I had the chance to cook my Thanksgiving turkey a few days early this year. We had family in town and we did our Thanksgiving celebration and Christmas exchange on the same day!
I’ve made my turkey the same way for a few years. It has always turned out moist and tender. Making one is not hard, it just takes a lot of time.
How to Make a Turkey
To start with, you need to thaw out your bird completely. That can take up to two days in the refrigerator.
Once it is thawed, remove the plastic wrap. You will need to place it in a broiler pan. Then you need to pull the neck bone from the center of the bird. At the back of the bird near the wings, there is another pack of jiblets that needs to be removed.
1 raw turkey
1 celery stalk
3 cloves garlic or 3 tablespoons garlic powder
rosemary stem or 3 teaspoons rosemary
3 tablespoons WEBER Grilling GOURMET BURGER Seasoning
Preparing the Turkey
Cut the carrot, celery, and onion in half or fourths. Stuff the vegetables into the turkey. Place 2 cloves of garlic or 2 tablespoons inside the cavity. Place a stem of rosemary or 3 teaspoons inside as well.
Cover the outside of the bird with olive oil. Sprinkle remaining garlic and Weber gourmet burger seasoning on top. This gourmet burger seasoning is one of my favorite things to use for cooking poultry and beans. If you do not have it, then you can substitute your favorite chicken or turkey seasoning. McCormick Perfect Pinch Rotisserie Chicken Seasoning is always a good choice.
Fill the broiler pan or baking dish halfway full with water. Then you will need to take two piece of foil to cover the turkey.
Use a tent method to cover it. To do that you will place the pieces of foil together and fold one side together so that the two pieces are joined. Then you will place the foil over the turkey and scrunch the foil onto the long sides of the pan. Leave the short ends of the pan open. It will look like a tent over the turkey.
Bake the turkey according to the package instructions. I baked my turkey at 350 degrees for 12-15 per pound.
I do not baste my bird during the process. The water in the bottom of the pan will create a bit of a steam bath that keeps it moist. If you want to baste it, you can, but I find it washes the seasoning off the top of it.
Hope this recipe works out well for you. Ours turned out moist and wonderful.
If you have a trick for cooking your turkey, leave me a note in the comment section.
If you liked this recipe check out my