Norman Rockwell Thanksgiving Turkey | Recipeish | Gustus Vitae
Yield: 1 Whole, perfectly roasted turkey.
Time Estimate: 4 Hours, including 3 1/2 hours unattended.
Storage Notes: Best if enjoyed the same day, will keep covered and refrigerated for up to 3 days.
The secret to Norman Rockwell TDay turkey is taking your time with the cooking, using a large covered ceramic roaster, a good sized plump bird, and generously seasoning inside and out. For a perfectly cooked turkey, with crispy skin yet oh-so-juicy meat, try this straightforward this Thanksgiving.
- 1 Whole turkey (around 14-18 Lbs)
- 2 Sticks unsalted butter
- 3 Tbs New Zealand Lamb & Game Rub
- 3 Tbs Perfect Poultry Seasoning
- 1 Cup low/no sodium chicken stock
- 2 Large white onions (or stuffing, as preferred)
- Cooking twine
- Special equipment required: large ceramic roaster
- Preheat oven to 325F, after thawing frozen turkey in the fridge for 4 days.
- Remove internal bits (neck, giblets bag) and any excess skin or fat, reserving for rendering or stock, as desired.
- Rub inside of turkey with 1 Tbs each of New Zealand Lamb & Game Rub and Perfect Poultry Seasoning.
- In a medium microwave safe bowl, add both sticks of rough chopped butter and 2 Tbs each of Perfect Poultry Seasoning and New Zealand Lamb & Game Rub. Microwave for in 2 bursts of 30 seconds to render, whisk, and reserve.
- Peel onions, leaving whole, and stuff into the cavity of the turkey, or use stuffing, as preferred.
- Use about 3' of cooking twine to secure wings and drumsticks, wrapping tightly to keep wings close to the bird and closing drumsticks over the cavity.
- Briefly reheat butter and seasoning mixture for 15 seconds.
- Place turkey in a large ceramic roaster, like this handsome one from Emile Henry.
- Whisk butter and seasoning mixture again, and using a cooking brush, paint turkey all over. Scrape any leftover seasoning onto the top of the bird.
- Pour stock into the base of the roaster, and cover.
- Cook for approximately 3 1/2 hours, or until the internal temperature has reached 160F.
- Remove top of the roaster, baste with drippings, and roast for a further 5 minutes, or until the top of the bird is well browned and the internal temperature has reached 165F.
- Remove from the oven, immediately and carefully transferring to a cutting board and tenting with foil.
- Reserve drippings and fond for gravy, and allow the bird to rest while preparing.
- Carve your bird and present along with all other dishes, give thanks, and devour.
If you'd like to check out this handsome roaster, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.