Daves Famous Thanksgiving Turkey Recipes

DO NOTHING TURKEY

Steps:

• Preheat oven 350 degrees F.
• Discard bag of gizzards from inside the cavity and rinse the cavity of the turkey with cold water. Pat dry and rub the olive oil, salt and pepper all over the bird and oil the inside of the cavity. Place the celery on shallow roasting pan and place the turkey on top of the celery. Roast until golden brown, about 2 hours. Cover the breast loosely with foil when golden brown. Cook until an instant-read thermometer registers 165 degrees F in the thigh of the turkey, which will take about 30 minutes more.
• Transfer to a cutting board to rest for 15 minutes before carving.

DAVE'S FAMOUS THANKSGIVING TURKEY

Steps:

• Preheat oven to 320 degrees F (160 degrees C).
• Loosen skin over turkey breast and thighs with your fingers; insert 3 pats of butter under the skin over the breast and 1 pat under the skin of each thigh. Poke 10 holes into the turkey meat over the breast and thighs; press minced garlic into the holes. Loosely pack poultry seasoning herbs into the turkey cavity. Sprinkle the skin of the bird with garlic salt, seasoned salt, black pepper, and onion salt.
• Wrap turkey with slices of bacon, covering as much of the bird as possible. Place turkey into a roasting pan. Melt 1/2 cup butter in a small saucepan and brush butter over the whole turkey including bacon slices. Cover turkey with a tent of aluminum foil.
• Roast the turkey in the preheated oven for 3 1/2 hours, basting with 1/2 cup melted butter every 30 minutes. Remove aluminum tent, baste turkey with pan drippings, and continue roasting until skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 degrees F (75 degrees C), 30 to 45 more minutes.

DAVE'S FAMOUS THANKSGIVING TURKEY

Steps:

• Preheat oven to 320 degrees F (160 degrees C).
• Loosen skin over turkey breast and thighs with your fingers; insert 3 pats of butter under the skin over the breast and 1 pat under the skin of each thigh. Poke 10 holes into the turkey meat over the breast and thighs; press minced garlic into the holes. Loosely pack poultry seasoning herbs into the turkey cavity. Sprinkle the skin of the bird with garlic salt, seasoned salt, black pepper, and onion salt.
• Wrap turkey with slices of bacon, covering as much of the bird as possible. Place turkey into a roasting pan. Melt 1/2 cup butter in a small saucepan and brush butter over the whole turkey including bacon slices. Cover turkey with a tent of aluminum foil.
• Roast the turkey in the preheated oven for 3 1/2 hours, basting with 1/2 cup melted butter every 30 minutes. Remove aluminum tent, baste turkey with pan drippings, and continue roasting until skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 degrees F (75 degrees C), 30 to 45 more minutes.