Today we are talking about the pièce de résistance of the Thanksgiving dinner. The turkey!
Part of what makes this dish amazing is the brining before hand. It makes the turkey extra juicy and flavorful throughout the turkey. Make sure that the turkey is completely thawed before you cook it to ensure even browning and safe temperatures while cooking.
When I was growing up our Thanksgiving almost always consisted of us going to my grandparents house and having a big formal meal with the nicest dishes. They would have one massive table set up in the dining room and then several smaller tables for the kids in the nearby family room. We would sit down and all eat together as one big family with all the cousins and uncles and aunts that were able to make it. My grandparents always smoked a turkey in a charcoal briquette BBQ and the kitchen would be filled with people cooking, cleaning, talking, sneaking food, etc.
My husband and I have smoked turkeys on our gas grill and it was delicious, but we recently got a barbeque with a rotisserie so we had to give it a shot! It was amazing! Such beautiful browning, incredible flavor, and crispy skin.
I mean, just look at that browning! It’s amazing! And the turkey itself was juicy and delightful! What an amazing dish!
- 7-10 lb turkey
- 1/2 cup kosher salt
- sliced apple
- 4-6 fresh thyme sprigs
- 2 Tbl oil
- 2 Tbl minced garlic
- 4 fresh Thyme sprigs
- 4 fresh Rosemary
- 1/2 onion, chopped fine
- 3 cloves garlic, minced
- 1/2 cup butter, melted
- Rinse turkey really well and pull out giblets and neck bone.
- In a large stock pot add turkey and then add all the ingredients for the brine and enough water to cover the turkey.
- Let sit for several hours, up to overnight.
- Keep refrigerated or keep ice in with the turkey.
- When done brining, pull out turkey and discard liquid.
- Combine all the ingredients for the butter.
- Rub the butter all over the turkey focusing between the meat and skin.
- Put the turkey on the rotisserie spit and secure legs and wings with kitchen twine.
- Set heat at 325° F and cook for 1 3/4 - 2 1/2 hours.
- Check the temperature of the turkey regularly. It should be 165°F in the breast or 180°F in the thigh.
- Let turkey rest for 15-20 minutes before carving.
- The fresh herbs can be swapped for any other fresh herbs. Adapt this to your liking!