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Easy secrets for the perfect Thanksgiving turkey

Posted on Nov 17, 2015

Brining? Too time consuming. Deep frying? Unhealthy. Basting? Not effective. Now how can you make that perfect turkey? Well, it's actually easier than you think. Here's what you'll need.

A Turkey

Tuscan herb or Herbs de Province Olive Oil

Garlic Medley Sea Salt

Black pepper

A roasting Pan

FOIL!

Directions:
Leave plenty of time for the turkey to thaw - 1 day per 4 lbs should be good.

Remove all the turkey giblets and neck from cavity. 

Tuck the wings under the turkey to avoid burning / drying them out. This can be a little tricky and may require some force (don't worry, you won't hurt the turkey!)

Give the bird a generous bath in your olive oil, and 'massage' the oil in. This will infuse some great flavor, as well as give your turkey a wonderful golden brown skin. Throw some in the cavity for good measure.

Sprinkle with garlic salt and black pepper - again some in the cavity as well. You can add other herbs if desired - though the infused EVOO should carry enough flavor on their own. 

Set the bird in the roasting pan. If you have a small wire rack for the turkey to sit on, this will help keep the bottom from becoming too 'soggy.' If you don't, that's ok as well.

Pre-heat the oven to 325 or 350F. Turkey will need to roast approx. 15-20 min per lb, times may vary slightly. Cook until thigh meat is 165F. 

BEFORE COOKING! Cover that turkey in foil. This is going to keep that bird nice n' juicy. This is the easiest way I've found to get a juicy and delicious turkey year after year - and I've found it's more effective than other methods. To get that golden brown, remove foil in the last hour of cooking.

DON'T FORGET to let the turkey rest 15 mins after cooking! 

Happy Thanksgiving from our family to yours!

 

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