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How to cook a thanksiving turkey: recipe
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Ingredients
For the Turkey:
- 1 whole turkey 12-14 lbs, thawed
- 1 turkey roasting bag
For the Saffron Herb Butter:
- ½ cup butter softened
- ¼ teaspoon saffron threads
- 1 ice cube for blooming saffron
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage minced
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Aromatics:
- 2 large carrots chopped into 2 inch pieces
- 3 celery stalks chopped into 2 inch pieces
- 1 large onion quartered
Instructions
- Thaw the turkey: Place frozen turkey in refrigerator 3 days before cooking (24 hours per 4-5 pounds of turkey). Skip this step if using a fresh turkey.
- Prepare the turkey: Remove turkey from packaging and pat completely dry inside and out with paper towels until no moisture remains.
- Make saffron herb butter: Place ¼ teaspoon saffron threads over an ice cube and let melt to bloom the saffron. In a bowl, combine ½ cup softened butter with bloomed saffron liquid, 1 tablespoon each rosemary, thyme, and sage, 1 teaspoon each oregano, paprika, onion powder, and garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.
- Season the turkey: Place turkey inside roasting bag on a roasting pan. Using your hands, spread the entire butter mixture over every surface of the turkey, working some under the skin of the breast and thighs for maximum flavor.
- Add aromatics: Place chopped carrots, celery, and onion quarters inside the bag around the turkey. Seal bag with provided twist tie and cut 6 small slits in the top of the bag for steam vents.
- Roast the turkey: Place pan in oven preheated to 350°F. Roast according to turkey package directions (approximately 15-20 minutes per pound for unstuffed turkey).
- Crisp the skin: 30 minutes before turkey is done, carefully cut bag open to expose turkey. Baste with accumulated juices from the bag using a turkey baster. Return uncovered turkey to oven for final 30 minutes until skin is deep golden brown.
- Check doneness: Turkey is ready when juices run clear when thigh is pierced, or when internal temperature reaches 165°F in thickest part of thigh.
- Rest and serve: Let turkey rest in bag for 30 minutes before transferring to serving platter. This allows juices to redistribute for moist meat.
Nutrition
Calories: 4593kcalCarbohydrates: 33gProtein: 563gFat: 239gSaturated Fat: 96gPolyunsaturated Fat: 42gMonounsaturated Fat: 71gTrans Fat: 5gCholesterol: 2099mgSodium: 8372mgPotassium: 6615mgFiber: 10gSugar: 13gVitamin A: 26137IUVitamin C: 28mgCalcium: 514mgIron: 26mg
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I haven’t made this yet but would like to know if I can do this with just a turkey breast, we’re not big turkey eaters in my family so just a fresh turkey breast if enough for us.
Hi Barbara! You absolutely can. This method and seasoning would taste incredible with a turkey breast. You would just have to adjust baking time as you would need much less time for a turkey breast!