Although Thanksgiving has always been my most favorite holiday break, this year it was that much more special, humbling and filled with countless emotions for all of us. Amidst this pandemic, as most of us have heartbreakingly experienced, our family has also lost several friends, relatives, near and dear ones across the nation and across different countries. Being together with my immediate family-warm, fed and in a state of health fills my heart with an abundance of gratefulness, appreciation and humility. We give thanks and pray to God, beseech His forgiveness and ask Him to keep us in His protection.
This year, my daughters Sameen, Farheen and I decided to go all traditional as far as our menu for Thanksgiving dinner was concerned. I can count the times I cooked Turkey on one hand. And this was the FIRST time I ever tackled an entire turkey by myself (removed head/neck, organs, thoroughly cleaned the cavity and massaged the bird with lots of freshly squeezed lemon juice). And it was also the very first time I brined a turkey (which took patience but was so worth the final taste!) So this entire process was a bit of a challenge for me. After a lot of research on technique, I created a step-by-step recipe, decided on the manner of preparation, carefully chose the ingredients for the turkey stuffing, selected the spices and herbs for the compound butter and typed up the entire recipe first-ingredients, method, technique and execution. Then I followed the recipe I created. And I can state with confidence, it was a success! The entire family first feasted on presentation and beauty of my Roasted Fennel, Thyme and Herbed Butter Turkey, and then of course savored its delicious, moist and exceptional flavor, taste and texture. Posting this recipe on my blog for all future Thanksgiving family gatherings is an honor. Sharing this recipe with you all brings me great joy!
Roast Turkey with Fennel, Thyme and Herbed Butter (Brined!)
Ingredients
- 10-12 lb turkey *prepped and cleaned thoroughly
- 1 lemon *for cleaning turkey
- 1 bag Brine mix *for Brining turkey (garlic, black peppercorns, Kosher salt, thyme, rosemary, sage, lemon zest)
- 1 bulb fennel *halved, for stuffing
- 1 head garlic *halved, for stuffing
- 2 lemons *halved, for stuffing
- 1 yellow onion *peeled and halved
- 5 cups vegetable stock
- cheesecloth *soaked in reserved/melted compound butter
- kitchen twine
Compound butter
- 3 sticks butter *unsalted, softened at room temperature
- 3 tbsp fresh thyme
- 3 tbsp parsley *dried
- 3 lemons *zested
- 1½ tsp black pepper *freshly cracked
- 3 tsp orange ginger spice mix
- 1½ tsp Kosher salt
Instructions
For Brining Turkey
- Thoroughly clean Turkey (remove all organs + head, clean cavity), rinse with cold water and massage with halved lemons. Pat dry and place Turkey in large container.
- Boil water, add seasoning and make brine mix (per package instructions). Bring brine to room temperature and then let completely cool in fridge. Once chilled, add brine (cooled, seasoned water) to cleaned turkey until turkey is submerged, cover container and place in fridge overnight.
For Compound Butter
- In softened butter, add fresh thyme, dried parsley flakes, orange ginger seasoning, lemon zest and freshly cracked black pepper. Mix with fork to combine butter with all seasonings.
- Divide prepared compound butter in half (place half of the compound butter in a saucepan, to be melted for later use).
- Preheat oven to 450 degrees Fahrenheit.
For Brined Turkey Preparation + Stuffing
- Remove brined turkey from fridge, discard all brine mix, rinse turkey with cold water and pat dry. Place turkey in large roasting pan. Carefully loosen skin with fingers to create space for compound butter. Stuff half of the compound butter mixture underneath loosened skin and evenly spread. Stuff cavity of turkey with peeled + halved yellow onions, lemons and fennel bulb. Tie turkey legs and cavity with a piece of kitchen twin to secure.
- Melt remaining compound butter, soak a cheesecloth in melted butter and completely cover turkey with butter soaked cheesecloth. Pour 5 cups vegetable stock on bottom of roasting pan. Roast turkey for 50 minutes at 450 degrees Fahrenheit (covered with melted butter cheesecloth, as previously placed). Then lower oven temperature to 350 degrees Fahrenheit and continue to roast turkey for an additional 2.5 hours. Baste turkey at least 4-5 times in between roasting process (pour drippings directly over the cheesecloth). Carefully rotate roasting pan as well to ensure even cooking.
- After 2.5 hours, increase oven temperature back to 450 degrees Fahrenheit, carefully baste turkey again and continue to roast for an additional 15-20 minutes. The cheesecloth will turn golden brown, as will the turkey skin underneath!
For Resting Turkey
- Remove roasted turkey from oven, carefully drain/discard most of the remaining liquid and let rest (still covered with the cheesecloth) for at least 25 minutes. Then transfer turkey to a baking sheet, peel off/remove cheesecloth, loosely place an aluminum foil on top of turkey and rest for an additional 15 minutes. Cut/remove kitchen twine.
- Super moist, flavorful and perfectly golden brown Roast Turkey with Fennel, Thyme and Herbed Butter is now ready to carve and serve. Pairs extremely well with my Hyderabadi style Cranberry Tomato Chutney (recipe will also be posted soon). Enjoy! Nosh Farma'aiye.