Learn how to make a Simple and Juicy Thanksgiving Turkey
No Thanksgiving Day is complete without the aroma of roasted Turkey filling our homes and making our mouths water. Brandon Ford in Tampa, FL, is here to help you learn how to make a simple and juicy Thanksgiving Turkey for a grand Thanksgiving meal at your home. Continue reading for the detailed instructions.
Ingredients and Method of Preparation
To make a twelve-pound turkey, you will need:
- 12-pound Thawed Turkey
- 2 teaspoons of Salt
- ½ Teaspoon of Ground Mustard
- 2 Teaspoons of Dried Thyme
- ½ Teaspoon of Pepper
- 1 Teaspoon of Dried Sage
- ½ Teaspoon of Paprika
- 1 Teaspoon of Dried Rosemary
- 4 Garlic cloves peeled
- 1 ½ Onions peeled and halved
- 6 Tablespoons of Unsalted Butter
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To make this simple and juicy Thanksgiving turkey, you must first pre-heat the oven to 325 degrees F. Then combine the dry ingredients (salt, ground mustard, thyme, pepper, paprika, sage, and rosemary) until they are evenly mixed. Then from the thawed turkey, remove the neck and the bag containing the gizzards, which you can use later to make the stock and gravy.
Now use a paper towel and pat dry the turkey and then lift the skin over the breast of Turkey and rub butter evenly on all sides of the inside. Now sprinkle the previously mixed dry ingredients over the turkey and some inside its cavity as well.
Now place the onions and the garlic gloves inside the turkey and shift it to your roasting pan. Cover the turkey breast with a generous amount of foil paper and roast it in the oven for at least two hours. After the two hours are up, increase the temperature to 400 degrees, remove the foil and let the turkey roast for another hour or until the skin color turns golden brown.
Once the crispy texture and golden color are attained, take the turkey out of the oven, and let it cool for about 45 minutes.
Your delicious and mouth-watering turkey is ready to eat. Serve it with a side helping of mashed potatoes paired with a slice of pumpkin pie and some punch to wash down the turkey meat.
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