{"id":10798,"date":"2025-11-14T09:38:39","date_gmt":"2025-11-14T08:38:39","guid":{"rendered":"https:\/\/swisstinychalet.ch\/neuch\/thanksgiving-turkey-recipe"},"modified":"2025-11-14T09:38:39","modified_gmt":"2025-11-14T08:38:39","slug":"thanksgiving-turkey-recipe","status":"publish","type":"post","link":"https:\/\/swisstinychalet.ch\/neuch\/thanksgiving-turkey-recipe","title":{"rendered":"Thanksgiving Turkey: Foolproof Recipe for Juicy Results"},"content":{"rendered":"<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Product\",\"name\":\"Glad Roasting Pan Nonstick 11x15 - Heavy Duty Metal Bakeware Dish with Rack - Large Oven Roaster Tray for Baking Turkey, Chicken, and Veggies\",\"aggregateRating\":{\"ratingValue\":0,\"reviewCount\":0}}<\/script>\n<div class=\"amazon-products\" data-template=\"grid_1x\">\n<div class=\"amazon-product\">\n<div class=\"amazon-product-content\">\n<div class=\"amazon-product-thumbnail\">\n<img decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/51zFVlM8hpL._AC_UL320_.jpg\" alt=\"Glad Roasting Pan Nonstick 11x15 - Heavy Duty Metal Bakeware Dish with Rack - Large Oven Roaster Tray for Baking Turkey, Chicken, and Veggies\">\n<\/div>\n<div class=\"amazon-product-title\">Glad Roasting Pan Nonstick 11x15 - Heavy Duty Metal Bakeware Dish with Rack - Large Oven Roaster Tray for Baking Turkey, Chicken, and Veggies<\/div>\n<div class=\"amazon-product-price\">$18<\/div>\n<\/div>\n<div class=\"amazon-product-button\">\n<a href=\"https:\/\/www.amazon.com\/dp\/B0CL16FS67?tag=neuchcup-21\" target=\"_blank\" rel=\"nofollow\">\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" ><circle cx=\"8\" cy=\"21\" r=\"1\"\/><circle cx=\"19\" cy=\"21\" r=\"1\"\/><path d=\"M2.05 2.05h2l2.66 12.42a2 2 0 0 0 2 1.58h9.78a2 2 0 0 0 1.95-1.57l1.65-7.43H5.12\"\/><\/svg>\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n\n\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Product\",\"name\":\"Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling Stocking Stuffers for Men Christmas Gifts for Men\",\"aggregateRating\":{\"ratingValue\":0,\"reviewCount\":0}}<\/script>\n<div class=\"amazon-products\" data-template=\"grid_1x\">\n<div class=\"amazon-product\">\n<div class=\"amazon-product-content\">\n<div class=\"amazon-product-thumbnail\">\n<img decoding=\"async\" src=\"https:\/\/m.media-amazon.com\/images\/I\/81bpKKv68-L._AC_UL320_.jpg\" alt=\"Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling Stocking Stuffers for Men Christmas Gifts for Men\">\n<\/div>\n<div class=\"amazon-product-title\">Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling Stocking Stuffers for Men Christmas Gifts for Men<\/div>\n<div class=\"amazon-product-price\">$13<\/div>\n<\/div>\n<div class=\"amazon-product-button\">\n<a href=\"https:\/\/www.amazon.com\/dp\/B00S93EQUK?tag=neuchcup-21\" target=\"_blank\" rel=\"nofollow\">\n<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" ><circle cx=\"8\" cy=\"21\" r=\"1\"\/><circle cx=\"19\" cy=\"21\" r=\"1\"\/><path d=\"M2.05 2.05h2l2.66 12.42a2 2 0 0 0 2 1.58h9.78a2 2 0 0 0 1.95-1.57l1.65-7.43H5.12\"\/><\/svg>\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">5 Foolproof Steps for a Juicy Thanksgiving Turkey: Immediate Wins for a GoldenRoast<\/h2>\n\n<p><strong>Main promise first:<\/strong> Follow these five steps exactly and the turkey will come out as a <strong>JuicyBird<\/strong> centerpiece every time. The process prioritizes moisture, even cooking, and a vibrant herb crust so that every slice reads like a <strong>SavorySlice<\/strong> on the plate. \ud83e\udd83\u2728<\/p>\n\n<p><strong>Step clarity up front:<\/strong> <strong>Step 1<\/strong> is to pick the right size: choose a <strong>12\u201314 pound<\/strong> bird for most families; that size fits standard ovens and feeds about 8\u201310 people comfortably. This immediately sets timing and equipment needs. Follow with drying, herb-butter application, cavity aromatics, and a two-temperature roast for the best balance of crisp skin and tender meat.