Easy Thanksgiving Turkey
Serves 8
30 mins prep
240 mins cook
30 mins Resting Time
300 mins total
In this Thanksgiving turkey recipe, I'll guide you through the process of cooking a delicious and juicy turkey using the Julia Child method. From thawing to roasting, I've got you covered.
Cheesecloth Method
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The Compound Butter
Leave the butter on the counter the night before to soften. Once the butter is soft, mix in the seasonings of choice. Feel free to add herbs like thyme or sage as well. Set aside and work on the turkey.
The Turkey
Take the thawed turkey out of the fridge. Mine thawed in the fridge for 4 days.
Take it out of the package and drain it from any liquids. Remove the giblets (if any) mine didn't come with any this year but be sure to check in the cavity or under the neck at the back.
Pat it dry really well with a paper towel and let it come to room temp for at least one hour.
Preheat the oven to 325F (mine was at 350F) as my oven is slow.
Put the turkey on the rack in the roasting dish.
Massage the turkey all over with the seasoned butter.
NOTE: If the turkey is cold and not at room temp, the butter will solidify and be hard to spread so keep that in mind.
I like to butter the top, inside the cavity, and I gently loosen up the skin under the breasts and add some in there as well. You don't need to add any under the skin if it's intimidating for you.
Once the turkey is buttered, add a whole orange in the cavity.
Tuck the wings under so they don't burn (you can tuck them under the rack) and tie the legs with butchers twine.
Pour in the 3 cups of water and 1 cup beer (or wine) to the bottom of the baking dish.
Cheesecloth Method
In a separate pot on the stove, melt a stick of butter. Add a touch of beer (or wine) and soak the cheesecloth in this goodness.
When the cheesecloth is cool enough to handle, place it on top of the turkey making sure to cover it.
Place the turkey in a preheated 325F oven and bake making sure to baste every 40 minutes. Basting is optional but ensures a juicy bird.
Note: The most reliable way to see if your turkey is thoroughly cooked is by using a meat thermometer. A reading of 180F in the breast and 170F in the thigh means you’re ready to serve the turkey. Some birds come with a pop-up thermometer that pops when it has finished cooking.
Take off the cheesecloth 30-45minutes before the Turkey is done. I lift it up with cooking tongs, baste it and let it get golden for the rest of the time.
When the turkey has a reading of 180F in the breast and 170F in the thigh means you’re ready to serve the turkey.
Take it out of the oven and let is rest for a minimum of 30 minutes.
I like to carve it and soak it in the extra juices from the pan. Enjoy!
