Quarter Cup Kitchen

It’s herby, savory, juicy, and you won’t have to suffer through it.

Hellloooo QCK!

Growing up, every year my family hosted Thanksgiving dinner, and my dad, a six-foot-something Sudanese man who has never once successfully cooked a turkey, would insist that the bird was his thing.

Because I’m a kind, generous, dare I say patient daughter, I always let him have it. And every year, amid my perfectly seasoned, perfectly textured, juicy, delicious Thanksgiving meal… there it was: another dry a** turkey.

When I got serious about cooking, I decided I couldn’t keep letting him sabotage my reputation. So, I went full Ratatouille and started making “adjustments” when he wasn’t looking. Now, he’s only allowed in the kitchen once every 30 minutes to baste, and what happens between me and that bird in the meantime stays between me and that bird.

When it hits the table and everyone says, “Wow, Mohamed! How do you get it to be so juicy and tender?” I smile, let him have his moment, and silently accept my fate as the family’s uncredited turkey whisperer.

So today, I’m both confessing and letting you in on my secrets for a perfectly juicy, flavorful, deeeelish roast turkey.

Okay, so yeah, you are looking at a chicken, and I’m gonna tell you why – it’s cause I use the same recipe, just different portions. I just did not have it in me to roast a whole turkey pre-Thanksgiving, so… take it or leave it.

Why it works:

• Low & Slow: This is the golden rule of Thanksgiving. Slow roasting keeps it tender, juicy, and evenly cooked.
• The Brine: Think of brining as a spa day for your turkey. It seasons the meat from the inside out and locks in moisture so it doesn’t dry out in the oven. The salt breaks down some of the proteins in the meat, allowing it to retain more liquid while cooking. Plus, the citrus and herbs in this version add an incredible brightness to every bite.
• Stuff the Cavity: Don’t leave the inside empty — that just lets hot air circulate and dry out the bird. Stuffing the cavity with aromatic veggies and fruit (onions, apples, celery, citrus) keeps it moist and flavorful.
• All Butter, All the Time: Turkey is lean, so you’ve got to help it out a little. Butter brings richness, browns beautifully, and carries all your herbs and spices straight into the skin.
• Season Under the Skin: The skin acts as a barrier. To really infuse flavor, you need to season under it, not just on top. Every crevice counts!

FAQ:

How big of a turkey do I need? Figure about 1½ pounds per person — or 2 if you want leftovers. An average turkey is 12–16 pounds and feeds around 8–12 people.

When is it done? Skip the “poke and pray” method. Get a thermometer. You’re looking for 165°F in the breast and 170°F in the thigh.

Should I brine it? Yes — if you have time, it’s worth it. Brining seasons the bird from the inside out and keeps it juicy. My favorite version uses citrus, herbs, and brown sugar for a subtle sweetness.

From there, roast at 325°F for about 15 minutes per pound, baste every 30 minutes, and let it rest before carving.

Recipe:

Prep: 45 minutes (plus 6–12 hours to brine)

Cook: 3½–4 hours for a 14 lb turkey

Category: Main

Servings: 8-12

Citrus Herb Brine

Ingredients:

• 2 gallons water (enough to fully cover the turkey in your pot or brining bag)
• 1½ cups kosher salt
• 2 cups brown sugar
• 2 lemons, squeezed and quartered
• 2 oranges, squeezed and quartered
• 1 bunch each: sage, thyme, rosemary, oregano
• 1 tbsp black peppercorns
• 4 bay leaves

Directions:

1. In a large pot, combine half the water, salt, sugar, and spices. Bring to a boil, stirring until the salt and sugar dissolve.
2. Remove from heat and add the citrus and herbs. Pour in remaining water or ice to cool it completely.
3. Once cooled, submerge your thawed turkey in the brine and refrigerate (or keep in a very cool place) for 6–12 hours.
4. Remove the turkey, rinse thoroughly, and pat completely dry before roasting.

Roast Turkey

Ingredients:

• 1 whole turkey (12–16 lbs)
• 2 onions, quartered
• 2 heads garlic (6 cloves grated, remaining halved with skin on)
• 4 sticks unsalted butter
• 1 bunch each: sage, rosemary, thyme
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 2 apples, quartered
• 2 lemons, quartered
• 2 tsp paprika
• 3 tbsp salt (plus more to taste)
• 1 tsp black pepper
• 1–2 cups chicken stock
• 1/4 cup soy sauce

Directions:

1. Preheat oven to 325°F.
   Place your oven rack in the lower third position to make space for the turkey.
2. Make the butter mixture.
   In a small saucepan, melt the butter and mix in grated garlic, herbs, lemon zest, paprika, salt, and pepper. Stir until fragrant and fully combined.
3. Season the turkey.
   Pat the turkey completely dry. Season generously with salt inside the cavity, under the skin, and on the outside, don’t skip the crevices around the thighs and wings.
4. Butter it up.
   Slather the herbed butter all over the turkey — under the skin, inside the cavity, and across the outside until it’s fully coated.
5. Stuff the cavity.
   Fill the inside with half the onions, garlic, carrots, celery, apples, and lemons. Scatter the rest in the bottom of your roasting pan.
6. Prepare for roasting.
   Place the turkey on top of the vegetables in the pan. Pour the chicken stock over the turkey, letting it pool in the bottom. Drizzle soy sauce across the bird and into the pan juices.
7. Roast low and slow.
   Cover with foil (or a roasting lid) and bake for 15 minutes per pound, basting every 30 minutes. Each time you baste, spoon the pan juices over the turkey — including inside the cavity.
8. Crisp the skin.
   During the last 30–45 minutes, uncover the turkey and baste every 15 minutes until the skin is deeply golden and crispy.
9. Rest and serve.
   Once the internal temperature reaches 165°F in the breast and 170°F in the thigh, remove from the oven. Cover loosely with foil and let rest for 30 minutes before carving.

Final Thoughts

If your family still insists on crediting someone else for your masterpiece, take it in stride. There’s something sacred about letting a loved one shine — even if their version of “cooking” involves watching you baste from the sidelines.

But between us? This turkey’s yours.

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤

Check out the rest of the menu!

• Full Fat Garlic & Herb Mashed Potatoes
• Velvety, Gooey Mac & Cheese
• Classic Collard Greens
• Marsala Glazed Carrots with Carrot Top Garnish
• Herby, All Butter Roast Turkey
• Deep Dish Salted Maple Pumpkin Pie

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