Thanksgiving Turkey – The 90s Bird

This recipe came to our family through my sister, Linda, who brought beauty to every corner of her life.  Linda was a beautiful woman who could turn an ordinary ice ring into a work of art.  Her talents were numerous, she could paint, cook, entertain and decorate to outshine just about anyone.  When Linda put effort to a project you could be assured that beauty would follow.  This recipe is just one example of that legacy she left for us. 

Exclamations of delight always follow a tasting of this delicious turkey, “The best I’ve ever tasted, so moist and tender, and beautiful color!”  Give it a try and you’ll become the star of Thanksgiving.  Enjoy!

Recipe provided by: Linda McCall Glynn & Sally McCall Barton

Print: Turkey – The 90s Bird

Ingredients

  • 14 – 16 lb Turkey

For the marinade

  • 8 oz Dijon mustard
  • 1 cup Soy Sauce
  • 3 Lemons – juiced – reserve the rinds
  • 3 Oranges – juiced – reserve the rinds
  • 1 cup Olive Oil
  • Salt & Pepper to taste

For the inside of the bird

  • Handfuls of fresh herbs – Rosemary, Basil, Thyme, Oregano & Sage – soak them overnight in the refrigerator in icewater

Directions: Preheat oven to 400 degrees

In a mixing bowl, combine the marinade ingredients: mustard, soy sauce, lemon & orange juice and olive oil. 

Remove thawed bird from store packaging, remove innards.  Season the bird with salt & pepper and stuff lemon & orange rinds and herbs in the cavity of the turkey.  Reserve some herbs to place over the top of the turkey before placing in the oven.

Place the turkey in a large roasting pan.  Pour marinade over the turkey and cover with reserved herbs.  Cover the turkey with foil and place in 400 degree pre-heated oven.  Cook for 1 ½ hours.

Remove turkey from the oven and remove cover from the turkey.  Reduce the oven temperature to 350.  Place uncovered turkey back in the oven and baste with the drippings every 20 to 30 minutes.  Cook until meat thermometer inserted in the thickest part of the bird reads: 165.  Remove the bird from the oven and allow it to rest for 30 minutes before carving.    

OPTIONS:

  • Grill the turkey outdoors – we love it done this way, it tastes delicious and frees up the oven.
  • This same recipe can be used throughout the year with a turkey breast or roasting chicken, just reduce the ingredients by ½.

Gravy made with the drippings is absolutely fantastic!  Here’s how it’s done:

  • 2 T Turkey drippings
  • 2 T flour
  • ½ cup milk
  • 3 cups turkey broth – if you don’t have enough use canned chicken broth.
  • Pepper

Place turkey drippings and flour in saucepan over medium heat.  Mix and cook to boiling for 2 minutes.  Add milk, broth/stock and heat to boiling, simmer and allow to reduce to desired consistency – remove from heat just before serving. 

This is our family favorite, enjoy!