No Thanksgiving would be complete without a beautiful turkey nicely roasted and golden brown. At Casa M Spice Co®, we have the perfect blend to make your turkey the talk of the town!
In our recipe, we give you not only the mouthwatering flavor and amazing color of Casa M Spice Co® Pecking Order®, but also our secrets on how to make the juiciest turkey you have ever had. First, brining your turkey lets it absorb as much moisture as possible. The salt in the brine soaks into the meat, helping to deeply season the turkey. Second, SEASONED BUTTER!!! Generously sprinkle Casa M Spice Co® Pecking Order® in with the butter and spread underneath the skin of the turkey going as far back as you can. This will make sure that every bite will be bursting with flavor! Lastly, we cover the entire bird with the seasoned butter to give you that perfectly crispy golden skin. You and your guests will soon be enjoying the most rich and savory Thanksgiving Turkey possible!
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
FOR THE BRINE
- 1 Cup Kosher salt (more if needed)
- 4 Quarts water (more if needed to completely submerge turkey)
FOR THE TURKEY
- Whole turkey (12 to 14 pounds)
- 1 Stick of butter (8 tablespoons), softened
- 7 Tablespoons Casa M Spice Co® Pecking Order, divided
- 1 Teaspoon Kosher salt
FOR STUFFING THE TURKEY
- 1 onion cut into wedges
- 1 orange cut into wedges
- 1 lemon cut into wedges
- Fresh rosemary
- Fresh sage
- Roasting pan
- Roasting rack
- Large container for brining
Brining your turkey lets it absorb as much moisture as possible. The salt in the brine soaks into the meat, helping to deeply season the turkey.- Mike Hernandez
LET’S GET COOKING
BRINE THE TURKEY
Remove the giblets and neck from the inside of the turkey.
Place whole turkey in a container with enough room to fully submerge the turkey in brine. Make sure the container can also fit in your refrigerator. If you’re having trouble, try using your refrigerator's vegetable drawer. No room in the fridge? Look for a large enough cooler and use bags of ice to keep it cold during your 24 hour brine.
In a large bowl, mix 1 cup kosher salt with 1 quart hot water and stir until salt is dissolved. Let the water cool back to room temperature.
Pour salted water over the turkey and follow with 3 quarts of cold water making sure that you turkey is fully submerged. If you need more brine, add ¼ cup salt dissolved in 1 quart cold water (following previous procedure) until completely submerged. If turkey is floating, place a heavy plate over the turkey to weigh it down.
Refrigerate for 24 hours.
After 24 hours, remove turkey from brine, rinse with cold water and pat dry with paper towels.
Place on roasting rack to begin stuffing and seasoning.
STUFF AND SEASON THE TURKEY
Evenly distribute the wedges of lemon, orange and onion along with the sprigs of rosemary and sage inside the turkey’s cavity.
With your hands, gently create a pocket between the skin and the breasts of the turkey.
Sprinkle turkey with 5 tablespoons Casa M Spice Co® Pecking Order® seasoning and massage all over.
In a bowl, combine softened butter, 2 tablespoons Casa M Spice Co® Pecking Order® and salt.
With your hands, take about 1 tablespoon butter mixture for each breast and spread underneath the skin of the turkey making sure to go as far back as you can without breaking the skin.
Spread the remainder of the butter mixture over the turkey making sure you go into the crevices.
Bake at 325º degrees for about 3 hours (depending on weight). Then raise to 400º degrees and cook for the last 45 minutes for that beautiful golden and crispy skin.
Let the turkey rest for 45 minutes to an hour before carving.