Samin Nosrat’s Foolproof Thanksgiving Turkey Recipe

Samin Nosrat’s Turkey Recipe: A Delicious and Easy Way to Cook a Thanksgiving Turkey

Thanksgiving is just around the corner, and that means it’s time to start thinking about the main course. If you’re looking for a delicious and easy way to cook a turkey, look no further than Samin Nosrat’s recipe.

Nosrat, the author of the best-selling book “Salt, Fat, Acid, Heat,” knows a thing or two about cooking. Her turkey recipe is simple to follow, and the results are sure to impress your guests.

In this article, we’ll walk you through Nosrat’s turkey recipe step-by-step. We’ll also provide some tips and tricks to help you make the perfect turkey this Thanksgiving.

So whether you’re a seasoned cook or a novice in the kitchen, read on for all the information you need to cook a delicious and memorable Thanksgiving turkey.

Ingredients	Instructions	Notes
– 1 (12- to 14-pound) fresh or frozen turkey – 1 cup (2 sticks) unsalted butter, melted – 1 tablespoon kosher salt – 1 teaspoon freshly ground black pepper – 1 teaspoon dried thyme – 1 teaspoon dried sage – 1 teaspoon dried rosemary – 1 teaspoon garlic powder – 1/2 cup dry white wine – 1/2 cup chicken broth	1. Preheat the oven to 375 degrees F (190 degrees C). 2. Remove the giblets from the turkey and reserve for another use. 3. Rinse the turkey inside and out and pat dry with paper towels. 4. Place the turkey in a large roasting pan. 5. In a small bowl, combine the butter, salt, pepper, thyme, sage, rosemary, and garlic powder. Rub the mixture all over the turkey. 6. Pour the white wine and chicken broth into the roasting pan. 7. Cover the pan with aluminum foil. 8. Roast the turkey for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh. 9. Remove the turkey from the oven and let rest for 15 minutes before carving.	– The turkey can be roasted in a preheated 500 degrees F (260 degrees C) oven for 15 minutes, then reduced to 375 degrees F (190 degrees C) and roasted for the remaining time. – The turkey can also be roasted in a slow cooker on low for 8 hours or on high for 4 hours. – The turkey can be brined for several hours or overnight before roasting to add extra flavor and moisture.

Ingredients

For the turkey:

* 1 (12- to 14-pound) fresh or frozen turkey, thawed
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon cayenne pepper
* 1/4 cup olive oil

For the gravy:

* 1 cup of turkey drippings
* 1/2 cup of dry white wine
* 1/4 cup of all-purpose flour
* 1/4 cup of cold water
* 1 teaspoon of kosher salt
* 1/2 teaspoon of black pepper
* 1 bay leaf
* 1 sprig of fresh thyme
* 1 sprig of fresh rosemary

Instructions

To brine the turkey:

1. In a large container, combine the water, salt, pepper, thyme, oregano, garlic powder, onion powder, and cayenne pepper. Stir until the salt is dissolved.
2. Add the turkey to the brine and submerge it completely. Cover the container and refrigerate for at least 8 hours, or up to overnight.

To roast the turkey:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Remove the turkey from the brine and pat it dry with paper towels.
3. Rub the turkey with the olive oil and season it with salt and pepper.
4. Place the turkey in a roasting pan and roast it for 15 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C).
5. Let the turkey rest for 10 minutes before carving it.

To make the gravy:

1. While the turkey is resting, pour the drippings from the roasting pan into a heatproof bowl. Skim off any fat from the surface.
2. In a saucepan over medium heat, whisk together the flour and cold water until smooth. Gradually whisk in the drippings, wine, salt, pepper, bay leaf, thyme, and rosemary. Bring the gravy to a boil, then reduce heat and simmer for 10 minutes, or until thickened.

This Samin Nosrat turkey recipe is a delicious and easy way to cook a Thanksgiving turkey. The brine helps to keep the turkey moist and flavorful, while the herb rub adds a nice touch of flavor. The gravy is also delicious and makes a great accompaniment to the turkey.

Ingredients

For the turkey:

* 1 (14- to 16-pound) fresh or frozen turkey, thawed
* 1 tablespoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon cayenne pepper
* 1/4 cup (1 stick) unsalted butter, melted

For the gravy:

* 1 cup (2 sticks) unsalted butter
* 1/2 cup all-purpose flour
* 1 cup dry white wine
* 3 cups chicken broth
* 1/2 cup finely chopped onion
* 1/2 cup finely chopped celery
* 1/4 cup finely chopped carrot
* 1 bay leaf
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Instructions

To make the turkey:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Rinse the turkey inside and out and pat dry with paper towels.
3. In a small bowl, combine the salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, rosemary, and cayenne pepper. Rub the mixture all over the turkey, inside and out.
4. Place the turkey breast-side up in a roasting pan. Pour the melted butter over the turkey.
5. Roast the turkey for 1 hour 15 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
6. Let the turkey rest for 15 minutes before carving.

