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Home » Recipes » Poultry

Perfect Roast Turkey - Brine it, Debone it, Roast it

Published: Nov 1, 2021 · Modified: Oct 15, 2024 by Marisa Franca

Jump to Recipe
Perfect roast turkey breast sliced on a cutting board with a sprig go thyme in front.

When we make our Thanksgiving roast turkey we never make it whole. Our tradition is to brine it, then to debone it, and finally to roast it.

As the bird roasts, it fills the house with a mouthwatering aroma. The all-purpose seasoning we use along with the onion and butter flavors every bite of turkey-- not just the outer skin. This moist turkey isn't dependent on a heavy gravy to give it flavor or to make it moist. We find that even the breast meat is always tender and succulent.

Our 16 ½ pound turkey cooked in just about 1 ½ hours compared to the 4 or more hours a whole turkey would take to reach an internal temperature of 165° F. And we have another little time-saving secret. We made the turkey the day before and then on Thanksgiving we just warmed it up in a large electric skillet set on low.

It turned out to be a perfect roast turkey! It tasted as if it was just roasted and sliced --delicious!! Try our method and see if it's not true!! 

For this recipe, you'll need turkey, lemon juice, oranges, kosher salt, brown sugar, onions, jalapeño peppers, cilantro, garlic, chili powder, cumin, oregano, unsalted butter, white wine. 

Perfect roast turkey breast sliced on a cutting board with a sprig go thyme in front.
Jump to:
  • How the best Thanksgiving roast turkey started
  • A juicy roast turkey evolves
  • Here is our no-fail deboned turkey recipe
  • Make the Thanksgiving turkey ahead
  • Perfect Roast Turkey: Brine it, Debone it, Roast it
  • 📖 Recipe
  • 💬 Comments

How the best Thanksgiving roast turkey started

This method is actually my mamma's way to make a roast turkey. She didn't brine the bird, but she did debone the turkey. She would then use the fleshy bones and neck to make her brodo {broth}.

She'd season the turkey with plenty of salt and pepper, sprinkle the meat with just a bit of rosemary,  then smother the meat with onions slivered so thin that when the onions cooked they seemed to dissolve into the turkey pieces.

Finally, she dotted the entire onion-covered meat with thin pats of butter.

A juicy roast turkey evolves

We took my mamma's basic way of deboning, seasoning, and roasting a turkey and added to it. Now we let the bird soak in a wet brine. This is the best turkey brine recipe we've ever made. It has a southwestern flavor with citrus fruits, peppers, and fresh herbs. We let the turkey soak in the brining liquid for 24 hours.

We've photographed each step and written an explanation for it.[ If some of the photos are fuzzy it's because a certain someone is too darn quick with a knife and I  couldn't keep up.]

We've included the brine recipe and the  All Our Way Seasoning is in a previous post.

Here is our no-fail deboned turkey recipe

collage of the boning of a turkey for the perfect roast turkey
Boning the Turkey steps 1-9

1. Remove turkey from brine and pat dry with paper towels.

2. Place turkey breast side down on paper towel covered cutting board. Cut both wings off at the joint next to the body.

3. Cut off both legs and the thighs at the joint next to the body.

4. Remove the lower back by cutting on either side of the rib bones, pulling the bony piece toward you and breaking it off.

5. Split the breast meat in two by slicing down the middle of the breast.

6. Let the knife follow the breast bone on one side.

7. Keep cutting downward following the breastbone until the meat is cut off.

8. Follow the same procedure on the opposite side.

9. This is what the breastbone looks like with the meat removed.

Collage of steps 10-18 boning the meat for the Perfect roast Turkey.
Boning the Turkey Steps 10-18

10. Separate the leg from the thigh by cutting through the joint. It should cut right through. Do this for both sides.

11. Lay the thigh skin side down.

12. Detach the meat from the bone by first running the knife on either side of the bone. Do not cut all the way through.

13. Run the knife underneath the bone and continue cutting until the meat is all off the bone.

14. Lay the thigh meat flat -- skin side down.

15. Cut the thigh meat into two pieces.

16. Separate the wing by cutting at the joint. Do this for both wings

17. Run the knife on either side of the bone so that the meat is still attached but the bone is exposed.

18. This is the way both wing pieces look. They will roast like this.

Collage of boning and preparing the Perfect roast turkey steps 19-22.
Perfect Roast Turkey Steps 19-22

19. These are all the turkey pieces that are ready to be put into a large roasting pan. The legs do not get boned.

20. Thinly slice one onion.

21. Put the turkey pieces into the pan skin side down. Season the side facing up first then sprinkle the onions over the entire meat pieces and finish by placing pats of unsalted butter - about ¾ stick --evenly over the meat. Put in a preheated 350°F. oven.

