Juicy and Tender Thanksgiving Turkey- Slow Bake
A Thanksgiving table looks complete when there is this giant bird on the table. Even though it is a bit of a struggle to serve everyone a portion of their favorite cut of meat at the table, it still looks beautiful and festive serving it whole rather than in pieces. (In my family thanksgiving, 1 turkey is not enough so we have pieces too)
For about 10 years now i was the responsible one for the turkey in my family gatherings, within those years i have learned a thing or two on how to make it juicy, fall off the bone and full of flavor. I have tried many different recipes and even brined my turkey in buttermilk one year, yes i bought gallons of buttermilk.. it was nerve wrecking waiting to dig into it not knowing what to expect, sure enough it didn’t disappoint but i think it was more challenging so I’ve stuck to this particular recipe because it quickly became a family favorite and was easier to handle.
First things first, plan ahead! The way to a great turkey starts days before thanksgiving, not the night before. Yes, you need to brine the turkey, brining helps to lock in the moisture while penetrating the meat with lots of flavor. This particular recipe needs to be started 4 days before you cook it.
(If you need it for Thursday Thanksgiving day, you need to place the turkey in the brine on Monday, take it out of the brine on Wednesday, do the rub marinade, seal in the oven bag or roasting pan (covered) and place it back in the fridge until Thursday morning.)
Tips to a better Turkey:
1. Do Not Skip The Brine!!
2. Add a rub after the brine.
3. Use a thermometer
4. Go low & slow
Brine Ingredients:
(This brine is good for a 15-18lb turkey)
1.5g. water
5TB Salt
1/4cup Pickling Spice
1/4cup Vegeta (all purpose seasoning)
2TB Chicken Bouillon
5-6 bay Leaves
1 head of garlic (diced or sliced)
Instructions:
1. Add all of the ingredients to a large pot or container (such as a cooler or brine bag) stir, stir, stir very well so that the salt dissolves.
2. Wash the turkey very well making sure no feathers are left on the skin and add the turkey to the brine. Leave it in the brine for at least 3 days in the refrigerator or in a cooler outside just make sure there is enough ice to keep the temperature below 40F. Use a plate to way down the turkey if it is not fully submerged.
3. The day before you need to cook it, take it out of the brine and transfer to a roasting pan or an oven bag (recommended).
4. Make the Rub: Use one of the two rubs to rub all over the turkey, inside and under the skin. (Use a spoon to help separate the skin from the meat)
OR even better, make 2 rubs. Place the butter rub under the skin and the mayo rub on top.
Rub#1:
5-6Tbsp Mayonnaise
2-3 garlic cloves (pressed)
1.5Tbsp Montreal Steak Seasoning
Juice of half a lemon (drizzled on top)
Rub #2:
1-2 sticks of softened Butter
2-3 garlic cloves (pressed)
1.5Tbsp Montreal Steak Seasoning
Juice of half a lemon (drizzled on top)
Stuffing:
2 green apples (cut in wedges)
Fresh thyme (optional)
5. If you are keeping the neck, gizzard/heart, put those pieces inside the cavity, cut 2 green apples into wedges and stuff inside together with few stems of fresh thyme (optional)
6. Tie the legs with kitchen twine and place the turkey in an oven bag together with a 1-2 ladles of the brine to the cavity and 1-2 ladles around the turkey and seal the bag.
If you are not using an oven bag, add 2-3 ladles of the brine to the bottom of the pan, as well as 1-2 ladles inside the cavity. Cover with parchment paper and follow with foil on top. (the brine will steam underneath making the turkey stay moist, the parchment paper will protect the foil from touching the turkey)
7. Refrigerate another night or let the turkey sit out for a few hours on the counter prior to baking depending on when you need the turkey.
