For the first time ever I’m making my own Thanksgiving turkey. Eeeks! That’s right…I’m 37 years old and I’ve never made a turkey. And Thanksgiving is my favourite holiday of all time!
This year I decided to take the plunge. We invited my parents in law, and I created a big menu for our turkey day. Very ambitious!
The day before Thanksgiving we will drive up to St.Jacob’s market for a free range, hormone free, super happy turkey.
And to make my turkey I’m following Ina Garten’s recipe from the book Barefoot Contessa Parties. I love all of Ina’s books and shows, but is it really as easy as she makes it look?
Wish me luck!
Post Thanksgiving Review:
This turkey recipe was delicious! I will follow the same one again next year for sure. The recipe was easy to follow, and the fresh herbs and citrusy notes were delicious. I used salted butter, because I wasn’t going to buy unsalted butter just for this recipe, and it was still super delicious.
One thing: make sure you have someone to help you move and prep your big bird. Turkeys are heavy, and when you’re trying to clean it, salt it and stuff it, it’s really convenient to have someone nearby who can turn the tap on, put soap in your hands, add the salt for you etc, so you’re not contaminating your kitchen with turkey germs.
One more thing, raw turkeys smell bad. I had to hold my breath while prepping my bird, but when cooked it smells insanely good:)
Here’s how you can make Ina Garten’s Delicous Turkey:
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve.
(Recipe courtesy Barefoot Contessa Parties!,2001, All Rights Reserved)