Contact Us
866-321-CHEF toll free

Big City Chefs Personal Chefs Nationwide

Big City Chefs San Francisco Personal Chefs
Cooking Classes
Weekly Services

The Latest from Big City Chefs

Happy Thanksgiving!

November 25th, 2010

Our Chefs Advice for RoastingĀ  and Carving the Perfect Turkey!

Make this thanksgiving bird your best ever with our favorite recipe!

Easy Holiday Turkey


  • 1 (12 pound) fresh turkey
  • Plenty of Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 Spanish onion, quartered
  • 2 heads garlic, halved crosswise
  • 6 tablespoons unsalted (3/4 stick) melted butter


Preheat the oven to 350 degrees F.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey liberally with the butter and sprinkle with salt and pepper. For best results, place some of the salt, pepper, and thyme between the turkey’s skin and meat. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot!

Chefs Advice: How to Carve your Turkey

Step 1

Remember to let your Turkey sit for at least eight minutes before carving!

Place the bird breast-side up. Slice the skin between the legs and body; using a fork, pull the legs away from the body until the joints pop. Cut the joints to remove each leg.

Step 2

Separate the drumsticks from the thighs: Locate the joint in the middle of each leg and cut through it.

Step 3

Pull the wings away from the body and cut through the joint to remove the wings.

Step 4

Remove each side of breast meat by slicing downward along the top breastbone, following the curve of the body. Place each breast on a cutting board and slice against the grain.


No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Nationwide Private Chefs
Big City Chefs Homepage b_toolbar spacer About Big City Chefs b_toolbar spacer What Big City Chefs' Clients Are Saying b_toolbar spacer Is Big City Chefs in My Neighborhood? b_toolbar spacer Personal Chef Jobs b_toolbar spacer Big City Chefs Blog b_toolbar spacer Big City Chefs in the News b_toolbar spacer Private Chef Resources b_toolbar spacer Big City Chefs Website Disclaimer Like our Private Chefs on Facebook! Join Big City Chefs on YouTube! Join Big City Chefs on Twitter!