For most Americans, the Thanksgiving dinner usually includes seasonal dishes such as stuffed roasted turkey and side dishes such as mashed potatoes, a rich cranberry sauce, and pumpkin pie, among others. This celebratory meal dates back to November 1621, when the Pilgrims and the Native Wampanoag Indians got together at Plymouth for an autumn harvest celebration, now considered America’s first Thanksgiving.
American Thanksgiving Roasted Turkey
Course: MainCuisine: AmericanDifficulty: Medium6
servings30
minutes2
hours30
minutes300
kcal3
days3
hoursFor most Americans, the Thanksgiving dinner usually includes seasonal dishes such as stuffed roasted turkey and side dishes such as mashed potatoes, a rich cranberry sauce, and pumpkin pie, among others. This celebratory meal dates back to November 1621, when the Pilgrims and the Native Wampanoag Indians got together at Plymouth for an autumn harvest celebration, now considered America’s first Thanksgiving.
Ingredients
12 lb Turkey
- Turkey Rub
2 TBS of Seasoning salt
1 TBS garlic powder
1 TBS onion powder
1 TBS of sage
1 tsp of thyme
1 tsp of rosemary
1 tsp of pepper
- For Stuffing
1 large onion
2 large green pepper
- For Roasting
1 tbsp all-purpose flour
1 large onion (chopped)
1 green pepper (chopped)
- For Turkey Gravy
1 tbsp butter
Chicken broth
6 tbsp all-purpose flour
Directions
- Defrost turkey, sit the frozen turkey on the kitchen counter for 3 days to completely defrost. Remove turkey gizzards, heart, liver, and neck from cavity. Remove slime and cut excess fat. Rinse turkey with salt and water.
- Drizzle melted butter on both sides of turkey, rub well. Sprinkle a generous amount of seasoning onto the turkey. Place in refrigerator and marinate for 3 days
- After 3 days, chop up 1 onion and 2 green peppers, and place in the cavity of the turkey.
- PREHEAT OVEN TO 350 DEGREES
- Place 1 tbs of flour in an oven bag. Add chopped green peppers and onions.
- Place turkey in the bag
- Tie a knot at the end of the bag and cut 6 1/2 inch splits on top of the bag
- Place in baking pan and bake until thermometer reads 160 degrees in the thickest part of the turkey for about 2 hours
- Gravy
- Place turkey neck, liver, heart, and gizzards, in a small pot. Add 1 tbsp of butter.
- Add 3 cups of water and 2 cups of chicken broth/slurry (6 tbs of flour)
- Simmer over medium heat until gravy thickens
- Pour over the turkey once done
