Learn How To Cook The BEST Turkey Recipe For Your Christmas Dinner [STEP-BY-STEP INSTRUCTIONS]


The holidays are upon us, and you know what that means … FOOD! But don’t serve just any turkey at your next holiday meal. Instead, make it a Vanderbilt bird!

On this episode, identical twins Alan and Andrew will show you how to prepare the BEST Thanksgiving turkey (or even Christmas turkey) you, your family, friends and honored guests have ever tasted. Straight from The Bounty of Biltmore cookbook, you will learn how to thaw a turkey, how to cook a turkey, how to prepare a proper marinade, how to effortlessly perform “The Process” – also known as the secret ingredient to the best thanksgiving turkey ever, and so much more!

Keep reading for tips, tricks, and techniques to learn how to “WOW” everybody with your Thanksgiving or Christmas dishes and make your holiday turkey the best one yet!

If you’ve ever wondered:
– How to prepare a great turkey marinade.
– How to marinate a turkey.
– What Christmas dinner recipes you can expertly prepare.
– How to choose a good Christmas dinner recipe.
– How to make Christmas dinner a success.
– How to bake a turkey.
– And even how to prepare a turkey so it doubles as a tasty centerpiece …

Keep watching. This funny and educational video will show you the way!



If you purchase a frozen turkey, it’s important to thaw it properly before cooking. The best way to let a turkey thaw is in the refrigerator – and this may take several days depending on the weight of the bird. Thawing it in the refrigerator instead of at room temperature is the safest method to use because it reduces the risk of bacterial growth.

Leave the turkey in its original wrapping, place it in a pan to catch any juices, and refrigerate until thawed. Allow two to four days for thawing. A 4- to 12-pound bird will take one to two days to thaw; a 12-20-pound bird will take two to three days and a 20- 24-pound turkey will take up to four days to thaw. Once thawed, a turkey should be cooked immediately.



Marinating the turkey at least 6 hours before cooking infuses the meat with more flavor than simply sprinkling on the seasonings and immediately baking the bird. The sweet vermouth sauce ensures a tender entrée.

1 (10-12 pound) turkey
2 tablespoons of Kosher salt
1 tablespoon of pepper
1/3 cup balsamic vinegar
1 tablespoon minced garlic
2 tablespoons olive oil
1 cup chopped onion
1 ½ cups sweet vermouth
½ cup honey

Remove giblets and neck from turkey, and reserve for another use. Rinse turkey with cold water, and pat dry.

Place turkey in a large shallow dish. Stir together 2 tablespoons salt and next 4 ingredients; pour mixture over turkey. Cover turkey, and chill at least 6 hours.

Remove turkey from refrigerator, and brush turkey cavity with marinade. Lift wingtips up and over back, and tuck them under the bird. Place turkey, breast side up, in a large greased roasting pan.

Cover turkey with aluminum foil, and bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees, and bake at 2 hours, basting occasionally with pan drippings.

Process 1 cup onion, vermouth, and honey in a container of an electric blender or food processor until smooth. Pour mixture over turkey, and bake 1 more hour or until a meat thermometer inserted into turkey thigh registers 180 degrees.

Broil turkey 5 ½ inches from heat until golden. Garnish, if desired.

Yield: 10 to 12 servings.

Get your copy of The Bounty of Biltmore cookbook today on Amazon! https://www.amazon.com/Bounty-Biltmore-Cookbook-Recipe-Collection/dp/0848719557


Victoria Taylor’s Honey Orange Rosemary Stuffing Blend


Training in the Fire by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/
I Like Peanuts by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/


Happy Holidays from Alan & Andrew!

#GetOverItDorothy #HolidayTurkey #KeepinItClassy

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