Thanksgiving has always felt foreign to me. Hosting looks so stressful that the thought of roasting a turkey makes me want to stick my own head in the oven. However, I learned that with enough research and planning, anyone can pull off a successful Thanksgiving feast. It also helps when you have wonderful friends to help guide you through the process. Thank you Sara, Daniel, and Joy! So here is my simple guide to pull off a great Thanksgiving meal.
Plan Your Meal
Set aside some time to plan out your menu. Proper planning will help you manage your time and will help reduce stress. Make a list of all your supplies and ingredients to reduce the number of trips to the store.
Gather Your Supplies/Ingredients
Roasting pan with Roasting Rack
Preprogrammed Cooking Thermometer
1 Gallon Water
1 Cup Kosher Salt
1/2 Cup Sugar
3 Garlic Heads
2 Tablespoon Peppercorn
1 Tablespoon Cloves
1 Tablespoon Allspice
1 Fresh Young Turkey
1 White Onion
Butter, lots of Butter
1 bag Cranberries
1 Shot Triple Sec
You will want to brine the turkey to ensure it will be nice and juicy. I recommend a fresh young turkey about 12-14 lbs. Try to avoid a frozen turkey so you don’t have to thaw it out.
- Boil 1 Gallon of water with a cup of Salt and 1/2 cup of Sugar
- Add Leeks, Garlic, Peppercorn, Cloves, AllSpice, Rosemary, Thyme, and Bay Leaves to the brine
- Let Brine Cool Off
- Remove the giblets and neck
- Rinse the turkey under cold water
- Submerge Turkey in Brine and let it brine for 2 days
- Remove Turkey from Brine and rinse
- Towel dry and let it get to room temperature
- Cover the Turkey in butter. Lots and lots of butter!!
- Stuff turkey with garlic, onion, celery, carrots and thyme and rosemary. Do not over stuff
- Roast the turkey face down first
- Halfway through, flip the turkey breastside up and spread more butter onto turkey
- Stick thermometer into the breast and set timer
- Remove turkey from oven and let it fall to room temperature before carving
- Decorate Turkey and eat!