<\/p>\n\n<h3 class=\"wp-block-heading\">Step 1 \u2014 Choose and Prep the Bird<\/h3>\n\n<p><strong>Pick freshness for the best texture:<\/strong> A fresh turkey or one fully thawed is the foundation of a great roast. For frozen birds, thaw in the refrigerator at a rate of <strong>24 hours per 4\u20135 pounds<\/strong>\u2014so a <strong>12-pound<\/strong> bird needs about <strong>3 days<\/strong> to thaw safely. A well-thawed bird heats evenly and reduces the risk of overcooked outer meat while the interior reaches safe temperatures.<\/p>\n\n<p><strong>Pat dry to achieve CrispCrest:<\/strong> Pat the skin completely dry with paper towels; this simple action produces the <strong>CrispCrest<\/strong> everyone notices. Moist skin steams and prevents the herb butter from browning correctly. Drying first is the same precision as sanding a tabletop before finish \u2014 it creates a flawless base.<\/p>\n\n<h3 class=\"wp-block-heading\">Step 2 \u2014 Make and Place Herb Butter<\/h3>\n\n<p><strong>Butter under the skin wins the day:<\/strong> Mix <strong>1\/2 cup softened unsalted butter<\/strong> with <strong>2 tbsp olive oil<\/strong>, <strong>2 tbsp kosher salt<\/strong>, <strong>1 tbsp black pepper<\/strong>, <strong>1 tbsp paprika<\/strong>, <strong>2 tsp garlic powder<\/strong>, <strong>2 tsp onion powder<\/strong>, and <strong>1 tbsp each of chopped rosemary, thyme, and sage<\/strong>. Slide fingers under the skin to apply half under the breast and thighs; rub the rest over the outside. This yields a deeply flavored, <strong>TenderFeast<\/strong> interior and a <strong>GoldenRoast<\/strong> exterior. \ud83e\uddc8\ud83c\udf3f<\/p>\n\n<p><strong>Why under-skin matters:<\/strong> Butter under the skin transfers fat and herb oils directly into the meat, preventing dryness without brining. It accomplishes what a slow brine seeks but in less time and with less fuss.<\/p>\n\n<h3 class=\"wp-block-heading\">Step 3 \u2014 Aromatics and Truss<\/h3>\n\n<p><strong>Fill the cavity with steam-friendly aromatics:<\/strong> Use a quartered <strong>onion<\/strong>, a quartered <strong>lemon<\/strong>, and a horizontally halved <strong>head of garlic<\/strong>. These aromatics steam from the inside, subtly seasoning the meat and lifting aroma across the table. Tie legs together with kitchen twine and tuck the wing tips\u2014this ensures even cooking and a tidy, photogenic <strong>PlumpPlatter<\/strong> presentation. \ud83d\udcf8<\/p>\n\n<p><strong>Trussing helps temperature control:<\/strong> Tight trussing reduces exposed extremities that overcook and keeps the center meat juicy. The goal is even density so the thermometer reads accurately at the end.<\/p>\n\n<h3 class=\"wp-block-heading\">Step 4 \u2014 Two-Phase Roast and Basting<\/h3>\n\n<p><strong>Hot blast then steady roast:<\/strong> Start at <strong>425\u00b0F (220\u00b0C) for 30 minutes<\/strong> to jumpstart browning, then drop to <strong>325\u00b0F (165\u00b0C)<\/strong> for the remainder. This produces a crackly skin without drying the meat. Baste every <strong>30\u201345 minutes<\/strong> with <strong>2 cups low-sodium broth<\/strong> in the pan to maintain a moist oven environment and produce rich drippings for gravy. \ud83e\udd63<\/p>\n\n<p><strong>Thermometer is non-negotiable:<\/strong> Pull the turkey when the thickest thigh reads <strong>165\u00b0F (74\u00b0C)<\/strong>. Rest for <strong>20\u201330 minutes<\/strong> tented loosely with foil to let juices redistribute. That final hold turns a good turkey into a <strong>TenderFeast<\/strong>.