To gobble up the left overs!
There is an infinite amount of ways to cook a turkey for Thanksgiving. But what is the best way? Lucky for you, we’ve got your Thanksgiving turkey covered. (In gravy of course.) So here are some great tips and tricks for your best Thanksgiving turkey–courtesy of our friends at Weber.
1 14-pound turkey, fresh or thawed
½ cup unsalted butter
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 orange with zest, quartered
salt and pepper
1. Bring the butter to room temperature and mix with the rosemary and thyme.
2. With a pair of poultry shears, remove the wing tips.
Starting at the bottom cavity, use your fingers to separate the turkey’s skin from the breast meat. Work slowly up towards the neck being careful not to split or tear the skin.
3. Once separated, work equal amounts of butter on to both breasts and down towards the thighs. Season the inside of the turkey cavity with salt and pepper. Place the orange quarters inside the cavity and truss the turkey with the butcher twine.
4. Pat the turkey dry with paper towels.
Tip: For crispy skin, leave the turkey uncovered in the refrigerator overnight.
5. Season the outside of the turkey with salt, pepper, and the orange zest. Rub all over with olive oil.