What's Mimi secret to hosting a full table each year and serving perfect turkey? Read on.
Be sure to thaw your turkey in the refrigerator if it is frozen. A good rule of thumb is to allow 1 day in the fridge for every 7 pounds.
Brine your turkey on Wednesday. Be sure your brine is cool. You don’t want to start cooking your turkey in a warm brine. Not familiar with brining? Read more here.
Take the brined turkey out Thanksgiving morning 60 minutes before you’re going to roast it. Dry the turkey off.
Next, make a compound butter - mix butter at room temperature with minced garlic, parsley, and basil. Rub the turkey down with the butter mixture, and stuff the mix under the skin too. Season your turkey. Continue to let it get to room temperature, but no more than one hour out of the fridge. Roast on 350 degrees for 12 minutes per pound (weight without stuffing). For example, a 10 pound turkey would be 120 minutes - 2 hours in the oven. However, check it much sooner than the full time - if your oven runs hot the turkey will be done early!
Once out of the oven, let it rest for at least 45 minutes before cutting it.
Slice. Put it in a roasting pan so that all the meat you'll serve is covered with chicken stock. Cover the pan with aluminum foil and put it in the refridgerator. To reheat when its time for Thanksgiving dinner, just keep it covered and put in a 200 degree oven. Make sure all meat remains covered with stock to it won't dry out. Once warm, transfer to a serving disk. Perfect turkey. Happy Thanksgiving! Yummmmmmmmmmmmmmmmm!