Madame Gougousse Haitian Thanksgiving Turkey

November 23, 2016

Prep Time: 4Hr

Cooking Time; 6Hr

Serving: 15-20



1 whole turkey (20 lbs)
1 lime
1 orange
5-6 sprigs of fresh thyme
5-6 sprigs of fresh rosemary
5-6 sprigs of fresh parsley
3 tbsp of garlic powder
2 tbsp of black pepper
2 tbsp of basil
2 tbsp of Madame Gougousse Total Seasoning






 Cut the lime in half and squeeze the juice all over the turkey. Squeeze the other half and apply it all over.

 Season with fresh rosemary, thyme, pepper, garlic poder, and Madame Gougousse seasoning. Rub the mixture all over the turkey and into the cavity.

 Cut the orange in half and squeeze the juice over the turkey. Squeeze the other half of the orange and apply it all over.

 Pour some Madame Gougousse oil over the turkey and rub it all over. Tie the legs and tuck the wings underneath. Seal it with aluminum foil and keep it seasoned overnight.

 Preheat oven to 400 degrees. Bake it uncovered for 3 1/2 to 4 hours, then begin basting. 

 Using a baster, apply the running juice throughout the turkey to give it a nice golden brown color. Keep basting every 30 mins to an hour. Continue to bake it in the oven for a total of 6 hours or until it's no longer pink and the juices run clear.

Remove it from the oven and let it cool down for 10-15 mins. Garnish with fresh rosemary, thyme, red onions, and sliced oranges.


Bon appetit and have a wonderful  Thanksgiving!


-Madame Gougousse

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