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Thanksgiving Turkey
Thanksgiving Turkey

Before you jump to Thanksgiving Turkey recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Most of us have been trained to think that comfort foods are bad and to be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods could be super healthy and good for you. There are several foods that actually can improve your moods when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try a few of these.

Put together a trail mix out of seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all terrific for helping to boost your mood. This is possible since these foods have a bunch of magnesium which raises your production of serotonin. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The more you have of it, the better you will feel. Not only that, nuts, specifically, are a fantastic source of protein.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to thanksgiving turkey recipe. To make thanksgiving turkey you only need 14 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Thanksgiving Turkey:
  1. You need butterball turkey
  2. Use Kosher salt (brine)
  3. Use melted butter
  4. Get large onions (peeled & quartered)
  5. Use carrots (peeled and 1 inch diced)
  6. Use celery (1 inch chop)
  7. Get fresh thyme
  8. Use Bay leaf
  9. You need dry white wine
  10. Provide lemon
  11. You need garlic
  12. Take garlic powder
  13. Take freshly ground black pepper
  14. Take salt
Instructions to make Thanksgiving Turkey:
  1. Remove neck and giblets from inside of turkey. Rub the turkey inside and out with Kosher salt.
  2. Place turkey in a large stock pot and cover with COLD water. Place covered stock pot in the refrigerator and allow the turkey to soak in the brine mixture minimum 12 hours, preferably overnight
  3. Preheat oven to 350 degrees. Remove turkey from brine and place into a clean sink. THOROUGHLY rinse turkey inside and out. Discard the brine mixture.
  4. Brush the turkey inside and out with 1 cup of the melted butter. Add salt, pepper and garlic powder on top and bottom of turkey.
  5. Place BREAST side DOWN on the roasting rack in a shallow roasting pan. Make sure it’s on a rack so it’s elevated. Breast side down will allow the dark meat juices to drip down onto the white meat.
  6. Stuff the cavity with the quartered onion, 2 of the diced carrots, 2 of the diced stalks of celery, 1 sprig of thyme, 1 quartered lemon, 3-4 cloves of smashed (not diced) garlic and the bay leaf.
  7. Scatter the remaining celery, onions, carrots and thyme around the bottom of the roasting pan. Pour the 1.5 cups of dry white wine into the bottom of the pan.
  8. Roast turkey UNCOVERED for 3 hours with thigh side facing up. Baste turkey with juices on bottom every 30 minutes.
  9. After 3 hours of cooking CAREFULLY turn the turkey on the rack so the BREAST side will now be facing up. Baste turkey with remaining cup of melted butter and continue to cook for another hour or until internal temperature of thighs reach 180 degrees.
  10. Once finished cooking allow turkey to rest 20 minutes before carving. KEEP drippings for a delicious gravy!

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