Moist, flavorful turkey with beautifully browned, crispy skin. That's Rick's goal every Thanksgiving!
Rick has a simple approach to preparing his holiday turkey, using a flavorful brine, an overnight rest, and The Olive Tap's Holiday Herb Olive Oil.
Here's how he does it.
Tuesday: Brine the Turkey
Rick starts preparing his turkey on Tuesday afternoon.
For his brine, he combines:
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1 cup kosher salt per gallon of cold water (or 1/2 cup table salt)
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1/4 to 1/3 cup of The Olive Tap's All Purpose No Salt Seasoning
Use enough brine to completely submerge the turkey in a large food-safe container.
Refrigerate the turkey in the brine for approximately 24 hours, keeping it at 40°F or below throughout.
Rick's Tip: If your turkey is too large for the refrigerator, an insulated cooler with sufficient ice can work, provided you monitor the temperature and keep the turkey and brine at 40°F or below.
Wednesday: Dry the Turkey for Crispy Skin
After approximately 24 hours, remove the turkey from the brine and discard the brining liquid.
Pat the turkey thoroughly dry, inside and out, using paper towels.
Place the turkey on a rack over a rimmed pan in the refrigerator, uncovered, overnight.
This extra step helps dry the skin so it browns beautifully and becomes crisp during roasting.
Thanksgiving Day: Bring on the Holiday Herb!
This is where Rick's favorite olive oil comes in!
Rub a generous amount of The Olive Tap's Holiday Herb Olive Oil over the turkey, including inside the body cavity.
For even more flavor, gently loosen the skin over the breast with your fingers and rub Holiday Herb Olive Oil underneath, distributing it as evenly as possible.
That's it! Your turkey is ready to cook using your preferred roasting method.
Rick's Final Tip: Keep the Stuffing Separate
Rick prefers not to fill his turkey with traditional stuffing because it significantly increases cooking time and can lead to an overcooked breast.
Instead, he lightly places aromatics, herbs, and vegetables inside the cavity to add flavor while roasting.
Prepare your traditional stuffing separately for a delicious holiday side dish.
Food Safety Reminder: Cook your turkey until a food thermometer reads at least 165°F in the thickest part of the breast, innermost thigh, and innermost wing. If cooking stuffing inside the turkey, its center must also reach 165°F.
A Little Holiday Herb Makes Thanksgiving Special
Whether you're preparing your first Thanksgiving turkey or continuing a family tradition, Rick's approach is all about simple preparation and delicious flavor.
From Rick and The Olive Tap Family, Happy Thanksgiving!