22. Bake for 30 minutes then add ⅓ cup of dry white wine. Turn over the pieces and season this side with the All Our Way Seasoning. The meat will be skin side up and it will stay this way until done.

Collage of Perfect Roast Turkey Steps 23-24 finishing up on the turkey by having the slices in a pan.
Perfect roast Turkey is sliced and put back in the pan.

23. Using a baster, baste every 15 minutes until the internal temperature reaches 165°F with an instant-read thermometer. Our turkey took 1 ½ hours. Cover the turkey with a foil tent and let the bird rest for 20 minutes.

24. The boned turkey is sliced and ready to eat. The pieces still with the bone are for those who like the dark meat and like to pick at the bone -- that was my papa.

Holiday turkey breast slices on a wooden cutting board with a thyme sprig in front.
Turkey ready to eat Brined,Boned, Baked @allourway.com
Turkey Ready to Eat - Brined, Deboned, Roasted

Make the Thanksgiving turkey ahead

We made the turkey on Wednesday and we ate it on Thursday.

Just think how wonderful it would be to have room in the oven to make something other than the turkey. And you wouldn't have to make space at the dining room table for a huge platter and bird. that is a win-win.

Right now there are quite a few sales on fresh turkey. We took advantage of the sales and bought three. We've already brined, boned and baked another turkey and froze the meat into dinner portions.

We froze one turkey whole for frying later on and the last one we boned and froze in two portions for roasting at a later date. We simply can't pass up $.49 a pound for meat -- that's cheap eating.

If you have any questions please ask and if you need anything clarified let us know and we'll try to make it clearer. Once you try this deconstructed turkey recipe, you'll never want to go back to roasting a whole bird again.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

YOU MAY NEED . . .

The following are affiliate links. As An Amazon Associate I earn from qualifying purchases.

How to Brine, Bone, and Bake (Roast) a Turkey @allourway.com
Turkey - Brined, Boned, Baked (Roasted)

Perfect Roast Turkey: Brine it, Debone it, Roast it

This method works equally well with an entire turkey or just a turkey breast. The brine gives the meat plenty of flavor as well as ensuring that it stays moist and succulent. You won't have to drown the meat in gravy just to be able to swallow. This is the best roast turkey recipe we've ever tasted.

This dish would be ideal for any holiday meal and it is so simple to make we've even made turkey breast throughout the year when we had a roast turkey craving. Make it for your family and friends and see for yourself.

A perfect accompaniment to this roast turkey is our savory and spicy Sweet Potato Casserole with Bacon. Along with the perfectly roasted turkey, serve a delicious Cheesy Broccoli Casserole, Caramelized Brussels Sprouts, and Creamy Swiss Chard Gratin that will have your family running to the table. And we can't forget the potatoes. Everyone would rebel if we didn't serve our delicious Potatoes Au Gratin. They won't miss the mashed potatoes, believe me. And if you're looking for a delicious and easy holiday side dish, our Southern Old Fashioned Sweet Onion Casserole is the perfect solution for your upcoming freast.

If you like this recipe, please give it a 5-star rating. 

📖 Recipe

Thanksgiving turkey sliced on cutting board.

Perfect Roast Turkey: Brine it; Debone it; Roast it

A spicy flavored brine with an intense flavor that soaks into the meat ensuring meat that is moist, succulent, and loaded with taste. Boning the turkey first then roasting is a guarantee you don't overcook it.
5 from 44 votes
Print Pin Rate
Course: main dish
Cuisine: American
Prep Time: 12 hours hours
Cook Time: 1 hour hour
Resting Time: 15 minutes minutes
Total Time: 13 hours hours
Servings: 12
Calories: 845kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

BRINE SOLUTION

  • 1 ½ cups bottled lemon juice
  • 1¼ cups orange juice If you have fresh oranges, put in 1 orange halved with rind.
  • ¾ cup kosher salt
  • 1 ½ cups packed light brown sugar
  • 1 ½ cups chopped yellow onions
  • 3 jalapenos minced (with their seeds)
  • ⅓ cup chopped fresh cilantro
  • 3 Tablespoons chopped garlic
  • 4 ½ teaspoons chili powder
  • 4 ½ teaspoons ground cumin
  • 1 ½ teaspoon dried oregano

