THE BEST-EVER THANKSGIVING TURKEY Nov 19 Written By Eleanor Debel https://www.youtube.com/shorts/qRKM614WzOMPrintTHE BEST THANKSGIVING TURKEYYield 8-10Prep time30 MinCook time3 HourInactive time12 HourTotal time15 H & 30 MIngredients12lb turkey Kosher salt Turkey Compound Butter:¼ cup fresh sage leaves2 Tbsp fresh thyme leaves 2 Tbsp fresh rosemary leaves6 cloves garlic2 sticks (1 cup) softened butter 2 Tbsp honey ¼ cup hot pepper paste ¼ tsp black pepper¼ tsp chili powder¼ tsp paprika½ tsp onion powder 1 Tbsp lemon zest (from about 1 lemon) 2 Tbsp orange zest (from about 1 orange) InstructionsRemove any giblets from the cavity of your turkey and pat the bird dry all over. Sprinkle salt all over the outside of the bird, under the wings and at the base and then generously salt the inside cavity (this will feel like a lot of salt but this is dry-brining and will result in an extra moist turkey.) Place the salted turkey onto a large tray with a wire rack or roasting rack set inside and place into the fridge for 12 hours overnight uncovered. To make the compound butter: Combine the sage leaves, rosemary leaves and thyme leaves in a food processor and pulse to chop, then add the garlic cloves and pulse until you have a fine paste. Add in the softened butter, honey, hot pepper paste, all the spices and the orange and lemon zest, then blend to combine, scraping down the sides as needed to bring everything together. Set aside. When ready to cook, remove your turkey from the fridge and let it sit at room temperature for about 1 hour to bring it up to temp before cooking. Preheat your oven to 315 F, or a smoker to 250 F. Gently release the skin at the wing end of the turkey and slide your hand in carefully just to loosen the skin and create a pocket for the compound butter. Lather the butter under the skin of the turkey and then all over every part of the bird. Make sure to pat the turkey dry before applying the butter to help it all stick. Roast the turkey for approx 15 minutes per pound, or until the internal temperature of the turkey reaches 160 F and then rests for 20 minutes to continue cooking. A 12 lb bird will take about 3 hours in the oven and slightly longer in the smoker. Check it regularly for browning and cover with foil mid way if the skin is getting too brown but the internal temperature is still too low. Serve with your favorite thanksgiving sides and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meattechniqueholiday Eleanor Debel
THE BEST-EVER THANKSGIVING TURKEY Nov 19 Written By Eleanor Debel https://www.youtube.com/shorts/qRKM614WzOMPrintTHE BEST THANKSGIVING TURKEYYield 8-10Prep time30 MinCook time3 HourInactive time12 HourTotal time15 H & 30 MIngredients12lb turkey Kosher salt Turkey Compound Butter:¼ cup fresh sage leaves2 Tbsp fresh thyme leaves 2 Tbsp fresh rosemary leaves6 cloves garlic2 sticks (1 cup) softened butter 2 Tbsp honey ¼ cup hot pepper paste ¼ tsp black pepper¼ tsp chili powder¼ tsp paprika½ tsp onion powder 1 Tbsp lemon zest (from about 1 lemon) 2 Tbsp orange zest (from about 1 orange) InstructionsRemove any giblets from the cavity of your turkey and pat the bird dry all over. Sprinkle salt all over the outside of the bird, under the wings and at the base and then generously salt the inside cavity (this will feel like a lot of salt but this is dry-brining and will result in an extra moist turkey.) Place the salted turkey onto a large tray with a wire rack or roasting rack set inside and place into the fridge for 12 hours overnight uncovered. To make the compound butter: Combine the sage leaves, rosemary leaves and thyme leaves in a food processor and pulse to chop, then add the garlic cloves and pulse until you have a fine paste. Add in the softened butter, honey, hot pepper paste, all the spices and the orange and lemon zest, then blend to combine, scraping down the sides as needed to bring everything together. Set aside. When ready to cook, remove your turkey from the fridge and let it sit at room temperature for about 1 hour to bring it up to temp before cooking. Preheat your oven to 315 F, or a smoker to 250 F. Gently release the skin at the wing end of the turkey and slide your hand in carefully just to loosen the skin and create a pocket for the compound butter. Lather the butter under the skin of the turkey and then all over every part of the bird. Make sure to pat the turkey dry before applying the butter to help it all stick. Roast the turkey for approx 15 minutes per pound, or until the internal temperature of the turkey reaches 160 F and then rests for 20 minutes to continue cooking. A 12 lb bird will take about 3 hours in the oven and slightly longer in the smoker. Check it regularly for browning and cover with foil mid way if the skin is getting too brown but the internal temperature is still too low. Serve with your favorite thanksgiving sides and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meattechniqueholiday Eleanor Debel
