This Thanksgiving I am super excited to make this amazing recipe for my family. It was extremely simple and surprisingly fun! Cooking a turkey is pretty easy and even easier when you have a Turkey hotline on speed dial! Shady Brook Farms was awesome enough to sponsor this post so I could share my Turkey cooking skills on their turkeys. I worked with them earlier this year on this Sweet Potato & Turkey Chili and fell in love!
We are working with Shady Brook Farms and Honeysuckle White to create a foolproof Thanksgiving this year, complete with a turkey hotline and online chat hosted by a team of turkey-experts, turkey recipes for professionals and first time chefs and an easy Selfie-Ask, giving back to local food banks. Shady Brook Farms and Honeysuckle White Turkey Hotline: 1-800-810-6325
This turkey hotline serves up the most important information on how to expertly select, prepare, cook and carve a turkey for the holidays. Or live chat with turkey experts Monday-Friday from 8:00 a.m. to 5:00 p.m. CT and 6:00 a.m. to noon CT on Thanksgiving by clicking on ‘Contact Us’ at 700reasons.com.
To make Thanksgiving even better, Shady Brook Farms and Honeysuckle White turkeys are raised without growth-promoting antibiotics by independent family farmers, so you can feel good about feeding your family and friends this holiday season.
You will need a few items in order to cook a Turkey properly. The most important pieces are a meat thermometer and a baster.
Remember to take extra care handling raw turkey. It is poultry just like Chicken. Make sure to use different cutting board and utensils. Wash your hands with soap after touching raw turkey before you touch anything else in the kitchen. Use paper towels to clean up.
Easy Thanksgiving Turkey Recipes
Ingredients
1 whole Honeysuckle White Turkey
1/2 cup Butter, Melted
2 cups White Wine
4 cups Chicken Stock
1 cup Butter, Softened
1 cup olive oil
2 tablespoons Fresh Sage, Stem Removed and Chopped
2 tablespoons Fresh Rosemary, Stem Removed and Chopped
1 tablespoon Fresh Thyme, Stem Removed and Chopped
1 whole Lemon, Zested
4 cloves Garlic, Minced
3 teaspoons Sea Salt
2 yards Cheesecloth, made for cooking
Cooking Directions
Preheat oven to 300 degrees.
Lay out a cookie sheet to gather juices when you open the turkey.
Use paper towels and dry turkey well. Once dry, place turkey into roasting pan.
Follow the directions on the turkey and remove the items inside that are not meant to be cooked inside the turkey.
Add 2 cups of chicken stock to the bottom of the roasting pan.
Combine melted butter white wine and stock into a saucepan. Set aside.
Combined softened butter, olive oil, lemon zest,sage, rosemary, thyme, minced garlic and sea salt. Mix until well combined.
Rub 1/2 the softened butter & herb mixture under the skin over the turkey breast and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
Stuff the turkey with the lemon sliced in half and 3 pieces of garlic.
Take cheesecloth and fold large enough to cover top and sides of turkey. Dip cheese cloth into white wine and butter mixture coving the top and sides of the Turkey. Make sure it is not hot when you do this.
Place butter & white wine mixture on low over the stove to warm and use for basting. When the mixture runs low use pan juices.
Place turkey in oven and baste every 20 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey.
Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin.
Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.
Selfless #TurkeySelfie Contest
Want to give back to your local community this holiday season? We’re making it easy. Gather friends and family around the dinner table with a turkey and snap a #TurkeySelfie. Upload the photo to Instagram or Facebook with the hashtag #TurkeySelfie to be entered to win a $500 giving card to donate to a food bank of choice. The contest runs Nov. 1 through 30.
Your Grandma’s & Not-Your-Grandma’s Turkey Recipes
Both first-time and seasoned holiday hosts can mix up the traditional turkey with Shady Brook Farms and Honeysuckle White’s sweet and savory Pomegranate Maple-Glazed Turkey recipe. Ready for leftovers? Turn leftover turkey into flavorful, on-trend meals – like the Sriracha Honey Lime Turkey Salad Tartine. Each of these – and hundreds more – are available at 700reasons.com.
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Easy Thanksgiving Turkey Recipes
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Easy Thanksgiving Turkey Recipes
Ingredients
- 1 whole Honeysuckle White Turkey
- 1/2 cup Butter Melted
- 2 cups White Wine
- 4 cups Chicken Stock
- 1 cup Butter Softened
- 1 cup olive oil
- 2 tablespoons Fresh Sage Stem Removed and Chopped
- 2 tablespoons Fresh Rosemary Stem Removed and Chopped
- 1 tablespoon Fresh Thyme Stem Removed and Chopped
- 1 whole Lemon Zested
- 4 cloves Garlic Minced
- 3 teaspoons Sea Salt
- 2 yards Cheesecloth made for cooking
Instructions
- Preheat oven to 300 degrees.
- Lay out a cookie sheet to gather juices when you open the turkey.
- Use paper towels and dry turkey well. Once dry, place turkey into roasting pan.
- Follow the directions on the turkey and remove the items inside that are not meant to be cooked inside the turkey.
- Add 2 cups of chicken stock to the bottom of the roasting pan.
- Combine melted butter white wine and stock into a saucepan. Set aside.
- Combined softened butter, olive oil, lemon zest,sage, rosemary, thyme, minced garlic and sea salt. Mix until well combined.
- Rub 1/2 the softened butter & herb mixture under the skin over the turkey breast and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
- Stuff the turkey with the lemon sliced in half and 3 pieces of garlic.
- Take cheesecloth and fold large enough to cover top and sides of turkey. Dip cheese cloth into white wine and butter mixture coving the top and sides of the Turkey. Make sure it is not hot when you do this.
- Place butter & white wine mixture on low over the stove to warm and use for basting. When the mixture runs low use pan juices.
- Place turkey in oven and baste every 20 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey.
- Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin.
- Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.
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