Tasty, Juicy and Succulent Thanksgiving Turkey

The bird is the star of every Thanksgiving dinner. Of course you would want to serve your turkey juicy and succulent. For some preparing Thanksgiving turkey can be a nightmare. Sure it seems a lot of work but once you get a hold of a great recipe you’ll soon find out that serving up a juicy and tasty Thanksgiving turkey is a breeze. The great news is we have a great Thanksgiving turkey recipe here!

Thanksgiving Turkey Recipe

Let’s start with the list of ingredients you will need to shop for to prepare your bird. They are quite easy to find and definitely you won’t have a hard time getting a hold of them.

Ingredients

  • Turkey – Get a 15-pounder whole turkey. Be sure to ask for one without the neck and giblets.
  • Dried Parsley – You’ll need just 2 tablespoons.
  • Dried Rosemary – You will also need about 2 tablespoons. Be sure to use the ground type.
  • Dried Sage – 2 tablespoons will do.
  • Thyme Leaves – 2 tablespoons of dried thyme leaves will be enough.
  • Lemon Pepper – Just a tablespoon of lemon pepper is all you need.
  • Salt – A tablespoon is enough.
  • Celery – Just 2 stalks is enough. Chop them up.
  • Orange – 1 piece will be good. Cut it into wedges.
  • Onion – 1 piece will do. Chop it up as well.
  • Carrot – You’ll need just 1 medium-sized carrot. Chop it up as well.
  • Chicken Broth – Grab 1 can of the 14.5-ouncer.
  • Champagne – You’ll need 1 bottle (750 milliliter).

Directions

  1. Start with preheating your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line your roaster with sheets of aluminum foil. Make sure the foil would be long enough to wrap the bird with.
  2. Grab a small bowl and start mixing the herbs, lemon pepper and salt. Stir well to get a good mixture. Start rubbing it into the cavity of the bird then start stuffing in the celery, orange, carrot and onion. You can truss if you want then lay the turkey on the roasting pan. Start pouring the chicken broth and the champagne over the bird. See to it that some of the champagne gets in the bird’s cavity. Seal in the bird by bringing over the foil on top of it. When sealing the turkey try not to let the foil touch the skin on the legs and breast of the bird.
  3. Now it’s time to bake. Bake the bird for about 3 hours or until the meat is no longer pink at the bone and the juices run clear. Remove the foil wrap of the turkey then bake for half an hour to an hour until the skin turns brown. To make sure that the bird is cooked insert a meat-thermometre into the thickest area of the thigh, close to the bone. The thermometre should read 180 degrees Fahrenheit or 82 degrees Celsius.
  4. Remove the bird from the oven and wrap it using a double sheet of foil. Let it rest for about 15 minutes before making a slice.

Have a Happy Thanksgiving Dinner! Share this turkey recipe and you may just help out someone this Thanksgiving!

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