Tag Archives: thankgiving

Easy Trader Joe’s Thanksgiving Turkey Recipe

21 Nov

For all those procrastinators out there, who have not thought about Thanksgiving Dinner, do not despair. There is still time to prepare a succulent turkey, just follow this Trader Joes recipe, and you will impress your guests.

It is simple, and easy. It is the recipe I follow every year, and I was never disappointed. The Turkey gets crunchy on the outside and juicy and soft inside. They recommend you use a brined turkey, but in case you don’t want to brine it for tomorrow, or could not find one already brined, don’t worry, just add a little bit more salt to the Herb Butter.

Pre-Prep

  1. Remove the neck and giblets from inside the bird
  2. Rinse the bird inside and out with cold water and pat dry with a paper towel
  3. Let the bird come to room temperature (about an hour)
  4. Pre-heat oven to 400 F

Herb Butter

  1. Rinse one package of each:  Thyme, Rosemary and Sage
  2. Let herbs dry on paper towel
  3. Place 2 sticks unsalted butter at room temperature in a food processor with the herbs, and salt and pepper to taste, or if you are feeling like it, chop herbs by hand, and mix all together

The bird

  1. Transfer the bird to a roasting pan with a rack
  2. Loosen the bird’s skin with your hands and rub the Herb Butter all over it, under the skin and inside the cavities
  3. Stuff the cavity with 3 lemons cut in half, and 3 peeled and halved sweet onions
  4. Truss the bird if you like, keeping the legs together

Roasting

  1. Place the bird in the oven for about 30 minutes
  2. Turn the oven down to 325F and let it roast for about 2 hours. Carefully open the oven, take the pan out and baste the bird.
  3. Make a little tent with aluminum foil and place the bird back in the oven
  4. Keep checking the bird. When the temperature reaches 165F in the thickest part of the bird (thigh meat). Remember that cooking times vary depending oh the bird’s weight. I used here a 13 lbs bird.
  5. Let bird rest covered in foil for about 30 minutes. Carve and serve.
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