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While going to the trouble of finding the perfect turkey recipe every year is a ritual, it isn’t exactly time well spent – While I don’t agree that Turkey is Turkey, I believe there are things you can do to make a bird moist and tastier than “cardboard”, it isn’t a Prime Rib!

Here are two websites that I highly recommend

1. Funny – Just put the F’ing Turkey in the oven!
2. More practical – with cooking times and an excellent carving lesson

Based on all of this, and a few tips I picked up at Leowes Ventana Canyon Resort and Keaton’s in Tucson, AZ when I worked there here is my recommendation

Preheat oven: 450° F | 230° C

Cooking Time: varies depending on the size of the turkey

• 9 – 11 Pound: 2.5 hours
• 12 – 14 Pound: 3 hours
• 15 – 17 Pounds: 3.5 hours
• 18 – 20 Pounds: 4 hours
• 21 – 23 Pounds: 4.5 hours
• 24+ Pounds: 5+ hours

Ingredients:

• Defrosted turkey at room temperature
• 2 Lemons
• 1/2 Bulb Garlic – roughly chopped
• 1 Whole Onion – roughly chopped
• Bunch Sage – roughly chopped
• 1 cup Chicken Stock
• 1 cup White Wine
• 1/4 stick Butter
• Tony Chachere’s Original Creole Seasoning

Directions:

1. At any stage prior to cooking, rub turkey with butter and season with creole rub
2. Poke 2 lemons a number of times with a fork or knife and place in the cavity of the turkey
3. Place chopped onion, garlic and sage in the bottom of the roasting pan with wine and stock (Should cover ~1/2″ of the bottom of the pan, if this isn’t enough, add more wine or stock)
4. Add Roasting Rack and Turkey, breast side up
5. Place uncovered in oven for about 30 minutes or until the bird looks to be about the colour of toasted bread
6. Remove Turkey
7. Reduce the oven temperature to 350° F | 175° C
8. Add meat thermometer to thickest part of a thigh
9. Cover the Turkey with aluminium (aluminium) foil
10. Replace Turkey into the oven and cook until thermometer reads 165° F | 74° C
11. Cover and rest for 20-30 minutes before carving
12. You can use the pan juices to enhance your gravy
13. Carve and serve

Bon Appetite!

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