Toa Hassan

It’s officially November 1st, which means my 25 Days of Thanksgiving series starts TODAY! 🦃🤎 And what better way to kick things off than with my viral Thanksgiving turkey recipe from last year?! If you haven’t tried it yet, this is your sign!

Ingredients

Compound Butter
* 6 large scoops softened butter
* Black pepper, smoked paprika, onion powder, garlic powder, Adobo, cayenne, chicken bouillon, beef bouillon, and chopped parsley
Turkey
* 1 whole turkey, brined overnight
* Chopped carrots, potatoes, and onion
* Fresh rosemary, sage, and parsley
* Butcher’s twine
* Water
* Cheesecloth
Instructions
1. Make the butter: Mix softened butter with all seasonings and parsley.
2. Prepare the pan: Add chopped carrots, potatoes, and onion to the bottom of the roasting pan.
3. Dry the turkey: Remove the turkey from the brine and pat dry with paper towels.
4. Add butter: Separate the skin from the meat and spread compound butter underneath the skin and all over the turkey.
5. Inject: Melt leftover butter and inject it into the turkey. Make extra compound butter if needed.
6. Stuff: Fill the cavity with parsley, rosemary, sage, carrots, and onion. Tie the legs with butcher’s twine.
7. Marinate : Cover and refrigerate overnight to let the flavors soak in.
8. Start roasting: Add water to the roasting pan. Roast your turkey uncovered at 400°F for 1 hour.
9. Add cheesecloth: Dip cheesecloth in melted butter and drape it over the turkey. Reduce the oven to 355°F and roast for another 3–5 hours, depending on the turkey’s size.
10. Baste: Baste every 30 minutes and inject with pan juices a few times during cooking.
11. Check doneness: Cook until the turkey reaches 165°F, avoiding touching the bone.

Rest and serve: Let the turkey rest for 20–30 minutes before carving.
#fyp #Thanksgiving #foodie #turkey #explore