This turkey I make every Thanksgiving is the recipe I learned from my mother. The secret is to marinate the bird for two days in a generous amount of brandy.
542 per serving
- 2 cup Brandy
- 2 tablespoons Salt
- 1 Large turkey
- 1 Recipe for stuffing - your holiday favorite
- 8 tablespoons Butter, softened
- 1 cup Chicken stock
Two Days Before Thanksgiving
Pour about a cup of brandy in the cavity and swish it around for around, inside the turkey for about 10 minutes. Pour another cup of brandy over the top of the turkey and give it a good brandy bath for 10 minutes as well.
Before Letting The Turkey Rest In The Fridge Until Thanksgiving Morning
Generously salt the entire turkey, using more than 2 tablespoons of salt if necessary. Cover and refrigerate until Thanksgiving morning.
Early Thanksgiving Morning
Stuff the turkey with whatever kind of stuffing you choose. The the legs together and tuck the wings underneath. Rub the turkey with the softened butter.
Time To Cook
The turkey is then put in a preheated 350 degree oven, still uncovered, where it develops a beautiful color.
After 45 Minutes
Baste the turkey with the juices from the pan, making sure to get into every nook and cranny. Cover the bird with aluminum foil and let it cook. The general cooking time is 20 minutes per pound.
Halfway Through Cooking
Pour a cup of chicken stock into the bottom of the roasting pan. This will help create the base for your turkey gravy. Recover the bird and continue cooking.
Almost Dinner Time
When the turkey is done, remove it from the oven and let it sit for 30 minutes, still covered, so the juices have a chance to redistribute. Move the turkey to a cutting board and remove the stuffing. Make your gravy from the goodness left in the bottom of the pan, carve the bird and enjoy!