How many times have you had to endure tough, dry, tasteless turkey? Well, that ends here! This recipe throws down the turkey gauntlet and declares victory -- impossibly moist, tender and a ridiculous amount of flavor. One of the secrets is a flavorful rub (check!) and the next is not overcooking your turkey (check!). Once the thermometer reaches 160 take it out of the oven -- you want to measure the temperature at the thickest part of the turkey, and be sure the thermometer doesn't touch the bone! The turkey will continue to cook with residual heat. You also want the turkey to rest so the juices recede back into the bird (another way to ensure a moist turkey!), and not run all over your cutting board (this is bad, because that's all the flavor and moistness running away!).
The important thing is to be patient, enjoy time with your family and loved ones, and remember that, any mistakes are easily covered up by extra gravy!
Thanksgiving TurkeyPrint Grocery List Print Recipe
- one 15 lb turkey
- 4 tablespoons olive oil
- 1 stick of butter, softened
- 6 cloves, minced garlic
- 4 teaspoons fresh squeezed lemon juice
- 4 teaspoons Coleman’s dry mustard
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- 2 teaspoons fresh thyme, leaves finely chopped
- 3 teaspoons salt
- 1 teaspoon pepper
- 2 cups white wine (I recommend having 2 bottles on stand by)
Preheat oven to 325 degrees. Place turkey on roasting rack in a large roasting pan, breast side up.
In a small bowl, mix olive oil, butter, garlic, lemon juice, mustard, herbs and salt and pepper. With your hands (gloves will come in handy here), massage about 1/2 the mixture evenly all over the turkey.
Carefully lift up the skin (you don't want to rip it, so gently slide your finger between the skin and the meat to loosen it) and add the rest of the mixture under the skin. Focus on the breast, and legs --- this will create even MORE flavor. Pour the wine into the bottom of the roasting pan.
Roast the turkey until the skin is golden brown, about 4 hours, or until a thermometer registers 160 degrees. If the skin starts getting too brown before the turkey is finished, cover loosely with foil.
VERY IMPORTANT: Keep an eye on the wine level! I usually take a peek every 15-20 minutes. If the wine starts to evaporate add another 2 cups of wine. Depending on the size of your turkey, you may go through an entire bottle, or 2 of wine. That's ok!! The wine keeps the meat nice and moist, plus adds flavor!
Remove from oven and rest the turkey for about 15-30 minutes.