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Monday 28 September 2026 03:51:53 GMT

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I didn’t expect that 😭 #fyp

I didn’t expect that 😭 #fyp

if you’re in charge of the turkey for thanksgiving, you know you’re a baddie Brine: 4 cups apple cider ~12 cups water 2 large oranges 3 sprigs rosemary 2 Tbsp peppercorns 4 bay leaves 1 1/2 cup brown sugar 1 1/2 cup coarse salt Turkey: 13 lb turkey 3 sticks of unsalted butter softened 2 sprigs rosemary 3 sprigs thyme 2 garlic cloves grated 1 Tbsp Tony’s or Creole seasoning 2 tsp onion powder 2 tsp garlic powder 1 tsp salt 1 tsp pepper 2 onions 4 carrots 4 celery stalks 1 head of garlic Extra rosemary & thyme The day before, bring your brine to a boil and let cool completely before adding your turkey in. Refrigerate overnight (max 24 hrs) and the next morning discard brine and rinse turkey well. Pat dry and let sit out at room temperature for at least an hour. Preheat your oven to 350. Mix the ingredients for your butter and add your veggies to the bottom of a roast pan. Using your hands, separate the skin of the turkey from the meat. Take small dollops of the butter and shove under the skin and rub some all over the surface, reserving 1 stick. Transfer the turkey to your roast pan over your bed of veggies and shove some into the carcass along with your herbs. Tuck the wings and tie the legs with kitchen twine for even cooking. Melt the remaining butter and inject into the meat. Insert a meat thermometer into the thickest part of the thigh making sure not to touch any bone. Roast your turkey in the oven 15 minutes per pound or until the internal temperature reaches 165. Rest for at least 30 minutes. Carve and enjoy!

if you’re in charge of the turkey for thanksgiving, you know you’re a baddie Brine: 4 cups apple cider ~12 cups water 2 large oranges 3 sprigs rosemary 2 Tbsp peppercorns 4 bay leaves 1 1/2 cup brown sugar 1 1/2 cup coarse salt Turkey: 13 lb turkey 3 sticks of unsalted butter softened 2 sprigs rosemary 3 sprigs thyme 2 garlic cloves grated 1 Tbsp Tony’s or Creole seasoning 2 tsp onion powder 2 tsp garlic powder 1 tsp salt 1 tsp pepper 2 onions 4 carrots 4 celery stalks 1 head of garlic Extra rosemary & thyme The day before, bring your brine to a boil and let cool completely before adding your turkey in. Refrigerate overnight (max 24 hrs) and the next morning discard brine and rinse turkey well. Pat dry and let sit out at room temperature for at least an hour. Preheat your oven to 350. Mix the ingredients for your butter and add your veggies to the bottom of a roast pan. Using your hands, separate the skin of the turkey from the meat. Take small dollops of the butter and shove under the skin and rub some all over the surface, reserving 1 stick. Transfer the turkey to your roast pan over your bed of veggies and shove some into the carcass along with your herbs. Tuck the wings and tie the legs with kitchen twine for even cooking. Melt the remaining butter and inject into the meat. Insert a meat thermometer into the thickest part of the thigh making sure not to touch any bone. Roast your turkey in the oven 15 minutes per pound or until the internal temperature reaches 165. Rest for at least 30 minutes. Carve and enjoy!

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#offroad #goggles #tiktokmademebuyit #tiktokshopping #offroad4x4

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