Thanksgiving is a season to reflect on our blessings, give back to our community, and celebrate over a meal of comfort food. But if we’re being honest, it’s also about the turkey. The turkey is the centerpiece of your feast, the star of the show, the pièce de résistance. So, whether you bake it, fry it, or smoke it, it has to be perfect.
Herb Rubbed Oven Baked Turkey
Ingredients
1 17-pound whole fresh turkey, rinsed well and patted dry
1 ¼ stick unsalted butter, slightly softened
2 tbsp. sage, finely chopped, plus two sprigs
2 tbsp. rosemary, finely chopped, plus four sprigs
3 tbsp. thyme, finely chopped, plus six sprigs
3 apples, quartered
3 potatoes, quartered
2 onions, quartered
2 oranges, quartered
Salt and pepper to taste
Directions
Remove the turkey from the refrigerator one hour before roasting. Preheat the oven to 450 degrees. Combine one stick of the butter, sage, rosemary, and thyme in a food processor and pulse until smooth. Season with salt and pepper. Season the cavity of the turkey with salt and pepper. Fill it with half of the apples, potatoes, onion, and orange. Liberally rub the entire turkey with the herb butter and season the skin with large flake sea salt. Place the remaining vegetables, fruit, and herb sprigs into the bottom of a large roasting pan. Place the turkey on top and roast in the oven for approximately 45 minutes or until the skin becomes golden brown. Reduce the heat to 350 degrees and continue roasting, rubbing the skin with the additional butter throughout the process for an additional 2 to 2 ¼ hours or until an instant read thermometer reaches 160 degrees. Remove from the oven, tent with foil, and let rest for 20 minutes before carving.
Deep Fried Turkey
Ingredients
1 10-pound turkey
1 tbsp. salt
1 tbsp. pepper
1 tsp. garlic powder
2 tbsp. poultry rub (sage, parsley, rosemary, and thyme)
3-5 gallons of peanut oil
Directions
Wash the bird inside and out and pat dry. Rub the turkey with the seasoning and dry rub. Allow the bird to sit until it reaches room temperature. Heat the peanut oil in a turkey fryer or a very large stockpot to 350 degrees. Carefully lower the turkey into the hot oil, making sure it is completely submerged. Fry the turkey for three minutes per pound, plus five minutes per bird. Remove the turkey from the oil and drain on paper towels. Pro Tip: use an outdoor burner. Remember, having too much oil can cause a fire. The pot should be no more than ¾ full or the oil will overflow. Always have a fire extinguisher on hand.
Smoked Turkey
Ingredients
1 15-17 pound turkey, rinsed and patted dry
Canola oil, for brushing
Kosher salt
Pepper
1 cup chicken stock
2 tbsp. honey
2 tbsp. apple cider vinegar
Directions
Remove turkey from the refrigerator and let rest for one hour. Meanwhile prepare a charcoal grill or smoker for indirect heat at 275 degrees. Sprinkle wood chips (preferably hickory or apple wood) that have been soaked in cold water for at least four hours and allow them to char before cooking. Place the turkey in a roasting pan fitted with a rack. Brush the entire bird with the oil and season liberally with salt and pepper. Simultaneously mix together the chicken stock, honey, and vinegar. Baste the turkey every 45 minutes until the internal temperature of the thigh registers 165 degrees, for 3 ½ to 4 ½ hours, depending on the size of the bird. Remove the turkey from the grill and let rest for up to 20 minutes before carving.