BEST THANKSGIVING TURKEY RECIPE (HOW TO COOK A TURKEY) #ThanksgivingTurkey #Turkeyrecipe

Ever thought about how to cook a turkey? You'll be the discussion of your family's vacation social affairs with this simple to make Best Thanksgiving Turkey Recipe!

I recollect the main Thanksgiving supper I facilitated… AKA my first time making an entire turkey. It was only a couple of brief years prior and I was SO apprehensive – I didn't have even an inkling how to cook a turkey! Consider the possibility that the feathered creature turned out dry. Imagine a scenario where it wasn't cooked right through. Ahhhhh! I had a companion give me a few uplifting statements and advise me that a turkey is fundamentally a huge chicken, and I had broiled LOTS of chickens previously. So I did some exploration and subsequent to discovering huge amounts of various approaches to make the "impeccable" turkey formula, I chose to consolidate a couple of strategies. The turkey was palatable and I felt achieved.

Since figuring out how to cook a turkey, I've made entire turkeys pretty much consistently at Thanksgiving. I've treated. I've brined. I've scoured. In case you're pondering brining your turkey, and wouldn't fret getting up at 2 am to begin it, let it all out! The turkey formula I utilized that year was insane great. Be that as it may, bunches of margarine combined with an extraordinary dry rub and aromatics has turned into my most loved seasoning framework. The genuine mystery to this feathered creature is the foil. Setting aluminum foil over the turkey bosom disseminates a portion of the warmth. Since dull meat takes more time to cook than the light meat, this technique gives the thighs and legs a chance to get their dish on while the bosom delicately cooks. When the foil falls off, everything cooks at a similar pace and that flawless brilliant skin frames. This turkey formula is delicious and excessively tasty!

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Ingredients

12 pound turkey thawed
6 tablespoons unsalted butter cut into 1 Tablespoon pats
1 1/2 yellow onions peeled and halved
4 garlic cloves peeled

Dry Rub:

2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon ground mustard

Instructions

Preheat your oven to 325 degrees F.
In a bowl, combine the salt, thyme, sage, paprika, pepper, and ground mustard until evenly incorporated.
Remove the turkey from its packaging. From the bird's cavity, remove the neck and the bag containing the gizzards and heart. (You can keep these items to make stock or discard them.)
Use a few paper towels to dry off the skin of the bird and inside the cavity.
Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under the skin separating it from the breast meat. Do this on both sides of the breast.
Insert three pats of butter under the skin on one side fo the turkey breast spreading them around evenly. Repeat on the other side.
Sprinkle the dry rub all over the turkey - breast, legs, wings, anything you can see. Using your hands press the rub into the skin a little. If you have any extra rub sprinkle it inside the cavity.
Place the onion halves and garlic cloves inside the turkey's cavity.
Transfer the bird to your roasting pan. (I like to use a pan with a rack to keep the bottom of the turkey from getting soggy.)
Take a good sized piece of foil and place it over the turkey breast. (You want to make sure to the foil piece is big enough to fit over the whole breast.) Press down and mold the foil to the breast., let the ends stick out if the foil's a bit big.
Place the turkey in the oven and roast for 2 hours. Carefully remove the foil from the turkey. Increase the oven temperature to 400 degrees and cook the turkey for another hour, or until the internal temperature of the breast reaches 165 degrees F and the skin is golden and crispy.
Remove the turkey from the oven and let it rest briefly before carving.

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