Beginner's Turkey for Thanksgiving
Here, I'm going to take you step-by-step through making a Thanksgiving Turkey with a Dry Brine made with New Mexico red chile powder. This recipe is perfect for beginners; it's simple, fast, and delicious. You and your loved ones will really enjoy this recipe!
Ingredients
- 1 8-10 lb Turkey
- ½ stick Salted Butter
- 1 Lemon Zest
- 1 ½ tsp Kosher Salt
- 1 tsp Mexican Oregano
- 1 tsp Red Chile Powder
- ½ tsp Black Pepper
- 1 tsp Onion Salt
- 2 cloves Whole Garlic Smashed and peeled
- 1 bunch Rosemary
- 1 cup White Wine
- 1 bottle Hard Apple Cider
- 1 Onion Quartered
Instructions
- If your turkey is frozen, thaw in the refrigerator 2-3 days before cooking.
- Rinse the turkey very well with cold water.
- Pat dry with paper towels.
- Combine herbs in a small bowl and rub all over the turkey until completely coated.
- Cover turkey and refrigerate for up to one day to brine.
- When you are ready to cook the turkey, pull it out of the refrigerator and let it sit on the counter for one hour before cooking.
- Heat oven to 450, In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth, and herbs.
- Add half the onions, garlic cloves and the bay leaves.
- Stuff the lemon halves into the turkey cavity, along with two to three rosemary stems.
- Place turkey, breast side up, in a roasting pan.
- Transfer pan to the oven and roast for 15 minutes on 450.
- Tent the turkey with aluminum foil.
- Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more.
- Transfer the turkey to a cutting board to rest for 30 minutes before carving.
Video
Notes
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