Q1: Why do I have to dry brine the turkey uncovered?

This is the most important secret to crispy skin! The uncovered chill time in the refrigerator acts like a mini dry-ager, pulling all the moisture from the skin. Dry skin is the key that allows the fat to render properly and the skin to get shatteringly crisp, not soft or rubbery.

Q2: Will the onion soup mix and the dry brine make my turkey too salty?

No! This recipe is perfectly balanced. The salt in the dry brine works its way deep into the meat to season it and to trap moisture, and the onion soup mix in the butter provides a wonderful, savory, "broth-like" flavor.

Q3: Can I make this with a spatchcocked turkey?

Yes, absolutely! A spatchcocked turkey would be fantastic with this recipe. Simply rub the butter mixture all over and under the skin and roast it on top of your onion rack at a high, 425°F heat for about 80-90 minutes, until the thigh registers 160°F.

Q4: Do I really need a meat thermometer?

Yes, 100%. It is the single most important, non-negotiable tool for a perfect turkey. The only 100% foolproof way to guarantee that your turkey is perfectly cooked (and safe to eat!) is to check for the correct internal temperature.

Q5: What is the best way to get the butter under the skin without tearing it?

The secret is to be gentle and patient. Start at the neck end of the breast and gently work your fingers between the skin and the meat to create a large pocket. Once your hand is in, you can carefully push the butter mixture down and spread it out. A small, flexible rubber spatula can also help you push it into hard-to-reach places.

French Onion Turkey (A Foolproof Holiday Recipe!)

French Onion Turkey (A Holiday Showstopper!)

A classic, comforting recipe for a traditional Italian-American lasagna. This dish features a rich and savory meat sauce made with a combination of lean ground beef and hot Italian sausage, simmered with tomatoes and herbs. The sauce is layered with a creamy filling of ricotta cheese, eggs, mozzarella, and Parmesan. Convenient no-boil lasagna noodles are used to simplify the process. The casserole is baked until hot and bubbly, with a final bake uncovered to create a perfectly golden-brown cheesy top.

Author: Grace

Ingredients

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes (e.g., Pomi)
2 large eggs
30 ounces part-skim ricotta cheese
One 16-ounce bag shredded mozzarella (approx. 4 cups), divided
1/3 cup plus 1/4 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Instructions

Preheat the oven to 375°F.
Make the Meat Sauce: In a large sauté pan over medium-high heat, cook the ground beef and sausage until they begin to brown. Add the onions, garlic, and dried oregano, and continue to cook for 3-4 minutes, until the onions have softened and the meat is cooked through.
Stir in the tomato paste and cook for 30 seconds. Add the strained tomatoes and cook for about 5 minutes, until the sauce has thickened slightly. Remove from the heat.
Make the Cheese Filling: In a large bowl, beat the eggs. Add the ricotta, 1 cup of the mozzarella, 1/3 cup of the Parmesan, the fresh basil and oregano, salt, and pepper. Stir to combine.
Assemble the Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9-by-13-inch baking dish.
Arrange a layer of no-boil noodles over the sauce. Top with one-third of the ricotta filling, followed by a layer of the meat sauce.
Repeat the layers (noodles, ricotta, sauce) two more times.
End with a final top layer of noodles. Spoon a thin layer of the remaining sauce over the top noodles. Sprinkle with the remaining mozzarella and the remaining 1/4 cup of Parmesan.
Bake: Cover the dish with aluminum foil and bake for 45 minutes.
Uncover the lasagna and continue to bake for another 15 to 20 minutes, until the cheese is golden and the lasagna is bubbling.
Let the lasagna stand for 10 to 15 minutes before slicing and serving.

Notes

This is a classic ‘Sunday dinner’ style lasagna that is perfect for feeding a crowd.
Using no-boil lasagna noodles is a key shortcut that saves the step of boiling the pasta sheets beforehand.
Letting the finished lasagna rest for at least 10 minutes before cutting is a crucial step that allows the layers to set, resulting in much cleaner slices.
The combination of ground beef and hot Italian sausage in the sauce provides a deep, complex, and slightly spicy flavor.

Find it online: https://www.eatswithsoul.com/french-onion-turkey/