Taking on turkey duty can be DAUNTING, especially if you haven’t done it before. We’ve thrown a Friendsgiving turkey dinner for the last 5 years, and as the host, I have been on turkey duty every year. This year I think I really found the trick to make an epic thanksgiving turkey that will really impress your guests… if I may say so myself.
Fair warning, this method of “epic” thanksgiving turkey prep and cooking is time consuming – spanning over the better part of a week – but as long as you plan ahead, most of that time is spent letting the bird rest and do its own thing.
I’ve always used Ina Garten’s Perfect Roast Turkey recipe, but in years prior I didn’t brine the turkey. This year, I took the extra time to apply her dry brine 3 days before the main event and then let the bird air dry for 24 hours and it changed. the. game. I’ll never not do this again.
Thanksgiving Turkey Schedule
Being the planner that I am, the turkey had it’s own schedule, here’s how it went down:
Day 1 or Saturday before Thanksgiving – purchase the fresh turkey (I like Whole Food’s for my Turkey).
Day 2 / Sunday – clean the bird, remove the giblets & heart, pat it dry, and then massage the dry brine into the skin of the bird. Don’t forget the legs & wings! Lay the turkey in a pan that snug it tight and wrap tightly in plastic wrap. Store in refrigerator for 2 days.
Day 3 / Monday – leave it alone but begin considering any meal prep to help with side dishes on the day of the event if you’re making any. Make stock if you’re going above and beyond (otherwise purchase).
Day 4 / Tuesday – Same as Day 2
Day 5 / Wednesday – Remove the plastic wrap from the bird and leave it in the fridge to air dry. Skin should look translucent at this point.
Day 6 / Thanksgiving Day! – Pull the turkey out and get to room temperature. Preheat oven to 325F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. Tie up lets and wings with kitchen string. Brush the turkey with butter and sprinkle it generously with salt and pepper. Roast the turkey until the breast meat registers 165F (put thermometer in sideways). Remove the turkey and place it on a platter. Cut off the legs and thighs and put them back in the roasting pan, covering the breast carcuss tightly with aluminum foil. Put the legs and wings back in the oven for 15-20mins (meat should be 180F). Remove the dark meat from the oven and cover it tightly for 15 minutes.
Ina's Perfect Roast Turkey
Ingredients
Brine
- kosher salt & freshly ground black pepper
- 1 tbsp fresh thyme leaves minced
- 1 whole lemon grated zest
- 1 turkey 12-15lbs
Cooking Ingedients
- 1 large yellow onion unpeeled and cut in eights
- 1 lemon quartered
- 8 sprigs fresh thyme
- 4 tbsp unsalted butter (can sub ghee) melted
Instructions
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Clean the bird, remove the giblets & heart, apply the dry brine. Lay the turkey in a tight pan and wrap tightly in plastic wrap. Store in refrigerator for 2-3 days.
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24 hours before you plan to cook the turkey, remove the plastic wrap from the bird and leave it in the fridge to air dry. Skin should look translucent at this point.
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Pull the turkey out and get to room temperature. Preheat oven to 325F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. Tie up lets and wings with kitchen string. Brush the turkey with butter and sprinkle it generously with salt and pepper. Roast the turkey until the breast meat registers 165F (put thermometer in sideways). Remove the turkey and place it on a platter. Cut off the legs and thighs and put them back in the roasting pan, covering the breast carcuss tightly with aluminum foil. Put the legs and wings back in the oven for 15-20mins (meat should be 180F). Remove the dark meat from the oven and cover it tightly for 15 minutes.
Enjoy with friends and family!
If it’s your first turkey — my advice is leave yourself plenty of time the day of. This way, you’re not feeling pressured to skip any of these steps at the end… i’ve been there. Give that epic turkey the time and attention it needs. BUT, most importantly, enjoy with dear friends and family and never loose sight of why you’re all together. No matter how hectic things go in the kitchen, my best advice is to stay present and enjoy the little nuances of the day!
xx,
Jess