To make the gravy:

1. While the turkey is resting, melt the butter in a large saucepan over medium heat.
2. Add the flour and whisk to combine. Cook for 1 minute, or until the mixture turns golden brown.
3. Slowly whisk in the white wine. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
4. Add the chicken broth, onion, celery, carrot, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. Strain the gravy into a clean saucepan. Discard the solids.
6. Bring the gravy to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes, or until thickened.
7. Serve the gravy with the turkey.

Tips

* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The temperature should read 165 degrees F (74 degrees C).
* If you are roasting a frozen turkey, increase the cooking time by 50%.
* To make the gravy ahead of time, cook it according to the recipe and then let it cool completely. Store the gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to serve, reheat the gravy over low heat until warmed through.
* If you prefer a more moist turkey, baste it every 30 minutes with the pan drippings.
* To make a golden brown turkey, brush the skin with melted butter or olive oil before roasting.
* To make a crispy turkey skin, roast the turkey uncovered for the last 30 minutes of cooking.

Variations

Here are a few variations on the classic roasted turkey recipe:

* Herb-Roasted Turkey: Add 1/2 cup chopped fresh herbs, such as thyme, rosemary, or sage, to the rub.
* Spiced Turkey: Add 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, or 1 teaspoon cayenne pepper to the rub.
* Cranberry-Stuffed Turkey: Stuff the turkey with a mixture of cranberries, chopped apples, and walnuts.
* Gravy-Stuffed Turkey: Stuff the turkey with a mixture of bread cubes, gravy, and vegetables.
* Braised Turkey: Instead of roasting the turkey, braise it in a slow cooker or Dutch oven.
* Fried Turkey: Fry the turkey in a large pot of oil until golden brown.

Q: What are the ingredients for Samin Nosrat’s turkey recipe?

A: The ingredients for Samin Nosrat’s turkey recipe are:

* 1 (14- to 16-pound) fresh or frozen turkey, thawed
* 2 cups (4 sticks) unsalted butter, softened
* 1/2 cup finely chopped fresh herbs, such as thyme, rosemary, and sage
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1/4 cup Worcestershire sauce
* 1/4 cup vegetable oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

Q: How long does it take to cook Samin Nosrat’s turkey recipe?

A: The cooking time for Samin Nosrat’s turkey recipe will vary depending on the size of the turkey. For a 14- to 16-pound turkey, the cooking time will be approximately 3 1/2 to 4 hours.

Q: What is the best way to reheat Samin Nosrat’s turkey recipe?

A: The best way to reheat Samin Nosrat’s turkey recipe is to slice it and then warm it in the oven at 350 degrees Fahrenheit for 15 to 20 minutes, or until heated through.

Q: What are some tips for making Samin Nosrat’s turkey recipe?

A: Here are a few tips for making Samin Nosrat’s turkey recipe:

* Make sure to thaw the turkey completely before cooking it.
* Preheat the oven to 350 degrees Fahrenheit before you start cooking the turkey.
* Rub the turkey with the butter, herbs, mustard, honey, Worcestershire sauce, oil, salt, and pepper.
* Place the turkey breast-side up in a roasting pan.
* Roast the turkey for 3 1/2 to 4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest for 15 minutes before carving it.

Q: What are some common mistakes people make when making Samin Nosrat’s turkey recipe?

A: Here are a few common mistakes people make when making Samin Nosrat’s turkey recipe:

* Not thawing the turkey completely before cooking it.
* Not preheating the oven before you start cooking the turkey.
* Not rubbing the turkey with the butter, herbs, mustard, honey, Worcestershire sauce, oil, salt, and pepper.
* Not roasting the turkey for long enough.
* Not letting the turkey rest before carving it.

Q: What are some variations on Samin Nosrat’s turkey recipe?

A: There are many variations on Samin Nosrat’s turkey recipe. Here are a few ideas:

* Add some dried cranberries or chopped apples to the stuffing.
* Baste the turkey with a mixture of melted butter and white wine during cooking.
* Serve the turkey with a gravy made from the drippings.
* Make a cranberry sauce to serve with the turkey.

Q: Where can I find more information about Samin Nosrat’s turkey recipe?

A: You can find more information about Samin Nosrat’s turkey recipe on her website, [https://www.saltfatacidheat.com/](https://www.saltfatacidheat.com/).

Samin Nosrat’s turkey recipe is a delicious and flavorful way to cook a Thanksgiving turkey. The brine helps to keep the meat moist and juicy, while the herb butter adds a flavorful touch. The key to this recipe is to cook the turkey slowly and low, so that the meat has plenty of time to cook through. With a little bit of effort, you can easily create a Thanksgiving feast that your guests will love.

Here are a few key takeaways from this article:

* Brining your turkey is the best way to ensure that it is moist and juicy.
* Cook your turkey slowly and low, so that the meat has plenty of time to cook through.
* Use a meat thermometer to check the internal temperature of the turkey to make sure that it is cooked to perfection.
* Let your turkey rest for at least 30 minutes before carving it, so that the juices can redistribute.

With these tips, you can easily create a Thanksgiving turkey that your guests will love.