Can you believe that Thanksgiving is just a week away?! I love Thanksgiving and everything that goes along with it but I especially like digging into a nice juicy turkey! My mom normally makes the Thanksgiving turkey every year but I am planning on making a second turkey this year so we can have leftovers. Here is a great recipe that I came across in magazine that I plan us using on Turkey Day.
1 1/2 tsp of Kosher Salt
1/2 teaspoon + 1/8 teaspoon of pepper
12-14 lb Turkey, thawed if frozen
1 Onion Quartered
1 Head of Garlic, halved crosswise
Several Sprigs of Fresh Herbs like thyme, rosemary, sage and parsley
2 Bay Leaves
1/2 Cup of Melted Unsalted Butter
1 Can of Chicken Broth (14.5oz)
2 Teaspoons of fresh Thyme
1/4 Cup of Cornstarch
1. Preheat oven to 325 degrees F.
2. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper inside the turkey cavity. Place onion, garlic, fresh herbs, and bay leaves inside the cavity as well.
3. Place the turkey breast side up in a large roasting pan and brush with half of the butter, sprinkle with 1/4 tsp of pepper and remaining salt.
4. Tent the turkey with foil and roast 2 hours and 30 minutes. Remove the foil and brush with the remaining butter. Increase the oven temp to 425.
5. Roast the turkey until the meat thermometer reaches 180 F (about 45 minutes).
6. Tent the turkey with foil the last 15 minutes of roasting if Browning to quickly.
7. Let rest for about 15 minutes before carving.
While your waiting for the turkey skim and discard the fat from the juices in the roasting pan. Place the roasting pan with about 1 1/2 cups of juices over medium heat and add the chicken broth, thyme, and remaining pepper. Stir together with the brown bits from the bottom of the pan for about 3 minutes. Stir together the cornstarch and 1/3 cup of water. Strain gravy into a small saucepan and cook on low heat and gradually add the cornstarch mixture. Simmer for about 2 minutes until thickened..YUM! Enjoy.