This week, I have been testing the Thanksgiving menu that I shared with those of you signed up for my newsletter. We had almost a full Thanksgiving dinner last Wednesday and leftovers Thursday and Friday. Needless to say, my husband was not too thrilled with eating turkey 3 nights in a row just a week before Thanksgiving.
Below is the turkey recipe I used for our pre-Thanksgiving feast. I will make it again this Thursday for the real turkey day. This recipe includes the basic steps for how to make a turkey and also provides a simple gluten-free stuffing. No fuss, so you can focus on side dishes, my favorite part of the meal.
To thaw out a frozen turkey place in refrigerator –this will take about one day for every 5 pounds, a 15 pound bird needs 3 days. Alternatively, thaw the bird in a cold water bath, this requires 30 minutes per pound –7 ½ hours for a 15 pound bird. Below are cooking instructions for the thawed turkey.
Take note, because of the balsamic vinegar in this recipe, the turkey skin will be much darker than a bird cooked in the traditional method.
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