Thanksgiving turned out to be a success, the 2 turkey’s were a hit at the dinner table and we cleaned one of them to the bone. I bought two different Turkey’s one of them Orangic and Brinned- and that one turned out to be our favorite. I found a pretty awesome simple recipe by Jo Cooks and I added my own little favorite ingredients- Black Truffle and Pistachio Oil two different oils one to each Turkey. Black Truffle oil is my favorite cooking ingredient, the smell and the taste of this makes all the difference and only works great on certain dishes. I’m not much of a fan to Cranberry Sauce, but decided to make my own just so I can make a Turkey, Brie and cranberry sauce sandwich left overs recipe I found on Pinterest . :)) This is a simple yet amazing Cranberry sauce recipe with Port wine by Saveur. I”m a huge Malbec, Port and Grenache wine lover . All of the side dishes everyone brought over was excellent and I couldn’t be more thankful that the whole family made this dinner amazing from the mash potato’s and gravy, green bean casserole, sweet potato’s with streusel topping to the cupcakes, apple pie and pumpkin cobbler with pumpkin ice cream.
- 1 fresh turkey (10 to 12 lbs)
- ½ cup butter
- 1 lemon, zested and juiced
- 1 tsp fresh thyme leaves, chopped
- salt and pepper to taste
- 1 bunch of fresh thyme
- 1 onion, quartered
- 10 cloves garlic
- Preheat the oven to 350 F degrees.
- In a small saucepan melt the butter over medium heat. Add the lemon zest and juice and the teaspoon of thyme to the butter and stir. Set aside.
- Wash the turkey and make sure you remove the giblets from inside the turkey cavity. I also usually trim some of the excess fat around the neck of the turkey.
- Place the turkey in a large roasting pan with a roasting rack. Salt and pepper the inside of the turkey cavity. Stuff the turkey with the onion, garlic and thyme.
- Brush the turkey with the butter mixture all over and generously season with salt and pepper.
- Tuck the wing tips under the body of the turkey, this will help stabilize the turkey when carving, plus it makes it easier to carve the breast. Tie the legs together withbutcher twine.
- Cover the turkey with the lid, or if your roasting pan doesn’t have a lid cover with aluminum foil.
- Roast the turkey for an hour, remove lid or aluminum foil. Roast for an additional 2 to 3 hours. Use a meat thermometer to know when the turkey is done. When the thermometer is inserted in the breast it should read 165 F degrees, and 180 F degrees in the thigh.
- Remove the turkey from the roasting pan to a cutting board and cover with aluminum foil. Let it rest for 20 minutes.
- Slice turkey and serve.
For the Cranberry Sauce-