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Gobble Gobble

How do you cook your Turkey for Thanksgiving? This year we are deep frying. Well, I say we, but really it is my brother in law that does all the dirty work. He used to cook them in a pit! I think deep frying is easier. If you don't catch your house on fire.

What about you? What cooking method are you using on your Turkey this year? Something new? And old family recipe? Are you must throwing it in the oven and hopping it doesn't explode.

I got this recipe off of my friend Holly's blog. I call her my friend because I know two of her sisters in real life and I stalk her blog. That counts...right?

1 (10 to 12-pound) turkey

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with 4 tablespoons unsalted butter at room temperature. Season lightly inside and out with salt and pepper.

Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn over, and baste with 1/2 cup chicken or turkey stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.


Cajoh said...

I'll have to try the brine sometime. Some things that my wife and I do differently is that we leave the bird breast up and tent our bird first, then remove it the last hour of cooking. We also use fresh sage from our garden and place it under the skin for a nice look and taste.

Live.Love.Eat said...

Oooh, I have never tried a deep fried turkey. I haven't hosted Thanksgiving in a long time so no turkey suggestions from me. However, I heard brining is outstanding. Enjoy your Thanksgiving!!!!!

Jo said...

I love cooking my turkey in a bag. It cooks faster and stays juicier. I am sure I would love fried turkey, but I have seen those warnings, hope your bil doesn't start a fire.

Jen said...

Brining is thee best...makes a turkey INCREDIBLY moist! I've never had a deep-fried one, but sounds nummy! Your picture is making me waaay hungry for Thanksgiving to get here! Can't wait. Have a great holiday.

rychelle said...

my brother has been frying his turkey for years now. he injects it with flavoring before hand, it's pretty delish.

Lorie said...

Oh! Fresh Sage! YUM!

My brother in law is pretty careful. He has a big back yard and they do it at there house and bring the Turkey to my ILs so that there aren't a lot of kids around!

It is scary though! I am glad he does it!

Kristina P. said...

I've never had deep fried turkey! It sounds delicious and Alton Brown loves to cook it that way.

Kelly O. said...

I AM JEALOUS! I love deep fried turkey! It's so moist it tastes like chicken!

Lorie said...

I had not had deep fried turkey until last year and I had it at two different dinners. It is very good!

And I love Alton Brown. Love him. He is the only thing I miss about no TV. Well him and Jon and Kate plus 8, but I only miss that because my daughter used to watch it with me!

Amy said...

I cook my turkey in an oven bag. I love it! It cooks faster, and I think it is juicier. Plus you don't have to baste during the baking.

Natalie said...

My husband does the brine and it's so good! Makes it so juicy!

Bonnie the Boss said...

I did a brine for mine as well. this year is a first for me to do that. So I hope it is good.
Have a great Thanksgiving.

Anonymous said...

I have never had deep fried turkey. It sounds delicious. I also have never cooked a turkey. My grandparents have always taken care of the part.

Amie said...

Do you like the deep fried turkey? I've never tasted it. It sounds yummerlicious.