What’s Cooking in Kelli’s Kitchen –The Perfect Turkey

Friends, we have reached the Thanksgiving Holiday—one of the greatest days of the entire year. As Americans, we have a solemn obligation to cook a turkey with all of the fixings surrounded by family and friends.

Unfortunately, many Thanksgiving turkeys are disasters, turning out dry and flavorless. We are then forced to compensate by slathering gravy and cranberry sauce all over the meat. 

For this week’s recipe, I bring you a solution to both of these problems! I want to be clear that this recipe is not for the faint of heart, nor is it for anyone who enjoys under-seasoned meat or gravitates towards air fryers for cooking. 

We are going to use 400 cloves of garlic here. And we are going to change the way you think about Thanksgiving Dinner forever. By brining and smoking a smaller-sized turkey, you’ll end up with juicy and tender meat that everyone will love.

Through the gentle, slow cooking of an obscene amount of garlic, we’ll end up with the most flavorful pan gravy you will ever eat. 

If you don’t have a smoker, you can cook this recipe in the oven. However, I strongly recommend smoking this turkey with mild pellets like pecan, hickory, maple, or a poultry blend.

I hope you enjoy this recipe as much as I do.

Ingredients:

• 1 12-13 lb. turkey
• 16 oz package turkey brine mix
• 1 gallon water
• Ice, as needed
• 3 sticks unsalted butter, softened
• 1 bunch parsley, finely chopped
• 1 tablespoon garlic, finely minced
• 1 tablespoon extra-virgin olive oil
• 1 lemon, zest and juice
• 2 lbs. garlic cloves, peeled
• Poultry barbecue rub, as needed
• Cooking oil spray
• 12 oz light beer
• 2 cups chicken stock
• 2 cups dry white wine
• ½ cup all-purpose flour
• 1 tablespoon Worcestershire sauce
• ½ cup heavy cream
• Kosher salt, to taste
• Black pepper, to taste

Directions:

1. The night before, brine the turkey. Combine the turkey brine mix with 8 cups of water and heat over medium-high heat. Stir to dissolve any sugar and salt completely as the water comes to a boil. Once boiling and fully dissolved, remove from the heat and let chill. Combine chilled brine with remaining water and ice. Place the turkey in a large food-safe container and cover with the brine. Leave for about 12 hours.
2. The next day, remove the turkey from the brine, rinse off all of the salt and seasonings, and pat dry thoroughly.
3. Make the compound butter. In a bowl, combine the softened butter with one tablespoon of garlic, parsley, lemon zest and juice, and olive oil, and work until combined.
4. Place the turkey breast side up in a roasting pan. Carefully rub about half of the compound butter under the skin on top of each breast. Spray the entire turkey with cooking oil, then spread the remaining compound butter over it. Cover the turkey liberally with barbecue rub.
5. Preheat a smoker to 350°F and place the roasting pan with the turkey inside. Cook the turkey, basting the skin with melted fat at the bottom of the pan periodically until the thickest part of the breast registers 160°F. It will carry over to 165°F as it rests. This may take anywhere from 3 to 4 hours.
6. About 90 minutes before the turkey is done cooking, add the 2 lbs. of garlic cloves to the bottom of the pan, pour in about half of the beer, and stir to combine.
7. Once the turkey is done, remove it from the smoker. The garlic on the bottom of the pan should be golden and should fall apart when pressed with a spoon. If the garlic is not soft enough, remove the turkey and put the garlic back in the smoker for 20 minutes or so, until it is ready.
8. Let the turkey rest for at least 30 minutes.
9. Make the garlic gravy. Strain the fat and cooking juices into a small saucepan. Place the garlic cloves in a large sauté pan or Dutch oven.
10. To the garlic cloves, add the chicken stock and white wine, and heat over until simmering. Reduce some of the liquid and cook the alcohol out of the wine.
11. With the reserved juices, heat over medium-low heat and whisk in the flour to make a roux. Cook for a few minutes, whisking consistently.
12. Once the garlic gravy has reduced a little, gradually whisk in the roux until the desired consistency is reached, season with Worcestershire sauce, salt, pepper, and ½ cup of heavy cream. Using an emulsion blender, blend the gravy until smooth.
13. Carve the turkey and serve it with the 400 garlic clove gravy.

Erik Jimenez splits his time between the statehouse and the stove—he’s Nevada’s Chief Policy Deputy by day and an inventive chef by night. He brings flavor to everything he does—from state finance to five-star culinary delights.