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The CreamRight Thanksgiving Turkey
Discover a Thanksgiving turkey recipe that stays moist and flavorful by using a whipped cream charger and dispenser to infuse herbs, citrus, and spices. Visit the blog post for more details: Infused Thanksgiving Turkey Recipe with a Whipped Cream Dispenser.
Flavor Variations for Infusion
Once you master the technique, the possibilities are endless. Try these twists:
Citrus & Herb: Swap apple cider for orange juice and add sage to the infusion liquid.
Smoky Maple: Replace cider with maple syrup and smoked paprika for a sweet-savory infusion.
Spiced Cranberry: Use cranberry juice, cinnamon sticks, and star anise for a holiday-themed flavor.
With the CreamRight whipped cream dispenser, you can tailor the infusion to your family’s taste.
Chef
3 Hours
Serves 10-12
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Ingredients
1
12-14 pound whole turkey - fresh or fully thawed if frozen
3 tbsp
olive oil or melted butter (to prep turkey skin)
To taste
Salt and freshly cracked black pepper (to season turkey skin)
2 cups
Turkey or chicken stock
½ cup
Apple cider
3 cloves
Garlic - smashed
2 sprigs
Fresh rosemary
4 sprigs
Fresh thyme
2
Bay leaves
1 tbsp
Kosher salt
2 tsp
Black peppercorns
1
Lemon - zested and juiced
1 Optional
Onion - quartered (cavity stuffing)
1 Optional
Apple - quartered (cavity stuffing)
1 Optional
Cinnamon stick (cavity stuffing)
Optional
Fresh thyme (cavity stuffing)
Optional
Fresh rosemary (cavity stuffing)
Optional
Fresh parsley (cavity stuffing)
1
5.40kg - 6.35kg whole turkey - fresh or fully thawed if frozen
45 ml
olive oil or melted butter (to prep turkey skin)
To taste
Salt and freshly cracked black pepper (to season turkey skin)
480 ml
Turkey or chicken stock
120 ml
Apple cider
3 cloves
Garlic - smashed
2 sprigs
Fresh rosemary
4 sprigs
Fresh thyme
2
Bay leaves
15 ml
Kosher salt
10 ml
Black peppercorns
1
Lemon - zested and juiced
1 Optional
Onion - quartered (cavity stuffing)
1 Optional
Apple - quartered (cavity stuffing)
1 Optional
Cinnamon stick (cavity stuffing)
Optional
Fresh thyme (cavity stuffing)
Optional
Fresh rosemary (cavity stuffing)
Optional
Fresh parsley (cavity stuffing)
Instructions
1
In a saucepan, combine the stock, apple cider, garlic, rosemary, thyme, bay leaves, salt, peppercorns, and lemon juice/zest.
2
Simmer for 10–15 minutes to meld the flavors.
3
Strain out solids and let the liquid cool completely. Warm liquid shouldn’t go into the dispenser.
4
Pour the cooled infusion liquid into your whipped cream dispenser, filling to the printed MAX FILL lines. Don’t overfill.
5
Charge the dispenser with one N₂O cartridge, then shake gently.
6
Release the gas, then charge again (using 2–3 chargers ensures proper infusion).
7
Insert the nozzle of the dispenser into the thick parts of the turkey breast and thighs. Release the liquid slowly, allowing it to spread through the meat fibers.
8
Continue until you’ve infused the bird evenly. You’ll notice the meat feels plumper after infusion. This is the liquid working its way into the fibers.
9
Pat the outside of the turkey dry with paper towels.
10
Rub the skin with olive oil or melted butter.
11
Season generously with salt and pepper.
12
Optionally, stuff the cavity with onion, apple, herbs, and a cinnamon stick for added aroma.
13
Preheat your oven to 325°F (165°C).
14
Place the turkey breast-side up on a rack in a roasting pan.
15
Roast uncovered, basting occasionally with pan juices. Cooking time is about 15 minutes per pound, or until the thickest part of the breast registers 165°F on a meat thermometer. Depending on the size of your turkey, this could take about 3 to 3.5 hours. If the skin browns too quickly, tent loosely with foil.
16
Let the turkey rest for at least 30 minutes after roasting. This helps redistribute the juices.
17
Carve and serve alongside your favorite Thanksgiving sides.
