Thanksgiving Turkey - Master Cookbook Recipe # 544
This is the ultimate center-piece for your holiday table. By slow-roasting the bird breast-side down with fresh aromatics and a unique addition of pork belly, you ensure the meat stays incredibly juicy and flavorful. A final sear at high heat gives you that perfect, golden-brown crispy skin everyone loves.
This is recipe #544 in Tammy’s Master Cookbook.
Ingredients
- 1 whole turkey, thawed
- 2 lemons
- Fresh rosemary & thyme
- 5 cloves fresh garlic
- 1 large onion
- 1 bunch green onions
- 1/2 cup salted butter
- Salt & pepper (to taste)
- Poultry seasoning (McCormick recommended)
- Pork belly (optional, for basting)
- 1 cup apple juice
- 1/2 cup water
Instructions
- Prepare the Bird: Remove the neck and giblets. Rinse the turkey and pat it thoroughly dry with paper towels.
- Aromatics: Rub the interior cavity with lemon halves. Stuff the cavity with the fresh herbs, garlic, onion, and green onions.
- Season: Rub the outside of the bird generously with butter, salt, pepper, and poultry seasoning.
- Initial Roast: Place the turkey on a roasting rack breast-side down. If using pork belly, place it on top of the bird. Pour apple juice and water into the bottom of the roasting pan.
- Slow Roast: Cover the pan tightly with foil. Bake at 325°F according to a roasting chart for your turkey's weight. Use a thermometer inserted into the thickest part of the breast; roast until it reaches 170°F.
- Brown the Skin: Remove from the oven. Carefully poke holes in the foil to release steam, then remove the foil. Carefully rotate the bird so it is breast-side up (get help if needed!). Move the pork belly to the top of the breast.
- Final Crisp: Increase oven temp to 400°F. Return the turkey to the oven and bake until it is beautifully golden brown.
- Rest & Serve: Let the turkey stand for 20 minutes before carving. Baste the sliced meat with the pan juices for extra flavor.
Notes
Tammy's Tips
Starting the turkey breast-side down is my favorite secret for keeping the white meat from drying out while the dark meat finishes. The apple juice in the pan provides a wonderful hint of sweetness to the steam and makes for a delicious base for your gravy. Make sure you don't skip the resting period,it’s crucial for keeping those juices inside the meat where they belong!