Turkey for the Holidays
Easy-to-make fall-off-the-bone classic
INGREDIENTS
22-24 pound turkey
1 stick of butter
2 minced garlic cloves
dried oregano
paprika
black pepper
salt
METHOD
Please follow this timeline for best results.
11am the day before the meal: Take the frozen Turkey and let it thaw on the counter the day before you will be cooking it
8pm (approx.): the Turkey should be at room temperature
Open the package and take all the packages from the inside
Check to see if there is some unmelted ice inside - if there is some - insert some warm water to wash and melt all of it.
Set the turkey in a deep disposable foil roasting pan which you will be using to bake it - breast side up
*Pat dry inside and outside with paper towel (very important)
Take 1 stick of butter and leave it to melt to room temperature
Add the 2 minced cloves of garlic, Salt (to taste), Pepper (to taste), Dried Oregano (1 teaspoon) and Paprika (1/2 teaspoon)
Using your hands take the butter mixture and spread it between the turkey skin and meat wherever possible: over the breast, thighs and anywhere you can reach inside (this gets a little messy on the hands)
Then take the bacon strips and cover the breast securing them with toothpicks (so they doesn't fall off while baking )
Wrap bacon around the thighs and secure the same way
Cover the turkey and the roasting pan with aluminum foil and make it air tight by folding the edges to seal to the roasting pan
Let it rest overnight while marinating in the butter (you can leave in the cold oven)
Baking time is 4.5 hours for a 22 pound turkey
7 hours before the turkey is to be carved -
Switch on the oven to 350 degrees and bake with the foil for 3.5 hours (an oven can take up to 30 minutes to reach maximum temperature of 350 degrees)
After 3.5 hours, remove the foil and bake the turkey exposed (though keep the foil handy as you will need it later)
There will be a lot of liquid collecting in the pan
Using a deep spoon - take some of the liquid and ladle it all over the turkey at least 2 times during that last hour of cooking.
One hour later put the foil back on the turkey, switch the oven off and take the turkey out to cool just enough so you can pour the liquid out for the gravy.
When you are sure that your oven is almost cool you can store the turkey in it until it is time to be served
Enjoy!
[Click here to watch a 3-minute video for the best carving tutorial]