Let’s talk TURKEY…. We’ve had it hundreds of times, right? How many times have you said “This Turkey is ah-freaking-MAYZ-ing!!!”?
I’m not talking about the times you’ve said it just to be nice when the truth is Aunt Gigi’s turkey is dry as hell and has the flavor of that paper the kid next to you in second grade used to eat. I’m taking about the JUICIEST turkey you’ve ever had.
Turkey that is LITERALLY flavored to the bone. Turkey with skin so crispy it becomes the source of an all out war because everyone is trying to get the last piece.
Turkey that breaks free from all the same ol’ same ol’ turkey we’ve had a bazillion times. Turkey that is finger licking good. I’m talking about Forking EPIC turkey that will be the best you’ve ever made.
Trust me! Serve this turkey this Thanksgiving and you’ll be thanking me on Black Friday.
Look at that juicy turkey! I wish I could share some with you. But I can’t… because my husband & I ate it all. Not even joking!
Are you ready to serve an EPIC turkey this Thanksgiving? Just like with all things in this life, all of the very best things come from a little investment.
So now your thinking, “Investment?? Ummmm, I just wanted a recipe.” Not money. Not even hard work. This is actually quite easy.
The investment you’ll have to make is TIME. If you want the perfect turkey you have to start working on it 24 hours before dinner time. 48 hours is even better.
There are two secrets to making this Forking EPIC Turkey….
Marinade & Bacon Juice.
Want to know where the bacon love comes into the picture? Check out the “How To” section under the recipe for more tips and tricks.
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time | Passive Time |
| 8-12People | 20Minutes | 3-4Hours | 24-48Hours |
| Servings | Prep Time |
| 8-12People | 20Minutes |
| Cook Time | Passive Time |
| 3-4Hours | 24-48Hours |
- 8-12 pound turkey thawed
- 1 bunch celery
- 1 pound whole carrots
- 2 large onions
- 2 fresh lemons
- 1 cup Rendered bacon fat
- 1/2 cup favorite dry rub I used Montreal Chicken seasonings
- Marinade
- 5 oz worchestire sauce
- 1/2 cup raw honey
- 1/4 cup molasses
- 1/4 cup brown mustard
- 1 cup course salt
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 2 tablespoons black pepper
- 2 tablespoons crushed red pepper
- 2 tablespoons Tobacco sauce
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Ingredients
Servings: People
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- Rinse turkey & Remove giblets
- Double up two garbage bags, fold down sides, and sit in a roasting pan or large Tupperware container
- Add all of the marinade ingredients and about 5 cups of warm water. Stir making sure all spices are disolved- esp the salt
- Add turkey to marinade mixture, add enough water to cover turkey
- Remove air from bags and tie them closed
- Refrigerate 24-48 hours. Every 6-10 hours give it a little shake and a turn to make sure everything gets evenly marinaded
- Smear 1/4 cup of rendered bacon on the bottom of a large roasting pan
- Split carrots lengthwise and separate celery. Lay them along the bottom of the pan. This is your roasting rack
- Put turkey on top of the veggies- Breast side up
- Stuff inside of turkey with carrots, celery, onions, and lemons. Make sure to stuff both ends- the head and tail
- Dip your fingers in the bacon fat. Gently & slowly start to slide your fingers between the skin and Turkey. Two goals here- separate skin from turkey and get bacon fat on the meat under the turkey skin.
- Rub bacon fat on the outside skin making sure to get all of the nooks and crannies
- Add dry rub making sure to get seasonings get under the skin. Put a thick coat of seasonings on the outside of the turkey.
- Bake turkey at 350 degrees for 2-4 hours (depending on the size of your turkey) basting every 30 minutes. The thick coating of seasonings will slowly start to come off with the juices allowing the skin of the turkey to bubble and blister.
- Allow turkey to rest for 20 minutes before it’s cut.
- Once it’s cut, drizzle some of the pot liquor on the cut turkey.
- Enjoy!
See how the skin is blistered and bubbled? This is what happens when bacon fat gets invited to the party!
Here is how to make this Forking EPIC Juicy Turkey with Crispy Skin:
Start with the marinade...
Double up two garbage bags, fold down sides, and sit in a roasting pan or large Tupperware container
You can use any ingredients in this step that you’d like- the most important ones are the salt and Worcestershire sauce. I esp like the dynamic the honey and molasses gives the brine. I used all of these things and my turkey forking rocked!
Add all of the marinade ingredients and about 5 cups of warm water. Stir making sure all spices are disolved- esp the salt
Add turkey to marinade mixture, add enough water to cover turkey
Turkey should be fully covered with water
Remove air from bags and tie them closed. Refrigerate 24-48 hours. Every 6-10 hours give it a little shake and a turn to make sure everything gets evenly marinaded.
You could skip the veggies if you really have too, but I really think the roasted veggies enhance the “EPICNESS” of this turkey. If you opt to skip any of these, I really urge you to keep the lemons and onions.
Split carrots lengthwise and separate celery. Quarter the lemons and onions
Smear 1/4 cup of the bacon fat on the bottom of the roasting pan
Lay carrots and celery along the bottom of the pan. This is your roasting rack
Put turkey on top of the veggies- Breast side up
Stuff inside of turkey with carrots, celery, onions, and lemons. Make sure to stuff both ends- the head and tail
Dip your fingers in the bacon fat. Gently & slowly start to slide your fingers between the skin and Turkey. Two goals here- separate skin from turkey and get bacon fat on the meat under the turkey skin.
Add dry rub making sure to get seatings under the skin. Put a thick coat of seasonings on the outside of the turkey.
Pull skin back into place. Rub bacon fat on the outside skin making sure to get all of the nooks and crannies.
Add dry rub making sure to get seasonings get under the skin. Put a thick coat of seasonings on the outside of the turkey.
Bake turkey at 350 degrees for 2-4 hours (depending on the size of your turkey) basting every 30 minutes. The thick coating of seasonings will slowly start to come off with the juices allowing the skin of the turkey to bubble and blister.
Can we take a minute to apprieciete that Crispy Skin on this baby!?!?
Allow turkey to rest for 20 minutes before it’s cut.
Once it’s cut, drizzle some of the pot liquor on the cut turkey. Arrange the carrots and onions on your patter as well because I don’t typically like cooked carrots but these are FORKING EPIC! Happy Thanksgiving!
Want something EPIC to serve with this Forking EPIC Turkey? Check out my
