BEST THANKSGIVING TURKEY

If you or someone you know is making a turkey this year, make sure to send them this recipe from @poppy_cooks. I’ve tried a lot of turkey brining methods, and this recipe has completely elevated my Thanksgiving turkey game. If you’re looking for a juicy, moist, delicious turkey with crispy skin, this is the way to do it!

1. Defrost the Bird

Defrost your turkey in the refrigerator roughly 3-4 days before cooking. Typically it takes 24 hours per 5 pounds to defrost.

2. Dry Brine

24-48 hours before cooking, mix your dry brine spices together. Remove the giblets and gently separate the skin from the turkey. Then rub your dry brine all over the inside of the skin. Make sure to also get the legs. You can also sprinkle some inside your turkey. Loosely cover and pop back in the fridge.

3. Pre-cooking

On cooking day, preheat your oven to 450°. While the oven is heating, mix your compound butter ingredients together and spread under the skin like you did the dry brine. Stuff your turkey with fruit and herbs, truss, and pat dry.

4. Cooking

Cook uncovered for 35-45 minutes to brown the skin. Keep an eye on your turkey so it doesn’t burn. Once browned, reduce heat to 350°, cover with aluminum foil, and return to the oven. When the internal temperature reaches 165°, your bird is done!

5. Serve

Let rest for at least 30 minutes, carve, and enjoy!