If you’re looking for the best Thanksgiving turkey recipe ever, you can stop looking.
This turkey is juicy, the meat is tender, and it has a crispy seasoned skin that’s just to die for. Seriously, everyone who makes this/eats it is hooked.
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.