large spoon begin putting the stuffing/dressing into the large opening of the carcass and pack it in tight. any left over will be put into the front or neck part of the turkey covered with the skin flap and secured with toothpicks or short bamboo skewers so it doesn't fall out. You should be able to use all of the mixture. 

Use the remaining stick of melted butter to pour over the top of the turkey evenly coating it all slowly. If you need more just melt another stick. 

Lightly sprinkle the dry ingredients on top of the turkey, chili powder, turmeric, parsley, salt, pepper, rosemary and basil. Don't over do it so you can crisp up the skin and it will have those nice flavors in it as it cooks. 

Add in 1 cup of chicken broth to the bottom of the pan to help with the drippings for gravy later

Now that the turkey is stuffed you will need to make the foil tent

Make sure you use enough of the large long foil by putting 2 pieces together and sealing the top seam crimping it well to place over the top of the turkey leaving the handles exposed and vent holes for the heat to flow through those ends and secure the rest of the foil the best you can around the edges. 

Carefully place that covered Turkey on the bottom rack of your oven heated to temperature stated above 350.

Cook it low and slowly like this for around 6-7 hours checking the internal temperature as it gets close to the 5 hour mark. If it gets to the safe correct internal temperature of 180-185 in the legs and the juice runs clear in the legs and breast areas. This turkey will usually once done the legs will fall off tender. You can brown the top of the skin by removing the tent for a crispier skin but be careful not to leave in too long otherwise you will dry out your turkey. I like to do around 20 minutes and remove the turkey. 

Let the turkey rest and settle a little bit before carving. 

Take the stuffing/dressing out of the turkey and remove those skewers/toothpicks from the neck flap place in a pan or bowl of your choice. 

You can display your Turkey anyway you like in any pan or platter once cooked. 

Cranberry sauce? Well we use the old jelly style Ocean Spray in a can of course and slice it. 

Have a wonderful Thanksgiving Day!