BAKING THE TURKEY

  • 12 lb. turkey
  • 6 tablespoon unsalted butter
  • 1 onion med. size thinly sliced
  • ½ cup white wine dry
  • All Our Way seasoning
Get Recipe Ingredients

Instructions

BRINING THE TURKEY

  • Combine all of the ingredients with 1 ½ gallons of water in a large nonreactive container, large pot or brining bag and stir to dissolve the sugar and salt.
  • First step is to rinse the turkey under cold running water. Make sure everything is out of the turkey's cavity. Trim off all extra pieces of skin and fat, including the wing tips. Discard.
  • Add the turkey to the brine and make sure the salt water solution covers the turkey. If necessary add more water.
  • Refrigerate for at least 12 hours and up to 24 hours.
  • When ready to roast, remove brined turkey from the flavorful solution and pat dry with paper towels. Follow the technique for All Our Way Turkey - Brine it, Bone it, Bake it.

ROASTING THE TURKEY

  • Heat oven to 350℉. Place the boned turkey skin side down in a large pan. Make sure the pieces fit snuggly together - you don't want those pan juices to evaporate. 
  • Generously season the turkey with All Our Way seasoning and rub or your favorite seasoning. Scatter the thinly sliced onions over the top of the meat. Dot the entire turkey pieces with the unsalted butter. 
  • After 15 minutes, turn the turkey skin side up in the pan. Sprinkle the white wine over the turkey and salt and pepper this side. 
  • Using a turkey baster, baste the turkey with its juices every 15 minutes. Once the thickest pieces reach an internal temperature of 160 F. remove from oven. 
  • Loosely tent with aluminum foil and let it rest for 15 minutes. 
  • Slice the turkey parts and then put them back into the pan. Baste with the juices of the turkey slices.
  • ENJOY!! This will be one moist and delicious turkey at your Thanksgiving dinner.

Nutrition

Calories: 845kcal | Carbohydrates: 37g | Protein: 99g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 341mg | Sodium: 7606mg | Potassium: 1235mg | Fiber: 1g | Sugar: 32g | Vitamin A: 805IU | Vitamin C: 34.8mg | Calcium: 117mg | Iron: 5.1mg

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    First published October 6, 2018. Last updated November 1, 2021. Updated with more information for a better reader experience.

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    Reader Interactions

    Comments

    1. Valen Francisco

      October 15, 2022 at 5:54 am

      5 stars
      Your recipes are amazing. We love them. My husband is Italian and I am a Italian wanna-be. Thank you so much for sharing!

      Reply
      • Marisa Franca

        October 15, 2022 at 7:50 am

        Thank you very much for your wonderful comment. I really appreciate it. Happy baking and you ARE Italian -- that's what my Hubby says to me. Abbraccio forte!

        Reply
    2. Jovina Coughlin

      November 08, 2021 at 9:53 am

      Very helpful advice.

      Reply
    3. Amy Dong

      November 04, 2019 at 3:19 pm

      5 stars
      Agreed completely! Brining is the way to go for the most tender, moist turkey. The basting must give your turkey such great flavors. I, for one, can eat turkey all season long 🙂

      Reply
    4. Gail

      November 04, 2019 at 12:34 pm

      5 stars
      Love your thorough step by step pictures! I've never cooked a turkey in my life but I would totally try this method!

      Reply
      • Marisa Franca

        November 04, 2019 at 12:35 pm

        Hi, Gail! I hope you give it a try -- use the bones for bone broth and you have some amazing meals ahead of you. xoxo

        Reply
    5. Jenni LeBaron

      November 03, 2019 at 11:39 pm

      5 stars
      This turkey sounds completely amazing. I love all of the fresh citrus you utilize and all of those gorgeous herbs and seasonings. I might have to try this before Thanksgiving rolls around because I don’t want to wait!

      Reply
    6. Leanne

      November 03, 2019 at 7:58 pm

      5 stars
      I don't often cook a turkey since it's just me and my husband, but with the holidays approaching, turkey is definitely on the menu. This is such a helpful post and the turkey really does look perfectly roasted! Can't wait to give this recipe a try!

      Reply
    7. Rebecca Blackwell

      November 03, 2019 at 2:11 pm

      5 stars
      I tried this earlier this week and it is soooooo delicious. I absolutely love the step-by-step tutorial about how to debone a turkey. I'd never deboned a turkey before and, honestly, hadn't even considered doing so until I saw this recipe. Your instructions made it super easy. Thank you so much!