<\/p>\n\n<p><strong>Resulting takeaway:<\/strong> These five steps\u2014select, dry, butter, aromatize, roast\u2014are an actionable blueprint for a reliable <strong>GobbleGood<\/strong> bird. Pin for later! \ud83d\udccc<\/p>\n\n<p><strong>Key takeaway:<\/strong> Execute the five elements with discipline and the turkey will be the talk of the table. This section is ready to be used as a quick cheat-sheet for day-of prep.<\/p>\n\n<h2 class=\"wp-block-heading\">How to Prep, Brine, and Herb-Butter for a FeatherFresh Centerpiece<\/h2>\n\n<p><strong>Action first:<\/strong> Decide whether to brine early or rely on herb-butter. Brining adds salt-based moisture retention, while herb-butter creates flavor right at the meat surface. Both methods lead to a <strong>FeatherFresh<\/strong> result when done intentionally. \ud83e\uddea<\/p>\n\n<p><strong>Why choose one method right away:<\/strong> Brining affects timing dramatically\u2014plan to brine overnight\u2014while herb-butter can be applied up to <strong>24 hours before roasting<\/strong>. Selecting a technique sets the entire timeline, minimizing last-minute scrambling and ensuring a calm holiday rhythm, which is especially important during the week leading to Thanksgiving.<\/p>\n\n<h3 class=\"wp-block-heading\">Dry Brine vs. Wet Brine: Which to Use?<\/h3>\n\n<p><strong>Dry brine is low-maintenance and effective:<\/strong> Sprinkle <strong>kosher salt<\/strong> all over the bird and refrigerate uncovered for <strong>24\u201348 hours<\/strong>. This concentrates flavors and dries the skin for superior crisping. Many modern cooks prefer dry brines because they require less space and produce dramatic skin texture improvements.<\/p>\n\n<p><strong>Wet brine for deep salt infusion:<\/strong> Soak the turkey in a solution of water, salt, and aromatics for <strong>8\u201312+ hours<\/strong>. Wet brining increases moisture content but requires a large container and careful rinsing before roasting to prevent oversalting. Both approaches are valid\u2014choose based on the available fridge space and time budget.<\/p>\n\n<h3 class=\"wp-block-heading\">Exact Herb-Butter Technique<\/h3>\n\n<p><strong>Mix for consistent seasoning:<\/strong> Combine <strong>1\/2 cup softened unsalted butter<\/strong> with measured herbs and spices listed earlier, ensuring even distribution. Apply half under the skin for deep flavor and half over the surface for a beautiful <strong>GoldenRoast<\/strong> finish. This method builds layers\u2014salt, herbs, fat\u2014that translate into luscious meat and a glossy, herb-flecked skin.<\/p>\n\n<p><strong>Example application:<\/strong> A community cook named Sam, a routine weekend woodworker, treats the bird like a build project: sand (dry), prime (butter under skin), and finish (butter on top). The same methodical approach that makes a sturdy bench also makes a <strong>PlumpPlatter<\/strong> turkey, with every step reducing chance of error.<\/p>\n\n<h3 class=\"wp-block-heading\">Make-Ahead and Timing Details<\/h3>\n\n<p><strong>Prep 24 hours ahead for easier day-of:<\/strong> Apply the herb-butter and let the turkey rest uncovered in the fridge for up to <strong>24 hours<\/strong> to tighten the skin and intensify flavor. Remove the bird from the fridge about <strong>30 minutes<\/strong> before roasting to take off the chill and improve oven responsiveness. This small schedule adjustment yields better cooking consistency.