Many would argue it’s the most important meal of the year: Thanksgiving. And while everyone loves to pile on the sides, the star of the show is and always will be, the turkey.
Pronghorn Resort’s Executive Chef, Kevin Linde, has perfected the Thanksgiving turkey; and he’s here to show you—roasting a giant turkey for your friends and family is not as difficult and time-consuming as you may think. All it takes is a great brine, an herbaceous rub, and a few tricks in the oven. The result is a juicy, never-dry turkey that will wow your guests every year!
Bonus: The rub recipe works with many proteins including roast chicken, beef, or lamb.
let’s learn how to roast the ultimate thanksgiving turkey!
chef kevin linde’s turkey recipe
- 1, 20lb turkey
- 10 lemons cut in half
- 48 bay leaves
- 8oz flat-leaf parsley
- 2oz fresh thyme
- 1 cup honey
- 2 heads garlic cut in half, through the middle
- ½ cup whole black peppercorns
- 4 cups kosher salt, preferably diamond crystal-red box
- 2 gallons water
- 2 gallons ice
Method: Place all the ingredients, except for the ice in a non-reactive stainless steel pot and place it on high heat. Bring the brine liquid and ingredients to a boil for 5 minutes. Turn off the heat and let it steep at room temperature for 20 minutes. Strain off the brine into a 5-gallon bucket filled with 2 gallons of ice. Once the brine has cooled to room temperature, add the turkey to the brine. Very Important: only brine for 12 hours.
chef kevin’s herb rub recipe:
- ¼ cup kosher salt – Diamond Crystal
- ¼ cup fresh picked thyme
- ¼ cup fresh picked rosemary
- ¼ cup granulated garlic
- ¼ cup Herbs de Provence, or dried Italian seasoning
- 2 Tbsp ground black pepper
- 1 ½ cup mayonnaise
Method: Chop fresh thyme and rosemary. Place the rest of the ingredients into a bowl and mix to form a paste. Rub entire protein at least two hours before you plan to grill or roast.
To roast: Turn oven to low blow/fan and place at 375 degrees. Allow the oven to preheat. Place the turkey in the oven breast side down for the first 30 minutes. Turn the oven down to 350 degrees and flip the bird to breast side up and cook for another 30 minutes. Turn the oven down to 325 degrees and continue to cook the bird, checking every 30 minutes until the leg reads 150 degrees on a metal stem thermometer. Remove the turkey when done and let rest for at least 30 minutes. Carve, serve and enjoy!
enjoy and happy thanksgiving from all of us at pronghorn resort!
Let us know if you tried this recipe! Tag us in your Thanksgiving turkey photos @pronghornresort. We would love to see what you cook up!
Not interested in cooking this year? Join us for our annual Thanksgiving Buffet where Chef Linde’s turkey will be roasted, carved and served for you to enjoy!