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CITRUS HERB ROASTED TURKEY<\/strong> Brine Ingredients: <\/strong><\/p>\n\n\n\n Brine Instructions:<\/strong><\/p>\n\n\n\n Herb Butter Ingredients:<\/strong><\/p>\n\n\n\n Herb Butter Instructions:<\/strong><\/p>\n\n\n\n To Stuff Turkey Cavity:<\/strong><\/p>\n\n\n\n Ingredients for Turkey pan:<\/strong><\/p>\n\n\n\n Turkey Basting Ingredients:<\/strong><\/p>\n\n\n\n Turkey Instructions:<\/strong><\/p>\n\n\n\n Turkey Gravy:<\/strong><\/p>\n\n\n\n Remove 4 cups of liquid from the bottom of the roasting pan and strain it through a mesh strainer. Transfer to a fat separator and pour into saucepan. In a separate pan, make a roux of about 6 T butter to 6 T flour and stir over medium heat until golden brown. Once browned, whisk into liquid mixture and bring to a boil. Add more stock if too thick or more roux if too thin. Season with salt and pepper. <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" This recipe comes straight from our dad, so you know that means it’s a winner. I’ve been making the Thanksgiving Turkey for the last 5 years and this is my favorite method that I keep coming back to. I promise Turkey really isn’t as daunting …<\/a><\/p>\n","protected":false},"author":2,"featured_media":526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,24,315],"tags":[316,9,55,317],"_links":{"self":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts\/517"}],"collection":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/comments?post=517"}],"version-history":[{"count":7,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts\/517\/revisions"}],"predecessor-version":[{"id":536,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/posts\/517\/revisions\/536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/media\/526"}],"wp:attachment":[{"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/media?parent=517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/categories?post=517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/simmerandslice.com\/index.php\/wp-json\/wp\/v2\/tags?post=517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
*24 hours before cooking turkey, make brine<\/p>\n\n\n\n\n
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*Turkeys take about 12-15 minutes to cook per pound at 375 degrees, so adjust all instructions accordingly. Ideally you want your Turkey to be done 30-60 minutes before dinner so it has time for the juices to settle before being carved.<\/em><\/strong><\/li>\n<\/ol>\n\n\n\n