Thanksgiving Day is less than 10 days away! Intimidated by turkey? Feeding 12 people? Fear not. I’m so thrilled to share with you a fool-proof turkey recipe that anyone can master, made easy with holiday staples from ALDI. Just leave yourself some time for thawing a frozen bird (1 day for every 4 lbs) and brining it (at least 8 hours). From there it’s smooth sailing—you’ve got this! This post is sponsored by ALDI USA.
Thanksgiving is my favorite holiday, without a doubt. The little things my family did growing up made it so special. My mom, arguably the world’s most hospitable woman, would set the table with the utmost care almost a week prior to the big day. My brother and I would wake up early to watch the Macy’s Thanksgiving Day parade on TV over everything bagels and cream cheese. We proceeded to reenact the parade with stuffed animals and toy trucks. I’d accompany my dad to the grocery store for the cranberry sauce and ice that mom forgot to buy. The Christmas tree was up and my grandparents would arrive around noon for pre-game hors d’oeuvres like chips and onion dip, shrimp cocktail and sparkling apple cider.
We’d sit down to a classic Thanksgiving Day meal, complete with roasted turkey and mashed potatoes, finished off with grandma’s signature apple pie. Shortly after the food was gone, the women played a board game while the men stretched out like cats on the sofa, full and vulnerable (I had to plug that in, it’s an I Love Lucy reference). I can visualize the entire scene in my head. The love was tangible.
As an adult, I’m drawn to carry on the same traditions my parents did. ALDI carries everything I need at unmatched prices ($2.85 for Kerrygold butter? Speechless!) The ALDI brand is synonymous with words like quality and efficiency. Everything they do is intentional and thoughtful, from the 25-cent deposit on grocery carts to the no-frills display of products for sale—and it’s all to keep prices lower than you’ll find them anywhere else.
This holiday season, you’ll find everything you need for your special gathering at ALDI from quality seasonal foods to unique gifts in the “ALDI Finds” aisle. I picked up a super-soft Sherpa lined robe, addictive dark chocolate sea salt caramels and artisanal cheeses for an upcoming diner party, all in one trip. Make ALDI your first stop for holiday shopping and you’ll be surprised by what you find. I guarantee you’ll fill a cart’s worth, so don’t forget that quarter!
Back to the star of the Thanksgiving show—that turkey!
When you head to ALDI for your turkey, share your experience with us on Instagram by tagging @aldiusa and #ALDILove! Click here to find your nearest ALDI location. From my family to yours, allow me to be the first to wish you a Happy Thanksgiving!
Be sure to follow ALDI on social media and stay up-to-date on all things holiday!
- Brine:
- 4 quarts cold water, divided
- 1 cup kosher salt
- 1 tablespoon peppercorn
- 2 bay leaves
- 2 teaspoons whole cloves
- 2 teaspoons allspice berries
- 2 teaspoons mustard seeds
- 1 bottle (750ml) Crystal Creek Cellars Riesling
- 1 large onion, skin on, quartered
- 6 garlic cloves, skin on, smashed
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 lemons, sliced
- Turkey:
- Frozen Butterball Turkey 10-14 lb, fully thawed, giblets and neck removed
- 6 sprigs fresh thyme leaves, finely chopped
- 6 sprigs fresh rosemary leaves, finely chopped
- 6 fresh sage leaves, finely chopped
- ¾ cup (1-1/2 sticks) Countryside Creamery Unsalted Butter at room temperature
- 1 large onion, skin on, quartered
- 3 garlic cloves, skin on, smashed
- 2 tablespoons cup ALDI Specially Selected Sicilian Extra Virgin Olive Oil
- Gravy:
- 1-1/2 cups pan drippings
- 5 tablespoons Baker’s Corner All Purpose Flour
- 2 cups Chef’s Cupboard Turkey Stock
- Salt and freshly ground pepper (if needed)
- Additional:
- Sweet Harvest Whole Berry Cranberry Sauce, for serving
- Fill a large stockpot with 1-quart water. Bring to a gentle simmer over medium heat. Add salt and stir until fully dissolved. Add remaining water and brining ingredients to salted water. Remove from heat and let cool.
- In a large bucket, pour brining liquid and remaining 3 quarts water over turkey. If turkey is not completely covered, add more cold water until it is fully submerged. Weigh down with a dinner plate if necessary. Transfer to refrigerator and brine for at least 8 hours (no longer than 36 hours).
- Rinse turkey under cold water and pat dry completely. Place turkey onto a rack in roasting pan and let air-dry in the refrigerator for 6 hours, if time allows.
- Remove turkey from refrigerator and let sit at room temperature for 45 minutes.
- Preheat oven to 425F. In a small bowl, mix herbs into butter until well combined. Gently slide hands between the meat and skin to loosen. Rub herb butter underneath and on top of skin. Stuff the cavity of the turkey with onion, garlic cloves and any extra herbs. Tie legs together with cooking twine so that one leg overlaps the other. Tuck wings underneath breasts. Drizzle with olive oil.
- Roast turkey for about 35 minutes, until skin begins to brown. Baste turkey with pan juices. Reduce temperature to 325F and roast 2 hours or more, depending on the size of your turkey (allow 15 minutes cooking time for every pound). Baste periodically to get that nice golden color. Turkey is done when digital thermometer inserted into the meatiest portion of the thigh reads 165F.
- Tent turkey with aluminum foil and let rest 30 minutes before carving.
- While turkey is resting, make gravy. In a small saucepan, heat pan drippings over medium heat. When hot, gradually whisk in flour and stock. Reduce heat to low and let thicken, whisking occasionally, about 5 minutes. Taste before adding additional salt and pepper.
- Remove turkey legs, thighs, breasts and wings and tent with aluminum foil on a warm platter. Garnish platter with fresh herbs. Serve with gravy and cranberry sauce.
