TINY Kitchen Turkey Day
Happy Thanksgiving, Eve my friends! I know most of you are either already in the kitchen prepping to host tomorrow or are beginning to prep the side / dessert / app you're taking to dinner. If you're finding yourself staring down the dark end of the turkey, heart beating, not sure what to do next - I've got a simple and easy turkey recipe for you. This was our Thanksgiving bird last year, and it was a major "W" for the home team.
If you're looking for more inspo, you can pair this with our favorite Parmesan and Garlic Cauliflower, and either one of these two Brussels Sprouts recipes (or both, no judgement), or even this dreamy Bacon Mac & Cheese.
Wishing you and yours a delicious Thanksgiving holiday!
xoxo
Tessa
INGREDIENTS
1 delicious turkey, rinsed, patted dry inside and out
3 lemons, quartered
2 large sweet onions, sliced
4 cloves of garlic, chopped
1 bunch fresh rosemary
1 bunch fresh thyme
4 cups chicken broth
2 tbs olive oil
4 tsp garlic salt
3 tsp freshly ground black pepper
2 tsp dried thyme
2 tsp dried rosemary
1 tsp dried sage
2 tsp onion powder
optional: 2 bottles hard cider
DIRECTIONS
Preheat oven to 325-degrees
Mix all dry spices together in a bowl
Pour chicken broth into your roasting pan before adding rack (optional: add some hard cider to broth)
Place half of your onion, a little garlic, and some fresh herb sprigs into the broth mix before adding roasting rack
Place turkey on rack, and rub skin with olive oil
Generously rub the inside of the cavity with dry spice mixture
Load up the cavity with your lemons, onion, garlic, and fresh herbs - make sure it's packed!
Gently tie the legs together
Next, rub down the skin, and underneath the skin, with rest of spices
Place in oven, set your timer to two-and-a-half-hours and relax
At 2.5 hours, check the temperature -- your ideal turkey temp is 170 degrees. If it's ready, great!
If not, check the temp in increments of 15 minutes as to not over-cook
Once ready, remove from oven and place bird on a giant platter, tenting with foil. DO NOT SKIP THIS STEP.
Let your bird rest for 35-40 minutes (don't worry, it will not get cold during this time)
Carve and serve
