Chef Peit’s Famous Thanksgiving Rosemary and Roasted Garlic Turkey

Recipes for the Home Cook: Chef Peit’s Famous Thanksgiving Rosemary and Roasted Garlic Turkey

When the temperatures drop, the work doesn’t stop. We hear the question, “what do y’all do when the park is closed?” so often. You’ll find our maintenance, marketing and merchandise teams hard at work all off-season long getting ready for the following year of fun. In fact, all our departments have off-season projects to ensure a fun and safe year of operation is ahead. But there is one team that works during the season, in the off-season and at home—our Foods team. They are busy developing fresh flavors and scrumptious new recipes and meals for you to enjoy in 2021. This team is led by our Executive Chef, Chris Peitersen. We convinced him to take a short break to share his personal Thanksgiving Turkey recipe with us. So, now you don’t have to fret about finding that perfect turkey recipe anymore!

Ingredients:

• Turkey, Thawed and Rinsed (neck and organ packet  removed) - 1 Each – 16-24 Pounds

• Butter, Salted, Melted - 4 Each – 4 Ounce Sticks

• Garlic, Freshly Chopped - 3 Tbsp

• Rosemary, Freshly Chopped - 3 Tbsp

• Black Pepper, Course Ground - 1 Tbsp

• Salt, Kosher - 1 Tbsp

• Rosemary Sprigs - 2 Each

• Carrots, Peeled and Diced ½” - 2 Cups

• Chicken Stock - 1 Quart

• Yellow Onion, Peeled and Diced ½” - 2 Cups

• Celery, Cleaned and Diced ½” - 2 Cups

• Garlic Bulbs, Tops Sliced Off -  5 Each

• Black Pepper, Course Ground - 1 Tbsp

• Salt, Kosher - 1 Tbsp

Procedure:

1. Work area and utensils must be clean and sanitary.
2. Preheat oven to 325 Degrees F.
3. Place turkey into a roasting pan.  Place your hand under the skin that covers the breast meat and separate the skin from the breast muscle, being careful not to tear or remove any skin.
4. Combine the butter, garlic, rosemary, pepper and salt into the mixing bowl and combine well.  Place half of butter mixture into a meat syringe and inject the turkey throughout its muscle areas.
5. Using your hands, rub the remaining half of the butter mixture over the breast meat (under skin) and over outer layer of skin.  Insert a rosemary spring over each breast (under the skin).
6. Place chicken stock, carrots, onions, celery and garlic bulbs into pan around turkey.  Sprinkle remaining pepper and salt over entire pan, covering turkey and vegetables.
7. Place pan in oven and roast for approximately 20 minutes per pound (5 ½ - 8 hours).  Be sure to baste the chicken broth from the bottom of the pan over the entirety of the turkey every 30 minutes.  If certain area of the turkey begin to darken, place small pieces of foil over those areas (usually the breast area and legs) to slow down the darkening process.  The turkey is fully cooked once the breast meat reaches 165 Degrees F and the thigh meat reaches 180 Degrees F (use a thermometer).
8. Remove the turkey from the oven, cover it with foil and let it rest for 45 minutes.
9. Carve turkey and place turkey slices onto a platter.  Ladle some of the liquid from the pan over the turkey slices to add some extra moisture and flavor.
10. Serve and enjoy! Tip:  The remaining stock and pan drippings make a great roasted garlic cream gravy if you reduce them with some heavy cream (be sure to remove the roasted garlic cloves from the garlic bulbs and discard the bulbs)

And You are Done! Carve and Enjoy!