No Baste, No Fail Thanksgiving Turkey

Ingredients:

1 whole turkey, based on 1 pound per person
1/2 c. white wine
1/2 c. Robust EVOO, like Picholine, or Garlic Olive Oil
1/4 c. Gourmet Inspirations No Baste Turkey Rub or Kickin Chicken Rub

Instructions:

Thaw frozen turkey by allowing sufficient time for defrosting. Keep frozen turkey in original wrapper and place on a baking sheet in the fridge. Allow five hours per pound. A 10 pound turkey will take 2 full days to completely defrost. It is crucial that the turkey be completely defrosted to ensure even cooking.

When ready to cook the turkey, begin by prepare rub by whisking white wine with EVOO. Add the Kickin' Chicken and mix until combined.

Preheat oven to 350F.

Remove turkey from the fridge and remove the covering from the turkey. Remove giblets and neck from body cavities. Rinse thoroughly with cold water and pat dry with paper towelling. Place turkey in roasting pan.

Rub entire turkey, including some on the inside, with the rub. Place turkey in pre-heated oven, and cook 15 to 20 minutes per pound. Begin checking for doneness one hour before recommended cooking time. Insert meat thermometer into inner thigh, just above the thigh bone.

Turkey is done when the temperature registers 180F.

Remove turkey from oven. Loosely cover turkey with foil and let stand for 15 minutes. Allowing the turkey to 'rest' allows the juices to redistribute and the meat to relax, making it easier to carve and naturally juicer to eat.

 

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