Snoopy and Woodstock’s Thanksgiving Turkey
Happy Thanksgiving, everyone! The big day is here and I hope everyone is having a fantastic day so far. Thanksgivings can be crazy and stressful but always remember to take a step back and really appreciate the people around you. I can’t wait for dinner. I’ve been fighting this cold for days now and I’m so thankful it hasn’t gotten any worse.
Thank you for everyone’s kind comments this past year. I’m so happy to be able to do this and I hope to do it for many years to come. Regardless if you celebrate Thanksgiving or not, I hope your day is surrounded by family and friends and of course, good food. Happy Thanksgiving!
A Charlie Brown Thanksgiving: Snoopy and Woodstock's Turkey
Ingredients:
- 1 – 10-12 pound turkey
- 4-5 sprigs of fresh thyme, stems removed
- 4 oz – unsalted butter, softened
- 1 – clove garlic, minced
- salt and pepper
- small handful of parsley
- lemon and orange slices
- 1 medium onion, quartered
Directions:
3 Days Before Roasting (if you do not have the time, skip to step 3)
- I like to do a dry brine on my turkey every year since it’s much cleaner than trying to keep a large tank of water in my refrigerator. I first like to clean my turkey by giving it a good rinse. Remove the giblets that might be left in the cavity. You can save the giblets for gravy. Place the turkey on a rack and dry thoroughly with a towel. Generously sprinkle salt all over the turkey including the cavity.
- Place the turkey into a large brining bag and into the refrigerator on the lowest level. Be sure to not have any cooked food around or under the raw turkey. Refrigerate for two days and on the third day, take the turkey out of the bag and onto a rack and back into the refrigerator for one more day. The next day, rinse the turkey and dry thoroughly with paper towels. Place the turkey back on the rack.
- Preheat the oven to 475F. Create a compound butter by mixing the butter, thyme, and garlic together. Rub the butter in between the skin and the meat of the turkey. Any butter left over can by rubbed on the outside of the turkey.
- Place the aromatics (parsley, lemon, orange, and onion) into the turkey cavity. Tuck the wings under the body and tie the legs together with twine.
- Roast the turkey at 475F for 30 minutes. Turn the temperature down to 350F and roast for another 1 1/2 hours. Insert a probe thermometer into the thickest part of the turkey. You want the temperature to reach 160F. Let the turkey rest for 20 minutes before slicing.
yummy 🙂
Thank you, Remszi!!!