8. Bake at 350F for about 2 hours (or until it comes to a boil) then bring the temperature down to 250F and bake another 2-3 hours or until the internal temperature of the thickest part reaches 160F. The top will be evenly browned from the help of the rub. (cooking the turkey on a lower temperature will help the bird stay moist and juicy without driving off moisture and fall off the bone) Slow baking is my favorite way of cooking the turkey, the results are worth the wait!
Dress the turkey platter with fruits and greens, they sure help the bird stand out even more on the table.
Enjoy!
Juicy and Tender Thanksgiving Turkey - slow bake
A 3-4 day salt bath for the bird followed by a generous rub inside and out, then cooked to perfection and dressed on the plate to catch the eye then satisfy the mouth.. oh yes!!
Ingredients
Brine:
- 1.5 Gallon water
- 5 Tbsp Salt
- ¼ cup Pickling Spice
- ¼ cup Vegeta (all purpose seasoning)
- 2 Tbsp Chicken bouillon
- 5-6 Bay leaves
- 1 head Garlic (diced or sliced)
Rub#1
- 5-6 Tbsp Mayonnaise
- 2-3 garlic cloves (pressed)
- 1.5 Tbsp Montreal steak seasoning
- juice of half a lemon
Rub#2
- 1-1½ Sticks Softened Butter
- 2-3 cloves garlic (pressed)
- 1.5 Tbsp Montreal Steak Seasoning
- Juice of half a lemon
Instructions
-
Instructions:
1. Add all of the ingredients to a large pot or container (such as a cooler or brine bag) stir, stir, stir very well so that the salt dissolves.
2. Wash the turkey very well making sure no feathers are left on the skin and add the turkey to the brine. Leave it in the brine for at least 2-3 days in the refrigerator or in a cooler outside just make sure there is enough ice to keep the temperature below 40°F. (Use a plate to way down the turkey if it is not fully submerged.)
3. Once the turkey has been in the brine for at least 48hours, take it out of the brine and transfer to a roasting pan or an oven bag (recommended).
4. Make the Rub: Use one of the two rubs to rub all over the turkey, inside and under the skin. (Use a spoon to help separate the skin from the meat)
OR even better, make 2 rubs. Place the butter rub under the skin and the mayo rub on top.
5. If you are keeping the neck, gizzard/heart, put those pieces inside the cavity, cut 2 green apples into wedges and stuff inside together with few stems of fresh thyme (optional)
6.Tie the legs with kitchen twine and place the turkey in an oven bag together with a 1-2 ladles of the brine to the cavity and 1-2 ladles around the turkey and seal the bag.
If you are not using an oven bag, add 2-3 ladles of the brine to the bottom of the pan, as well as 1-2 ladles inside the cavity. Cover with parchment paper and follow with foil on top. (the brine will steam underneath making the turkey stay moist, the parchment paper will protect the foil from touching the turkey, then you can also use it to make gravy)
7. Refrigerate another night or let the turkey sit out for a few hours on the counter prior to baking depending on when you need the turkey.
8. Bake at 350F for about 2 hours (or until it comes to a boil) then bring the temperature down to 250F and bake another 2-3 hours or until the internal temperature of the thickest part reaches 160F.
The top will be evenly browned from the help of the rub. (cooking the turkey on a lower temperature will help the bird stay moist and juicy without driving off moisture and fall off the bone) Slow baking is my favorite way of cooking the turkey, the results are worth the wait!
Dress the turkey platter with any fruits or greens, they sure help the bird stand out even more on the table.
Enjoy!
If you make this recipe id love to see it. Tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.
Also, leave a comment, and tell me your thoughts.
I’ve been doing the turkey for thanksgiving for many years now, trying different recipes and this one is a winner by far.
I was hearing comments all evening about how juicy and moist the turkey was and that this one was the best one I’ve done.
I have to say there were no turkey left overs. Thank you for this easy to follow recipe. I will be using this one going forward.
I made your turkey for thanksgiving this year and it was my first time, it turned out better then what I was expecting, My mom was so proud of me 😀
Sounds and looks delicious, I’m gonna follow your recipe this year.