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Recipe: Thanksgiving Turkey


Turkey Day is just weeks away now and we're going to give you the best recipes of the season! Stay turned: every Sunday we will post a recipe for our favorite Thanksgiving side dishes...


Did you know? At Gaiss', we've partnered with a Lancaster, PA turkey farm selling all natural, fresh turkeys! Sensenig Farms uses all vegetable feed without any animal products (ever!), and the turkeys are not given antibiotics or hormones. The turkeys are pasture raised until just before Thanksgiving and they are never frozen!


We've dropped the price! Our original ad had out turkeys at $3.99/lb, but to save our loyal customers even more money, this year our fresh-never-frozen Thanksgiving turkeys will be $3.89/lb. Pre-order yours here with a $20 deposit: bit.ly/gaissturkey


To cook your turkey the best save, save this link!


SLOW ROASTED THANKSGIVING TURKEY

  • 8-18 lb Turkey (see note for larger turkeys)

  • 2-3 Sticks of Butter (1-2 for smaller turkeys, 2-3 for larger)

  • Salt & Pepper

  • Poultry Seasoning (Store bought or DIY recipe below)

  • 4-8 Cups of Turkey Stock

  • Roasting Pan with Rack


For crispy skin, you will want to start the prep for your turkey 24 hours before cooking. Take your turkey out of the wrapping, remove the bag of giblets, and thoroughly pat it dry inside and out. Line a baking sheet with paper towels or a kitchen towel then put the turkey on top. You will leave the turkey in the fridge, uncovered, for 24 hours. If you are uncomfortable leaving the turkey uncovered, you may cover it with paper towels, a kitchen towel, or plastic wrap.


A few hours before you need to start cooking the turkey, let 1-2 sticks of butter come to room temperature. For a larger bird, use 2-3 sticks. Once room temperature, combine the butter with poultry seasoning, salt, and pepper.


One hour before cooking, remove the turkey from the fridge. Pat the turkey down once more to ensure it is fully dry. Lift the skin and gently separate it from the body of the bird and pat the body down, too. Stuff the cavity of the bird with fruits and vegetables of your choice. We like to put a half an apple, half an orange, a quarter of an onion, and some cloves of garlic. Try to stuff closer to the neck cavity to prevent a longer cook time.


Let the turkey come to room temperature. During this time, take the butter mixture and spread it under the skin of the bird and on top of the skin. Fully cover the bird with the butter.


Preheat your oven to 350*.


Place the turkey on the rack of the roasting pan and add 4-8 cups of turkey stock to the bottom. When the turkey is ready, put it in the oven for 45 minutes. For turkeys 8-15 lbs, after 45 minutes drop the temp to 250 and slow cook for 20-25 minutes per pound until the temp is 165 in the thickest part of the breast. For turkeys over 15 lbs, slow cooking is not advised. Cook your turkey at 350* for 13-15 minutes per pound.


Let the turkey rest 30-60 minutes before carving to ensure the turkey is moist and easy to cut.


POULTRY SEASONING

  • 2 tsp Dried Sage

  • 1 1/2 tsp Dried Thyme

  • 1 tsp Dried Marjoram

  • 3/4 tsp Dried Rosemary

  • 1/2 tsp Ground Nutmeg

  • 1/2 tsp Ground Black Pepper

Combine all ingredients together in a food processor or ground with a mortar and pestle. Store in an airtight container and use within 3-6 months.


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CUSTOMER APPRECIATION 2/26

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