There’s just something about the crispy seasoned skin, tender juicy meat that’s just filled with seasoning and bursting with flavor, a Thanksgiving Turkey that practically melts in your mouth.
Thanksgiving is one of my favorite times of the year, I love the food, the smells, the flavors and the fact that most people stop and give thanks for their blessings.
Y’all know that after discovering brining last year, I am convinced that it’s the trick to a ridiculously moist and flavor packed Turkey. Whether you fry – YUM – or roast or grill, I seriously suggest brining that Turkey.
For my Poblano Roasted Turkey I used Apple Cider and Water for my brining liquid
To that I added fresh ground peppercorns, brown sugar, kosher salt, jalapenos and crushed garlic.
Mix everything together and pour it into your container: lots of you suggest using small coolers, I have a VERY large pot that I use, add your Turkey to the brine and refrigerate and brine for 12 to 24 hours.
After your Turkey is done with its brine bath, remove it from the brine, pat it dry and choose your seasonings.
I used brown sugar, cayenne, fresh ground peppercorns, oregano, cumin, sugar and crushed garlic — and that’s just the rub. That rub right there, makes me wish for scratch and sniff internet, so y’all could smell that little bowl of heaven.
Using your fingers, gently separate the skin from the flesh and massage the rub all over the flesh. Rub the skin with olive oil and whatever rub you have left-over.
Now, comes the fun part, stuffing the turkey with delicious vegetables and fruits and herbs that will impart an amazing flavor to the turkey from the inside out.
I stuffed my Turkey with Sliced Poblano Peppers, Garlic, Gala Apples, Cilantro and Oranges.
I placed my turkey, breast side up, wings and legs tucked, on a roasting rack in my roasting pan and I put, 2 sliced poblanos, 1 sliced apple and 1 C vegetable broth in the bottom of the pan.
My Turkey was 12.2 pounds so I cooked it for a total of 3 1/2 hours.
I used the drippings from the Turkey, 2 of the roasted poblanos and more vegetable broth and flour to make a ridiculously amazing gravy.
I am so grateful to Butterball for sharing their knowledge with me (stay tuned.. next week I am going to share the interview that I had with Mary, the director of the Butterball Turkey Talk-Line, and for providing me with a Turkey Check to pay for this Tonguegasmic Turkey.
Congrats to Lisa and JeNae! They won the Butterball Turkey Checks!
I received a Butterball turkey check to pay for my Turkey. The turkey recipe, ideas, opinions and etc.. are all mine. I had this recipe already in my head to make… Butterball just ended up being a bonus, for me AND 2 of y’all!