      Reply
    8. Candice

      November 01, 2019 at 11:46 pm

      5 stars
      We tried this recipe last year and it really was perfection...I bet it was that amazing 24-hour Southwestern brine. Everyone loved it... can't wait to make it again this year!

      Reply
      • Marisa Franca

        November 03, 2019 at 11:08 am

        Thank you, Candice, for taking the time to comment. We're so glad you liked the turkey -- it's our traditional turkey. Have a wonderful holiday!! xoxo

        Reply
    9. Lori Hill

      November 03, 2018 at 11:07 pm

      It sounds like an awesome way to prepare the turkey! I bet it’s delicious!! Thank you for sharing at #BloggingGrandmothersLinkParty

      Reply
    10. Clearissa Coward

      November 01, 2018 at 1:54 pm

      5 stars
      Your turkey is beautiful and I know it is flavorable. No large roster needed. Easier cleanup. What's not to love? This is very different from my traditional way of preparing the turkey. TFS.

      Reply
    11. Deb

      October 28, 2018 at 1:24 am

      IF i make a Wednesday how do I warm it up Thanksgiving day so it’s moist n doesn’t dry out?

      Reply
      • Marisa Franca

        October 28, 2018 at 7:24 am

        Hi Deb!! Well, what we do is put the turkey in our large electric skillet and set on warm. By the time we eat, it is warm and juicy. If you don't have an electric skillet, put the sliced turkey in a 13X9 pan or larger depending on the size of the turkey with all the juices. Cover the turkey with foil and set in a preheated 200 F oven. I know setting it in the oven saves you time but not the oven. Ideally, the large electric skillet set on warm is fantastic. It warms up in no time. We occasionally ladle some of those yummy juices over the meat as it warms. On the big day, you don't have to contend with slicing the turkey off of the bones. Really a time saver and the taste is soo good.

        Reply
    12. Noel Lizotte

      October 22, 2018 at 8:18 pm

      5 stars
      I came back for a second look at this recipe ... considering it for the big dinner! This just looks so tasty!

      Reply
    13. Andrea

      October 22, 2018 at 4:04 am

      Thank you for sharing so many great info! I've actually never attempted to roast a turkey, but I'm definitely going to try it this year, I'll make sure to follow your recipe 🙂

      Reply
    14. Sam | Ahead of Thyme

      October 22, 2018 at 12:02 am

      What an interesting way to prepare turkey dinner! Looks so juicy!

      Reply
    15. Eileen Kelly

      October 21, 2018 at 11:31 pm

      5 stars
      Marisa, this is a fantastic way to make a turkey! I have brined a lot and love the flavors. What you do by deboning, is fantastic! You have a delicious flavorful turkey! I love that your Mom made a Brodo with the turkey carcass. I love that you cook the turkey on Wednesday. You are right, the mess is out of the way! More room and maybe a little relax time on Thursday!

      Reply
    16. lauren

      October 21, 2018 at 10:57 pm

      5 stars
      I always brine my turkey but I've never taken it off the bone! Such a great idea and cuts down on cooking time. Definitely trying it this year!

      Reply
    17. Anne Murphy

      October 21, 2018 at 10:26 pm

      5 stars
      Oh, what a great idea! I've had someone teach me how to bone a chicken,once, but that was keeping the whole thing in one piece to stuff later - very cool but very fussy... This looks so worth it! I totally love the idea of cooking it on Wednesday - I like to make as much ahead as possible, but always just accepted the idea that the turkey just was not possible. This opens up a whole new world! LOL

      Reply
    18. Jessica (Swanky Recipes)

      October 21, 2018 at 9:54 pm

      5 stars
      The hubs has been on me to make a pre Thanksgiving feast all ready! I can't blame him though because roasted turkey is my favorite this time of year. I'm going to up my game this year and make this brine recipe!

      Reply
    19. Kitty

      October 21, 2018 at 9:28 pm

      I'm a big fan or not cooking a turkey whole. It just takes to darn long when it's in one gigantic piece! Excited to try this method!

      Reply
    20. Leslie Haasch

      October 21, 2018 at 7:00 pm

      I always make my Thanksgiving turkey the same way, year after year. I should try something different this year and brine it!

      Reply
    21. Shelley

      October 21, 2018 at 10:24 am

      5 stars
      What a fantastic take on Thanksgiving turkey! Such a great, unique flavor profile with the jalapeño peppers, cilantro, chili powder and cumin - my boys would love that! And I love that it's something that can be made ahead, which makes pulling together the "main event" soooooo much easier! Such great info and step-by-step photos to help everyone get this right. Terrific post - thank you!

