A Beginner's Recipe for a Juicy Thanksgiving Turkey

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A Beginner’s Recipe for a Juicy Thanksgiving Turkey

When cooked right on Thanksgiving, turkey is one of the most delicious meals you can get.It’s rich in flavor, protein and low in fat so you can even add it to your normal cooking menu.

The best cuts are thigh, wings, and neck. The bones also yield a very good broth. Most people brine the turkey which makes the meat juicy and the skin will never crisp up nicely. I prefer braising it first then roasting. It ensures the turkey is a juicy and tender turkey.


The quantities here really do not matter, it depends on how much turkey you are using but the same ratio is good, with less chili pepper. If you are using the whole turkey, you will just have to use more of the vegetables to make a good broth.

  • Turkey thighs or wings or whole turkey
  • crushed garlic
  • Dania stalks
  • diced carrots
  • julienned green bell peppers
  • diced red onion
  • finely chopped chili pepper
  • chopped tomato
  • curry powder
  • paprika
  • cumin powder
  • unsalted butter


  1. Heat some extra virgin coconut/olive oil in a big pot and sweat some crushed garlic, crushed ginger, finely chopped Dhania stalks, diced carrots, julienned green bell peppers, diced red onion, finely chopped chili pepper and chopped tomato. Sweat for about 7 minutes or until soft-on low heat.
  2. Add curry powder, paprika and cumin powder, toast for about a minute and add water, bring to boil and simmer hard for about 45 minutes to make a delicious broth.
  3. Add the turkey and cook for about 90 minutes on low heat, covered with a little opening for steam to get out.
  4. After slow-cooking the turkey, heat some extra virgin coconut/olive oil in a wide pan and then add some unsalted butter and let it brown.
  5. Add the turkey, skin side down and brown it, about 4 minutes on medium-low heat…both sides. If using the whole turkey, you just rub some butter on it and brown it in the oven, 220 C, about 35 minutes….you need to keep a close eye, though.
  6. Rest for about 7 minutes is using small pieces but if using the whole bird, rest it for 20 minutes.
  7. Make gravy by heating the braising liquor and adding a little whole wheat flour and unsalted butter – whisking it for a few minutes as it cooks.
  8. Serve with mashed potatoes and sautéed Brussels Sprouts & Carrots.


Find more recipes on Anthony’s blog


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