4 cloves of garlic, smashed.
How to make a turkey the day before thanksgiving. Here is how to do it safely. Web use a thermometer. 4 sprigs of fresh thyme.
Next, use paper towels to pat the bird dry inside and out. Three days prior to baking the turkey, wash the turkey inside and out and drain it for at least 5 minutes until it’s thoroughly drained. Take the turkey out of the oven when the thigh meat reaches 165 degrees f.
Put the turkey pieces on top, dot with the cubed butter. Remove the packet of giblets from the cavity of the bird and save them for gravy or stuffing. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
Pat the turkey dry with paper towels, including the inside cavity. No matter how prepared you are, something —whether small or big—can always go wrong. Cut slits in the skin between the breast and the legs, exposing some of the meat and allowing the legs to open up a little bit, then very generously season the whole turkey inside and out with salt and pepper.
Make sure to thoroughly wash the sink afterward. Conventional wisdom dictates that you should embrace a zen attitude, be as organized as possible,. Remember to use a food thermometer.
But the moist environment can turn the meat simultaneously tough and soggy, and the skin limp. Unwrap the plastic around your turkey while holding it over the sink to ensure that any juices will run down the drain. Then reheat on turkey day for a moist, delicious, and easy feast!