As you know from yesterday’s Cornbread Stuffing recipe, Thanksgiving is full of wonderful food memories for me — and it happens to be my favorite holiday! After all, it’s all about food!
I go nuts with the turkey, and I love the entire process. If time permits, I highly recommend brining your turkey. Brining will add moisture and flavor and will help keep the turkey from drying out. My Thanksgiving turkey brine recipe is here.
Covering the turkey with bacon is brilliant! This “trick” serves as an automatic baster — and adds an insanely delicious smoky flavor.
So go nuts! Make this oh-so-amazing Thanksgiving turkey!
- ½ cup (1 stick) unsalted butter, softened
- 2 teaspoons smoked paprika
- 2 teaspoons finely minced garlic
- 2 teaspoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh sage leaves
- 1 teaspoon finely chopped fresh thyme
- 1-1/2 tablespoons lemon juice
- 1 (12-pound) whole brined turkey (here is the turkey brine recipe)
- About 1 dozen strips applewood smoked bacon
- About 10 fresh rosemary springs
- Sea salt and freshly ground black pepper
- The turkey should be brined before you begin. Here's the brine recipe and how to do it.
- Preheat the oven to 500 degrees F and adjust a rack that will fit your roasting pan and turkey. The rack will likely need to be below the middle. Then prepare a large roasting pan with a raised rack. Add two cups of water to the bottom of the pan and set aside.
- Make compound butter by combining the butter with the paprika, garlic, herbs and lemon juice. Set aside.
- Remove the neck and insides of the turkey, rinse it inside and out, and pat dry with paper towels. Use your hands to loosen the skin on the turkey breast and legs. Then rub all but about 1 tablespoon of the compound butter under the skin, being careful to leave it intact. Set the remaining butter aside.
- Place the turkey, breast side up, on the roasting rack and into the oven. After about 15 minutes, use a basting brush to spread the rest of the butter on the turkey's surface. Continue to roast until the skin is brown, about 10 more minutes. Then remove from the oven and reduce the heat to 350 degrees.
- Gently turn the turkey over so the breast side is down on the rack. (Yes, this is tricky with a big turkey -- you might need to hold each end with paper towels for a better grip.) Cover the back and sides of the turkey with the bacon slices, using rosemary springs to hold them in place.
- Return the turkey to the oven (as it is, breast side down) and roast until the internal temperature is 155 degrees. The final internal temperature will be about 165 degrees, as the turkey will continue to cook for several minutes outside the oven. The juices should run clear and the legs should move easily when it's done. Cooking times might vary, but it should take about 2 hours. If your turkey is getting too brown before it has finished cooking, cover it with foil.
- Wait at least 20 minutes before carving (this allows the juices to settle). Remove the bacon and add it to your serving platter. Place the turkey slices over the bacon as you carve. Garnish your platter with fresh herbs.
You should purchase your turkey only one to two days before you plan to cook it and keep it stored in the refrigerator until you're ready to pop it in the oven.
The below timeline is for roasting a turkey that is approximately 12-pounds. Roasting times will change based on the weight of your turkey.
At least 1 day ahead of time: If desired, brine the turkey. (The turkey will be removed from the after up 10 18 hours.) My Thanksgiving turkey brine recipe is here.
Up to 5 days and at least 3 hours ahead of time: Make the butter portion of the recipe.
About 2-1/2 to 3 hours ahead of serving time: Begin roasting the turkey.