Holiday Turkey

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No one should suffer through a dry, tasteless turkey. Let me show you how to never do that again. Follow along and you will have a holiday turkey to remember.

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Everything you need to know about turkey

The first thing to do is brine. Brining works via osmosis to remove liquid then put it back with your chosen flavoring. Do this 24 hours before prep.

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Gather Ingredients

Stuff the Cavity

I use the celery bottom, celery leaves, onion tops and onion skins. If I have carrot peels, I use those too. It adds flavor.

Inject with broth

Mix broth, white wine, and butter and inject deep into the muscl es. Make several jabs in the breast, thighs, and legs. Don't forget the wings! Broth Recipe

Prepare a rub

I use olive oil, kosher salt, freshly ground black pepper, and herbs de Provence. Rub it all over the bird and nooks and cranies.

Secure the legs

Use butcher's twine to secure the legs. Wrap it around the wings, bring it to the front, tie the legs together and tie it off.

Roast until done

Use an instant-read thermometer to make sure the turkey has reached 165°F / 73°C and let it rest, loosely covered for 20 minutes before carving.

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