If you are into kitchen gadgets you would love a turkey cannon! No more waking up before dawn to get the turkey prepped and roasted for your big holiday meal. I always remember my mom and dad getting very stressed out about getting the turkey in the oven on time. And then making sure they check on it again and again. And then Levi used to host a big Friendsgiving, he was quite fond of the turkey in a bag method. It was convenient that’s for sure.
But if you want your turkey to cook quickly, be super moist, and jam packed full of flavor then you have to try a turkey cannon! I make my own flavored broth to put in the metal tube and then when you put the turkey in the oven the tube helps cook the turkey from the inside out as well as infusing the flavor of your broth into the meat. Yum!
We did this for Thanksgiving last year and I have no idea why I never posted it. I was probably too busy chomping down on all that yummy turkey! We made it again this weekend so we could have some of our own turkey leftovers.
- 3 Cups chicken broth
- 2-3 slices of Granny Smith Apple
- 3 Bay Leaves
- 1 Shallot, quartered
- 1 Clove Garlic, minced
- 2 sprigs fresh Rosemary
- 12 lb Turkey, completely thawed
- 1 quarter of an Onion
- 3 cloves garlic, smashed
- 3 Slices Granny Apple
- 1 Shallot, quartered
- 2 sprigs Fresh Rosemary
- 1 handful fresh Italian Parsley
- 4 Tbsp Butter, softened
First make the broth:
In a medium saucepan add all the ingredients. Bring to a boil, reduce heat and simmer for 15 minutes.
Preheat oven to 350 degrees.
Remove from the packaging, and make sure you remove all the gizzards and icky stuff. Pat the outside of the turkey dry. Stuff the inside of the turkey with the apples, onions, shallot, parsley and rosemary.
Place your turkey cannon in a deep roasting pan. Pour your broth into the cannon until it’s up to the first hole. Place the turkey on the cannon. Secure the legs with cooking twine, in a pinch you can reuse the plastic the legs come secured with.
Mince the garlic and mix in with 2 tbsp softened butter. Cut 1 slit in the skin above each breast. Use your hand to spread the butter and garlic mixture in between the skin and breast. Spread the rest of the butter over the top of the skin all over the bird.
Bake the bird until it’s internal temperature in 165 degrees. It will take about 90 minutes depending on the oven. I highly suggest getting a wireless meat thermometer, it will change your life. Otherwise, check your temp after the first 60 minutes and then about 15-20 minute intervals until you’ve reached the desired temp.
Remove turkey from oven, cover in aluminum foil and let it rest for 30 minutes before carving.
Please please please feel free to ask me any questions you may have. I also want to make a video of this process. But that will have to wait until after the big move.
Have a great Thanksgiving everyone!! I am so thankful for all of you who follow and support me in all my crazy cooking adventures….love you all!