      Reply
    22. Jenni LeBaron

      October 19, 2018 at 11:53 am

      5 stars
      This looks like a fantastic way to shake my traditional Thanksgiving turkey up! I bet the consistent basting make the bird so moist and tender!

      Reply
    23. Veena Azmanov

      October 18, 2018 at 3:00 pm

      5 stars
      This is a fabulous post, Marisa. I keep coming back to read it. So packed with good information. Definitely great for anyone who is new working with turkey.

      Reply
    24. Dee | Grammy's Grid

      October 18, 2018 at 9:33 am

      5 stars
      YUM! We haven't had traditional turkey since hubby got into the deep frying craze! This year we just may skip the fryer as I do not like how it tastes. Shared ♥

      Reply
      • Marisa Franca

        October 18, 2018 at 9:36 am

        Hi, Dee! We used to fry a turkey -- it's been a while our son has the fryer now.

        Reply
    25. Helen @ Fuss Free Flavours

      October 16, 2018 at 6:34 am

      5 stars
      This is just fabulous - I love that all the work is done in advance making this so easy to serve. Love a lovely moist juicy turkey too!

      Reply
    26. Ciao Chow Linda

      October 15, 2018 at 9:08 pm

      Wow. That is a novel and delicious way to make a turkey. I won’t be making the turkey this Thanksgiving, but want to give this a try another time.

      Reply
    27. Heather

      October 15, 2018 at 8:30 pm

      5 stars
      I am on Turkey duty this year (well that amonst all the things!) so thank you for this! I have heard brining makes a huge difference so going to have to give it a try! And the alliteration is helpful 😉

      Reply
    28. Gloria

      October 15, 2018 at 12:22 pm

      5 stars
      I told my husband about this recipe. I think we need to try this....looks like a great way to enjoy delicious turkey. Only wish we could get turkeys that cheap in Canada!! You can sure feed a crowd this way....and my kids LOVE turkey. They always want leftovers when I make it.

      Reply
    29. Dawn - Girl Heart Food

      October 15, 2018 at 11:23 am

      5 stars
      Whoa! Talk about lots of great instructional pics! I absolutely love turkey...one of my fave proteins and this has me totally wanting some right now 🙂

      Reply
    30. Denise

      October 11, 2018 at 7:39 am

      5 stars
      I love this idea! I have never made the Thanksgiving turkey but I just might this year. The boning looks a little intimidating but my father in law was a butcher and lives with us so I'm sure he can lend his wisdom. Can't wait to give this a try. I might not wait for Thanksgiving either!

      Reply
      • Marisa Franca

        October 12, 2018 at 7:28 am

        Hi, Denise! The process really isn't difficult and the turkey tastes amazing.

        Reply
    31. Veena Azmanov

      October 10, 2018 at 2:41 pm

      5 stars
      You do make things looks so easy Marisa. You remind me of my mom. That's how she taught me - detailed explanation. Thanks for the lovely read. Beautiful post.

      Reply
    32. Jolina

      October 10, 2018 at 9:51 am

      5 stars
      This looks amazing Marisa! I have never been involved in the turkey part of thanksgiving, they always assign me to dessert (I wonder why lol!) so I always thought it was such a complicated process. I love how you broke the process down like this.

      Reply
    33. Alexis

      October 09, 2018 at 8:21 pm

      5 stars
      Great job explaining the deboning of the turkey, so simple even I understood it. I'll have to give it a try when the turkeys go on sale in a few weeks. Thank you

      Reply
    34. Gloria

      October 09, 2018 at 1:38 pm

      5 stars
      What an interesting post. We have NEVER prepared turkey this way. Roasted, BBQ, spatchcocked...but never this way. I totally WISH we could get a turkey that cheap in Canada. We just had Thanksgiving last weekend and I paid $2.49 per pound for a fresh turkey. Frozen was $1.99/pound....I keep saying food in Canada is WAY overpriced. I would have my freezer full of turkey if I could get that deal.

      Reply
    35. Veena Azmanov

      October 09, 2018 at 7:29 am

      5 stars
      Marisa this is such an informational post. Love it. Not many people know how to debone a chicken. I love no-fail recipes and need to try this soon.

      Reply
    36. Jyothi (Jo)

      October 09, 2018 at 5:43 am

      5 stars
      That's a beautifully cooked and presented turkey. I would say this would be the best show stopper on dinner table for thanksgiving. Your recipes always gives out so much information that it's guaranteed to be a hit with any family.

