Mom's Thanksgiving Turkey
November 14, 2025 • 0 comments
This is how Mom's done it for decades, and there's a reason nobody messes with tradition. Start with an optional brine if you want extra juiciness, then slather the bird with butter and herbs. What you get is a tender, fall-off-the-bone turkey that's worth the wait. Simple ingredients, perfect results. Just like Thanksgiving should be.
Ingredients
- (1) Whole Pastured Turkey, 13-15lb
- (2 gallons) Water
- (3/4 cup) Sea Salt
- (1/4 cup) Celery Juice Powder
- (1/3 cup) Liquid Smoke
- (1 tsp per pound of turkey) Sea Salt
- (2 tsp) Curry Powder
- (2 tsp) Celery Seed
- (2 Tbsp) Ground Black Pepper
- (2 tsp) Garlic Powder
- (1 tsp) Paprika
- (3) Bay Leaves
- (2 Tbsp) Sage
- (2 tsp) Parsley
- (1/2 tsp) Dry Mustard
- (A lot!) Raw Salted Butter for Cats & Dogs, 1lb
Directions
Brine Your Turkey
This step is optional. But, if you choose to do it, it gives your bird a wonderful smoky flavor and a tender, melt-on-your-tongue texture.
- Partially thaw your turkey.
- Add water, 3/4 cup sea salt, celery juice powder, and liquid smoke in a large container (a 5 gallon bucket works well). Stir until everything is dissolved.
- Add your partially thawed turkey.
- Let marinate in a cool 40F place for 3-4 days.
- Remove from brine and rinse well.
Season & Prep Your Turkey
This adds flavor and depth. And the butter helps makes the skin brown and crispy, too!
- Mix seasoning in a small container.
- Pat your turkey dry.
- Rub softened butter (or your favorite cooking oil) inside and outside the entire bird.
- Now, rub the seasoning blend all over the inside and outside.
- Refrigerate the turkey for 8-12 hours before baking.
Bake Your Turkey
- Place turkey in a roasting pan, breast side down (this allows the juices to absorb into the breast, keeping it moist).
- Bake at 425F for 1 hour.
- Reduce the oven to 325F for 4-4.5 hour or until inner breast or thigh meat reads 165F on a meat thermometer.
- Remove from oven. Let set covered for 15-30 minutes before carving.
Make The Gravy
Gravy can be made by draining broth from the turkey. Bring it to a boil in a kettle using your thickener of choice (flour, cornstarch, etc). Use about 1 Tbsp of thickener per cup of broth. Bring to a boil, stirring constantly, until your desired consistency.
