1. Prepare turkey. Generally speaking, 12-15 lbs turkey for 10-12 people, 15-18 lb turkey for 14-16 people, and 18-22 lb turkey for 20-22 people.
2. Place the turkey in the refrigerator to thaw naturally. Generally speaking, it takes 1-2 days for 8-12 lbs, 2-3 days for 12-16 lbs, 3 to 4 days for 16-20 lbs, and 4- for 20-24 lbs. In 5 days, what we bought was 15 lbs which was thawed for 2 and a half days.
3. To prepare the ingredients for marinating turkey, you need to pour salt, ginger slices, brown sugar, peppercorns, vegetable broth, 1/2cup white wine and appropriate amount of water into the container and mix well
4. Wash the defrosted turkey, then soak the turkey in the marinade, cover it and put it in the refrigerator for 24 hours. Turn it over once in the middle. In order to make the roasted turkey more juicy, this step is very important.
5. On the day when the turkey is ready to be served, prepare the turkey stuffing 5 hours in advance: 3 celery + 6 white mushrooms + 1 onion + turkey liver, chopped and fried with a small amount of butter, let cool and cut Broken apples + boxed turkey stuffing + raisins + 1 raw egg, stir well and set aside.
6. Preheat the oven to 300 degrees F. At the same time, remove the turkey from the marinade. Wash the inside and outside and dry. Spread sliced lemon on the bottom of the baking pan. Set the turkey in it and stuff the turkey stuffing into the turkey. In the inner cavity, spread soy sauce and all-purpose seasoning on the surface of the turkey, then stuff the two onions into four sides of the baking pan, and pour the remaining 1/2 cup of white wine at the bottom of the baking pan.
7. Cover the turkey and bake at 300 degrees F for 3 hours. (Our turkey is too big and the lid is not tight, so we wrap it around the baking tray with tin foil to prevent the chicken from being too dry)
8. Take it out after 3 hours, and there is one hour left. Remove the lid and adjust the temperature to 375 degrees F. Once every 20 minutes, evenly pour the chicken juice in the roasting pan on the turkey. Finally, turn off the oven, open the door and leave it in the oven for 15-20 minutes. (The crispy skin on the turkey sticks to the lid of the roasting pan, and we wiped it out the first time)
9. At the end, serve with cranberry sauce.
