Thanksgiving Turkey with Holiday Rub

Name: Thanksgiving Turkey with Holiday Rub
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 14
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 14 servings Turkey or chicken stock; 2 teaspoons dried rosemary; 1 teaspoon dried sage; 2 teaspoons dried thyme; 3 Tbsps all-purpose flour; 2 garlic cloves, thinly sliced; 1 teaspoons garlic powder; 2 teaspoons kosher salt; 14 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lemon juice; 2 Tbsps olive oil; 14 servings Salt and freshly ground black pepper; 2 shallots, finely chopped; 118 milliliters sour cream; 6 kilograms turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved

Thanksgiving Turkey with Holiday Rub might be just the main course you are searching for. This recipe serves 14. One portion of this dish contains approximately 76g of protein, 25g of fat, and a total of 585 calories. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes around 3 hours and 45 minutes. If you have salt and pepper, garlic powder, flour, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

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Oven

Mix all of the dry rub ingredients in a small bowl.

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Dry Seasoning Rub

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Bowl

Put the turkey on a rack in a roasting pan.

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Whole Turkey

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Roasting Pan

Generously season the turkey cavity with salt and pepper, to taste.

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Salt And Pepper

Whole Turkey

Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.

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Olive Oil

Dry Seasoning Rub

Whole Turkey

Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.

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Whole Turkey

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Kitchen Thermometer

Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.

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Whole Turkey

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Aluminum Foil

Frying Pan

Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.

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Gravy

Stock

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Measuring Cup

Roasting Pan

Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat.

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Sauce Pan

Add the garlic, and shallots, and saute for 2 minutes.

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Shallot

Garlic

Add the flour and whisk until golden, about 4 minutes.

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All Purpose Flour

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Whisk

Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes.

Ingredients you will need

Gravy

Stock

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Whisk

Frying Pan

Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste.

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Salt And Pepper

Lemon Juice