thanksgiving turkey recipe

TdayTurkeyThis recipe was fantastic this year! Last year the turkey was a little over done and didn’t have near the amount of spices that we wanted. This year it was just about perfect and moist. I used a combination of two recipes as this has been working out for me pretty well recently. I think it may be a step in the direction of making up your own recipe, but I guess we’ll see about that. The first one was really just guidelines that my mom gave me last year and the second was from McCormick’s website. This and last year we prepared a 17 lb. turkey. This size managed to feed 15 people this year with a meal or two leftover. We had to thaw the turkey for four days, though as it still had ice on it, we probably could have easily thawed it for five days.

* 2 tablespoons Italian Seasoning
* 2 tablespoons Sicilian Sea Salt
* 1 tablespoon Black Pepper, Coarse Grind
* 1 tablespoon Paprika, Smoked
* 2 teaspoons Garlic Powder
* 2 teaspoons Ground Mustard
* 1 whole turkey, fresh or frozen, thawed
* 2 ribs celery
* 1 onion, quartered
* 2 Bay Leaves
* 1 tablespoon olive oil

Thaw your turkey in the refrigerator. Typically it takes 24 hours per 5 lbs.
Place oven rack on lowest position and preheat the oven to 330 degrees F. Mix first six ingredients in a small bowl.
Rinse the turkey, take out the giblets (save for turkey stock), and pat the turkey dry with paper towels. Place the turkey breast side up in the roasting pan.
Sprinkle 1 Tbsp of the mixture inside the turkey. Stuff with celery, onion, and bay leaves. Then brush turkey breast with oil. Add 1/2 cup of water to the pan and apply the rest of the mixture to the turkey. Put the lid of the roasting pan on.

Roast for about 3 hours and 20 minutes and then remove the lid of the roasting pan. Baste the turkey. Roast another 30-45 minutes or until internal temperature reaches 165 degress F. Remove roasting pan from oven, put lid back on and let sit for 20-30 minutes. Transfer to carving board and slice.


* Drippings from turkey
* Flour or cornstarch with water (Shake well or stir to dissolve)
* Chicken bouillon cube (Optional)

Add flour (or cornstarch with water) to drippings. Heat under medium high heat stirring constantly. Add stock as needed. Add optional chicken bouillon cube if needed. When it cooks down to gravy consistency, you’re done.

Turkey Stock

* Giblets from Turkey
* Celery
* Onion
* Salt/Pepper
* 1 Bay Leaf
* Dried Parsley

Add all ingredients to around 6 cups of water and simmer the length of time you cook the turkey.
You can use this to moisten stuffing or freeze and use later.

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One Response to “thanksgiving turkey recipe”

  1. Gigi Says:
    November 27th, 2009 at 3:36 pm

    This looks awesome!!!

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