This Thanksgiving was the very first time that we have ever made a Turkey. Usually my dad does. It was quite interesting. We got the turkey all brined and prepped and in the oven with the perfect amount of time to cook from 10-1:30ish so the turkey could rest and it would be perfect timing to eat around 2pm. We had it all planned out perfectly! Well, we have a convection setting on our oven and so we thought we would give it a try. Our oven must be super amazing because it finished almost 2 hours early!!!!!!!!! We weren’t sure what to do, so we switch our oven back to regular and turned the temperature way down and let it keep warm. It turned out amazing!!!
So here is the recipe that we used! It was delicious and if you eat turkey for Christmas, try it out!
1 cup Salt
1 cup Brown Sugar
2 Oranges, quartered
2 Lemons, quartered
6 Sprigs Thyme, OR several dashes of Dried Thyme
4 Springs of Rosemary, OR several dashes of Dried Rosemary
4 tbsp unsalted Butter at room temperature
1 large Yellow Onion, cut unto 8ths
1 large Orange, cut into 8ths
1 stalk Celery, cut into 1-inch pieces
1 large Carrott, cut into 1-inch pieces
2 fresh Bay Leaves
2 springs of Thyme OR several dashes of Dried Thyme
Soak the turkey in the brine for as many hours as the turkey weighs.
Make sure the turkey is completely covered.
Remove the turkey from the brine and rinse well under cold running water.
Pat dry with paper towels inside and out.
Place breast side up in a large heavy roasting pan and rub all sides with butter.
Season lightly inside and out with salt and pepper.
Stuff the turkey with onion, orange, celery, carrot, bay leaves, and thyme.
Loosely tie the drumsticks together with kitchen string (*opt).
I am not sure how to explain the cooking times since not everyone has a convection setting on their oven. So… Head over to Butterball.com and look up what cooking time you would need for the weight of your turkey.