Thanksgiving Turkey



  • Water
  • 1 lb salt
  • 1 chopped celery
  • Juice of 3 oranges
  • Peel of 3 oranges
  • Rosemary
  • Ice


  • Rinse the turkey with water.
  • In a large bowl, place all ingredients with water.
  • Add the turkey and the ice.
  • Wait 12 hours.
  • Remove from the container and wash the turkey with water.



  • 1 bar of butter
  • 1 grated white onion
  • 1 Onion cut into pieces
  • Juice of 4 oranges
  • Peel of 4 oranges
  • 1 cup of wine
  • 2 tbsp mustard
  • 1/2 tsp thyme
  • ½ tsp of rosemary
  • 4 bay leaves
  • 6 garlic cloves previously liquefied
  • 2 tbsp wine vinegar
  • 2 tbsp olive oil
  • 3 cloves
  • 1 tsp black pepper
  • 4 tsp of salt
  • 2 chopped carrots
  • 4 branches of chopped celery


  • Detach the skin from the breast.
  • Mix the grated onion, wine, mustard, orange juice, thyme, bay leaf, garlic, wine vinegar, olive oil, cloves, pepper and salt.
  • Soak the turkey with the butter, under and above the skin.
  • Fill the turkey with onion and orange peels.
  • Pour the mixture prepared above over the turkey.
  • Marinate for 8 hours.
  • In the baking dish, place a bed of celery and carrot.
  • Place the turkey and pour the sauce.
  • Cover the turkey with aluminum foil.
  • Bake for 4 hours at 300 F.
  • Baste the turkey with its juice every 30 minutes.
  • Uncover at the end and brown for 5 minutes.
  • Remove the onion and the orange peels from the filling.

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2 thoughts on “Thanksgiving Turkey”

  1. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.

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