      Reply
    37. Dan Zehr

      October 09, 2018 at 4:20 am

      5 stars
      An interesting turkey recipe. Great idea for a festive table. Wow and wow, this is so delicious and it makes my mouth watering

      Reply
    38. Mahy Elamin

      October 09, 2018 at 3:47 am

      5 stars
      Wow, what a beautiful presentation! What a scrumptious dish! I am going to make this! Yum. Thank you.

      Reply
    39. Denay DeGuzman

      October 09, 2018 at 12:08 am

      5 stars
      I love all the great step-by-step photos! What a great way to make a perfect roast turkey. Yum. Yum!

      Reply
    40. Noel Lizotte

      October 08, 2018 at 7:33 pm

      5 stars
      I swear Thanksgiving is my favorite holiday! This looks wonderful ... and what a great way to keep the turkey from becoming tasteless.

      Reply
    41. Pavani

      October 08, 2018 at 5:26 pm

      5 stars
      That is a perfectly cooked turkey - so juicy and delicious. It's almost time for turkey day 🙂 Thanks for sharing the recipe.

      Reply
    42. Karyl Henry

      October 08, 2018 at 5:22 pm

      5 stars
      This turkey looks delicious...but I know I would miss having that big old turkey leg on my plate 🙂 I will say, this makes leftovers the next day much easier

      Reply
    43. Lauren Vavala

      October 08, 2018 at 4:28 pm

      5 stars
      This turkey looks absolutely perfect to me! I never thought to take it off the bones, but what a great idea to save time (and prevent my fiance from shredding it to bits attempting to carve it after roasting ha!).

      Reply
    44. Claudia Lamascolo

      October 08, 2018 at 2:16 pm

      5 stars
      We love a brined turkey but we smoke ours. I really love it fried too although not healthy the fried one is my favorite so we make two 10 pounders for the holiday. The kids love the brined one too.

      This surely looks fabulous and I think I will try your brine it sound so flavorful.

      Reply
    45. Tammy

      October 07, 2018 at 11:52 pm

      5 stars
      Haha love it! Brine it, bone it, bake it - has a ring to it if you ask me! Anyway, I love this method. We've been brining our bird for the past couple of years and you can truly taste the difference...so good! I like your technique of boning it before cooking...definitely need to try this and it makes the whole process a lot easier!

      Reply
    46. Jovina Coughlin

      October 07, 2018 at 1:17 pm

      You have a great recipe for turkey. It won't be long now before we need this recipe.

      Reply
    47. Susie

      October 07, 2018 at 10:31 am

      5 stars
      Good morning, Marisa, I’m going to give your NO FAIL recipe a try.......I’m not sure about the boning process????. We can’t tell you how happy we are to hear the exciting news about the house. This house was meant for you both....We LOVE everything about it. Prayer is powerful and believe you had some help from family above.... We know we did when we bought our house.

      Thanks, again, for another great recipe.....Wish I had the Master to debone my Turkey for me????

      Reply
      • Marisa Franca

        October 07, 2018 at 12:09 pm

        Thank you, sweet Sis!! It's not hard to bone out the turkey -- think of it as a big chicken. Sending lots of love and hugs your way!!

        Reply
    48. Rosemary

      December 09, 2014 at 10:47 am

      5 stars
      Marisa, that looks so delicious, going to make this for sure. Thanks

      Reply
    49. debbiedoos

      December 06, 2014 at 11:33 am

      5 stars
      You have my mouth watering. Thanks for sharing!

      Reply
      • Marisa Franca

        December 06, 2014 at 11:48 am

        It is a great way to make the turkey -- in all the years we've been making it, it has yet to be dry.

        Reply
    50. Lisa

      December 04, 2014 at 8:53 am

      5 stars
      Yesterday, while eating turkey soup, I was feeling I've had enough turkey for a while...now I see this post and how delicious the turkey looks in the final photo, and it makes me want to eat some right now! This looks so good. I've yet to brine a turkey but have always wanted to try it, maybe next year. Thank you for the post and your recipes/instructions.

      Reply

    Trackbacks

    1. Italian Sausage Dressing - Ripieno di Salsicce says:
      May 5, 2020 at 10:21 pm

      […] We like baking the dressing and turkey separately. It’s difficult to stuff a bird that’s already been Brined, Boned, and Baked. […]

      Reply
    5 from 44 votes (3 ratings without comment)

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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