So the big deal in the ad this week is definitely the turkey at 49¢ per pound. I know it’s meant for you to grab your bird for your Thanksgiving day feast…but, I’d like to remind you that a tasty roasted turkey is just as good in February, July or November!
Yeah, it might take a little longer to cook than a chicken. BUT, you get much more meat for your efforts. Ultimately there is just a little prep and then that birdie just hangs out in the oven while you do other things. So for my super meal of the week, I am sharing one of my favorite turkey recipes that’s great for Thanksgiving or just a regular ol’ weeknight meal.
You can get a big bird for $6 – $8 and it will likely feed your crew at least two different meals. Grab some of the cream cheese and butter that’s on sale as well and you are in business!
- Publix Young Turkey, Broad-Breasted, USDA Grade A, 10 to 24 lb, No Further In-Store Processing, $0.49/lb (Limit 2; More than Two Publix Turkeys, $1.19/lb)
- Publix Sweet Cream Butter, Four Quarters, 16 oz, 2/$6
- Land O Lakes Premium Cream Cheese, 8 oz bar, or Cream Cheese Cup, 8 oz cup, BOGO $2.99
- 10 – 12 pound whole turkey
- 8 oz cream cheese
- 2 teaspoon fresh or dried thyme leaves, divided
- 1 stick of butter
- 1 lemon (juice and zest)
- 1 onion, quartered
- 1 head of garlic, halved crosswise
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 375º F.
- Remove the turkey giblets and wash then pat the turkey dry.
- Stuff the cavity with the onion and garlic. Tie the legs with twine and tuck the wings.
- Mix the cream cheese with 1 teaspoon of the thyme.
- Use your fingers or the handle of a wooden or stainless spoon to gently lift the skin from the breast meat -[i] basically creating a pocket between the skin and meat.[/i]
- Gently push the cream cheese into that pocket trying not to tear the skin. [i](I find it easier to push the cheese under the skin with my fingers then work on top of the skin to gently move it around over the whole breast).[/i]
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves and mix to combine.
- Brush the bird with the butter mixture.
- Sprinkle with salt and pepper
- Place on a rack in a shallow baking dish and cook for 2 1/2 hours or until the turkey is cooked through and juices run clear.
- Allow to rest for 15 – 20 minutes before slicing.
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I have tried this recipe with chicken and it’s really good! I never thought about turkey but I’m doing it this year! Thanks!
Hope you like it…I made it last weekend for my crew while my mom was visiting and it was so good— we barely had enough leftovers for a couple of sandwiches 😉