Ugly But Awesome Thanksgiving Turkey.
Because this turkey is baked upside down it is not going be the pretty turkey that you see presented in the Hallmark movies. We go for flavor and generally cut it all up before we serve it, so we don't care what it looks like.
Now that we have all of that out of the way. Let me tell you that this method is awesome and the turkey is flavorful and moist!
My mom always cooked the turkey with beer and butter. As a married couple we’ve added stuffing the crevices with onions and lemon! (Thank you Ina Garten)
At the end I make gravy from the drippings and have been doing that as “my job” ever since I was little in my mom’s kitchen. 🥰
We make the “stuffing on the side” in case you were wondering. The recipe “Roasted Pine Nut and Bacon Stuffing” is on our website. Here's the link:
And now onto the turkey...
1 turkey
1 bottle of beer (whatever you like - we like Guinness)
1 stick of salted butter
2-3 onions
2-3 lemons
4-5 stalks celery
Directions:
Slice up 2 lemons and keep celery sticks whole.
Line the bottom of the pan with onions, celery sticks and sliced lemons.
Place rinsed and pat dried turkey BREAST SIDE DOWN in the roasting pan (we do not use a roasting rack!)
Gently fill the Turkey’s cavity with the remaining onions and lemons.
Pour the bottle of beer over the turkey.
Dice up the butter and place it in crevices.
Thoroughly coat turkey with salt and pepper. (I may add some extra herbs such as rosemary, parsely and thyme this year!)
Cook turkey according to weight.
We cook ours at 350° as an “unstuffed turkey” at 15 minutes per pound.
The temp should read 165° at the deepest part of the thigh, when it is done.
Baste regularly
Transfer drippings to a sauce pan and add a cornstarch slurry to thicken! (Make sure you constantly stir this while it on on the burner thickening!)
Enjoy!!!
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