It’s Thanksgiving here and that means turkey! 3 out of the 4 of us in my house are pretty excited about that. My oldest son will be having hot dogs. This is the way I have been making turkey for a few years now and it never disappoints.
Firstly, obviously thaw your turkey. (Don’t get me wrong there have been times I haven’t thawed my turkey fully, it did not go well).
The night before I take out a stick of butter to make sure it is fully softened. Then I mix this with black pepper, a little salt (I use salted butter, so if you use unsalted butter, use more salt), onion powder, thyme, orange zest and the juice of about half an orange (my orange was really big and juicy, so I only used 1/4). Mix this all together or you know, do your best, it’s not so easy getting the butter and orange juice to mix together, but keep going, it will mostly mix together.
Preheat your oven to 325 degrees F. Get out your roasting pan, chop up an onion, a couple carrots and a few stalks of celery (you won’t be eating these, they’re just to flavour the broth). Pour in 1 litre (4 cups) of chicken stock or vegetable stock, your choice.
Now get your bird ready. Rinse your bird off really well and remove the neck and giblets (if you want to keep them for the gravy, put them in the pan with the veggies.). Pat the bird dry with paper towels, and then if you have an amazing husband that does this for you because you think it’s gross, have him carefully push his hands under the skin to make pockets for the butter to go in. Use about 1/3 of the butter on each side of the turkey under the skin, use the remaining 1/3 of the butter mixture over top of the skin of the bird, make sure you get it everywhere. Then, and this is my mom’s touch and something that we find gives the gravy a bit of spice, sprinkle Montreal steak spice all over the bird.
Orange Thyme Turkey
1 stick (1/2 cup butter)
1 tsp. Ground black pepper
1/2 to 1 tsp. Salt
3/4 tsp. Ground thyme
1 tsp. Onion powder
Zest of an orange
Juice of 1/4 to 1/2 an orange, depending on the size of your orange
Montreal steak spice
1 yellow onion
3 celery sticks
1 litre (4 cups) chicken stock or vegetable stock
Turkey (any size you want)
- Thaw turkey in fridge (allow 24 hours for every 4 lbs.)
- Allow butter to come to room temperature. Mix into the butter the salt, pepper, onion powder, thyme, orange zest and orange juice.
- Preheat oven to 325 degrees F.
- Rinse turkey and remove the giblets and neck. Pat dry.
- Roughly chop an onion, carrots and celery, place in bottom of roasting rack. Pour in 4 cups chicken stock or water.
- Place turkey either directly on top of the vegetables or in a rack on top of the vegetables.
- Carefully push your hand under the skin of the turkey to make pockets, making sure you do not tear the skin. Place 1/3 of the butter mixture under the skin on either side of the turkey. Rub the remaining 1/3 of the butter mixture over the entire outside of the turkey.
- Liberally sprinkle the Montreal steak spice over top of the turkey.
- Place into the oven, uncovered and cook according to weight of the bird. (18 to 20 minutes per lbs.). If the turkey starts to get too brown, tent it with foil.
- Remove from the oven and allow to rest for 30 minutes before carving.
- Strain the liquid, removing the vegetables (they’ve done all they can) and use this to make your gravy (yes I use a gravy mix, or you can use whatever method you wish to make your gravy).