Friendsgiving Turkey 101

  • Friendsgiving is becoming more and more popular. With so many people living away from families this new “potluck” night is growing in popularity. We moved to Georgia from Canada 8 years ago so we get together with other transplant friends for a special night. Thanksgiving has become one of my favorite holidays to celebrate living here in the US. It brings people from all cultures and religions together. Being thankful for all your blessings in life and celebrating them with food is a win win for me. The start of cold weather and comfort foods makes for a perfect spread of delicious dishes. Your show stopper should be your turkey. The past Thanksgivings we’ve served a Turducken, deep fried turkey and even a smoked turkey on the Big Green Egg. But I keep going back to my favorite roasted turkey. The main ingredients are butter and wine. Lots of it! I don’t brine my turkey, I know a lot people swear by this technique but honestly I don’t have the time. I barely have enough time to defrost a 20 lbs bird! Honestly, this recipe makes your turkey so juicy and moist you don’t need to brine it. Here is what you will need. 
  • Turkey 1 lb per person 
  • 3 yellow onions cut in 1/2
  • 3 large carrots cut in 1/2
  • 3 stalks of celery cut in 1/2
  • 4 cloves of peeled garlic
  • Fresh thyme
  • Fresh sage
  • Salt
  • Pepper
  • 4 sticks of unsalted butter
  • 1 bottle of Sauvignon blanc wine 
  • Cotton cheesecloth 

Rest your turkey until it reaches room temperature (2 hours approximately). Pat dry and start stuffing your cavity with half of the veggies, salt, pepper garlic and fresh herbs. Place the rest of the veggies under the roasting rack. Take one stick of soft butter and coat the turkey all over. Salt and pepper the bird. Melt the remaining butter on the stove and turn heat off. Add the WHOLE bottle of wine. Dip your cheesecloth in the mixture and drop it over the entire bird. Make sure you fold the cloth into four layers. Now your turkey should look like a mummy :). Preheat your oven to 450F and insert your thermometer.  Have a sip of wine. You need a break. Cook the turkey for 30 minutes at this temperature then lower the temperature to 350 F for the remaining of cooking time. Baste your turkey with the wine and butter sauce every 45 minutes. You can alternate with pan drippings if you wish just add a cup of water to the roasting pan since it can dry out. Cook the turkey until you reach an internal temperature of 175F in the deepest part ( behind the leg but in front of the breast). Around 170F take off the cheesecloth and cover legs and wings with foil. Once it’s cooked take out and remove the turkey from the pan so you can make the gravy. Let your turkey rest for at least 45 minutes before serving. Try this recipe next time you want to roast a turkey and let me know what you think. Happy Thanksgiving everyone!

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