Wishing you the best at yours! If you’ve read my books you know that Sarah loves to cook. Her holiday tradition is a braised turkey, not roasted. The meat falls off the bones as you serve it! It’s the only time she suspends her vegetarian preferences.
To braise: Preheat oven to 325
(Remember to first clean the turkey and cavity. In a full sauce pan of water, slowly boil liver and gizzards to grind up for dressing. Add seasonings, onion and garlic to the water).
For a 12-15 lb. whole turkey
Create injector mixture:
1 cup olive oil, 1/4 cup red wine, champagne or dark cherry vinegar, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1/2 tsp cayenne pepper 1 tablespoon sea salt. Mix and use to inject in several areas of the turkey, especially breasts and drumsticks.
Use 1/2 stick of softened butter, remainder of the injector mixture to rub all over turkey. Use other half of softened butter in pieces, under the skin of the turkey. In the cavity, place onion cut in half, cored apple cut in half, 1 cut up celery stalk, 4 cloves of garlic cut in half, 1 bell pepper seeded & cut in half and two sprigs of thyme or rosemary.
Place 5 or 6 garlic cloves under the skin of the turkey. Sprinkle the outer skin liberally with onion powder, garlic powder, sea salt, careful with the cayenne pepper, paprika, and ground thyme.
In an old school roasting pan with top (the blue and black kind), cover the bottom with oil and a few drops of butter, sprinkle with sea salt. place the turkey breast side down and cover.
after about one hour, begin to baste frequently. once the turkey bones are brown, (2 more hours possibly), turn it over to breast side up, sprinkle with more sea salt, garlic powder and paprika. let cook and baste another hour or so, until skin begins to separate from the bones.
once skin is easy to pull from bone or falling off, remove cover and bake until a bit more brown.