The "Holy Grail" of Turkey Baking
I feel like I HAVE to write about this, even though many of you won't need this until 12 months from now... but over the last 5 years or so, I have done some extreme due diligence in figuring out the absolute best turkey baking recipe and feel like this year I have finally nailed the holy grail! A compilation of recipes from my Grandma, Mother-in-law, Sister, Aunts, and friends has brought me to these steps to get a deliciously moist and flavorful turkey! My happy family is proof!
Buying your Turkey:
For a party 10 - 15 people I like a 16 - 20 pound turkey (double from there)
Approx 24 hours for every 4-5 lbs. In Other Words.... If Thanksgiving is on Thursday, and you have a 16 lb turkey, you may want to put it in the fridge from the freezer on Sunday...
*when ready for the next step, remove all "in-erds", discard or use separately as desired... "If you don't know what we are referring too here, call your mom and start over..."
The night before Thanksgiving...
When I purchase my turkey, I buy the turkey "bag" package that includes 2 bags... The first I use for my brine, the second I use for baking the turkey.
In my brine I put a good amount of seasoning salt, a good amount of sea salt, and last... but DEFINITELY not least, a good amount of unflavored meat tenderizer. I put all of this in my first turkey bag with some warm water (to quickly dissolve the salt).
*add the turkey
*put entire bag in a drip safe pan... AKA large turkey pan
*add water until turkey is covered
*let this all soak in the fridge overnight
The Morning Of.....
Ready to Bake
*Drain your brine
---here is where it gets fun...
*dig your hands underneath the skin of your turkey, yes.... build some space in there.... get 2 sticks of actual butter (not that fake stuff...)
Flour, Taco Seasoning, Basil, Garlic Powder, Onion Powder, Seasoning Salt.
***Stuffing: Chopped Onions, Chopping Carrots, Basil, Olive Oil, Onion Powder, Garlic Powder, Seasonsing Salt.