The World's Best Turkey Recipe - A Tutorial - Living Sweet Moments (2024)

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The World’s Best Turkey Recipe – This delicious turkey recipe is moist and full of flavor. Perfect for Thanksgiving or any other Holiday. Yummy!

The World’s Best Turkey Recipe – A Tutorial

You didn’t think I was going to miss a Thanksgiving Turkey recipe. After trying many dishes I finally hit the jackpot and have found the World’s Best Turkey Recipe.

Granted, the recipe came from my Mother in Law. She’s a turkey genius and famous for making this dish.

One Thanksgiving I was lucky enough to have spent it with her and with a pen and paper, I watched her every move.

Not only did she used unusual ingredients for the stuffing, her way of flavoring the turkey made a lot of sense.

TheBest Turkey Recipe is very easy to make and it will become your favorite dish to replicate for Christmas or Hanukkah. I will show you step by step photos in case you’re a visual learner like me.

The first and foremost thing you need to do is DEFROST your turkey. It may take a couple of days in the fridge, depending on the size.

I personally like to buy 2 smaller turkeys instead of one big one. 2 – 10 lb. turkeys will cook better and faster than a huge 20 pounder.

Remember to remove the little bag with the turkey organs and the neck. Usually, it’s found inside the cavity.

I also prefer to serve it already cut on a platter so people don’t have a time carving it mid-table. Most of the time guests end up butchering the bird and then it becomes a big mess.

My tip is to carve it on the kitchen and serve it on a beautiful platter. I also add a little bit of the stuffing on the side. See?

Ok wash your hands and grab your defrosted turkey. Let’s start this Thanksgiving celebration.

2 DAYS BEFORE THANKSGIVING

I inject my bird with wine ALL OVER. It doesn’t matter if it’s red or white. Some years I use red, this year I used white. Personally, I love a dry red white.

If you didn’t read this on time or don’t have 2 days to marinate yours, it’s ok, 1 day, 1 hour.. whatever time you have available, inject it with tons of wine.

You’ll see the breast and legs getting plump. If some wine spills over or comes out, don’t worry, it’ll be part of the sauce. Let it drip into the roasting pan.

I also rub it with some onion powder, salt, and pepper.

I cover my bird with foil and let it hang out in the fridge for a couple of days (or whatever you have available) – it’ll give him time to get drunk.

The day we are cooking him, I take him out and make the stuffing.

The stuffing recipe is below, it’s basically a combination of capers, olives, onion, tomatoes, raisins, apples etc. I place each ingredient (minus the capers and raisins) in the food processor so everything becomes the same size and makes it easier for stuffing. See how small everything is?

Now that our bird is drunk, we tuck his wings and we tie his legs together with a string. And we stuff him… Not on the butt but ALL OVER.

With a knife, I make deep incisions on the breasts, legs, wings and anywhere I can. I then, add the stuffing inside the meat. This is what makes this theBest Turkey Recipe.

Every bite you take, it will have turkey and stuffing flavor. No more boring turkey meat.

I will admit, this process takes time, but at the same time, it’s relaxing. I use a deep knife and with my hands add the stuffing inside each cavity I make.

Now I season my bird all over with some salt and add some more wine because, what the heck? Here’s what he looks like before heading into the oven. Check out all the incisions with stuffing he has.