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Norman Rockwell Thanksgiving Turkey | Recipeish | Gustus Vitae

by Frankie Scanlon

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.
Difficulty: Easy.

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. 

Ingredients

  • 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
Directions 
  • 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.
  • 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.
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