<\/p>\n\n<p><strong>Shopping and staging:<\/strong> Gather a quality meat thermometer, roasting rack, sturdy pan, twine, and a baster or ladle. Check pantry for spices and fresh herbs in advance. If time is tight, follow the simplified version linked at <a href=\"https:\/\/www.allrecipes.com\/recipe\/166160\/juicy-thanksgiving-turkey\/\">juicy turkey guide<\/a> for a straightforward plan that still delivers big flavor. \ud83d\uded2<\/p>\n\n<p><strong>Key takeaway:<\/strong> Prep choices dictate the flow of the holiday. Commit to brine or butter early and the rest of the day becomes a sequence of predictable, low-stress steps.<\/p>\n\n<h2 class=\"wp-block-heading\">Roasting Strategy for a GoldenRoast and Perfection in Every SavorySlice<\/h2>\n\n<p><strong>Roast plan up front:<\/strong> Use a two-stage oven approach for optimal browning and interior doneness. Start at high heat to lock in color and finish at lower heat to reach <strong>165\u00b0F (74\u00b0C)<\/strong> slowly and evenly. This strategy produces a <strong>GoldenRoast<\/strong> shell that cracks luxuriously while the thigh meat becomes a melt-in-mouth <strong>TenderFeast<\/strong>.<\/p>\n\n<p><strong>Why this order works:<\/strong> High initial heat catalyzes Maillard reactions on the skin for flavor and color. Lowering the temperature reduces the risk of exterior dryness and allows connective tissues to soften without pushing the breast meat into dryness.<\/p>\n\n<h3 class=\"wp-block-heading\">Pan, Rack, and Broth \u2014 The Trio for Juiciness<\/h3>\n\n<p><strong>Use a roasting rack and broth:<\/strong> Elevate the turkey on a rack so heat circulates and the bottom doesn\u2019t stew. Pour <strong>2 cups low-sodium broth<\/strong> into the pan to keep ambient moisture high and to create the drippings that become the best gravy. That liquid also supports gentle basting and guards against the pan drying out.<\/p>\n\n<p><strong>Alternative options:<\/strong> An oven bag or tented foil can be useful to retain moisture for larger birds, but watch the skin\u2014remove or open toward the end to regain CrispCrest. For step-by-step glass-pan technique refer to <a href=\"https:\/\/www.stephreallife.com\/foolproof-juicy-thanksgiving-turkey\/\">foolproof herb-butter method<\/a> and variations for oven bag enthusiasts.<\/p>\n\n<h3 class=\"wp-block-heading\">Basting, Browning, and When to Shield with Foil<\/h3>\n\n<p><strong>Baste strategically:<\/strong> Baste every <strong>30\u201345 minutes<\/strong> with pan juices to keep a glossy finish on the skin. If the top develops too much color before the interior reaches temperature, shield the breast loosely with foil to prevent burning while the rest catches up.<\/p>\n\n<p><strong>Signs of perfect doneness:<\/strong> Thigh meat should be <strong>165\u00b0F (74\u00b0C)<\/strong>; juices should run clear. If using a probe thermometer, place it in the thickest part of the thigh without touching bone for accurate results. Accurate readings are the final technical step that turns a roast into a reliable <strong>HarvestHen<\/strong> showpiece.<\/p>\n\n<p><strong>Video resource:<\/strong> Watch visual step-by-step roasts to align expectations\u2014seeing timing and browning in action removes ambiguity and saves stress. For additional method overlaps, compare this technique with other pros at <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1027513-classic-thanksgiving-turkey\">classic Thanksgiving turkey technique<\/a>.<\/p>\n\n<p><strong>Key takeaway:<\/strong> Follow the two-phase roast, use broth for pan juices, and monitor with a thermometer for a reliably golden, juicy bird that carves cleanly into <strong>SavorySlice<\/strong> portions.<\/p>\n\n<h2 class=\"wp-block-heading\">Serving, Carving, and Creative Leftovers That Keep the Feast Going<\/h2>\n\n<p><strong>Serve with confidence now:<\/strong> Let the turkey rest <strong>20\u201330 minutes<\/strong> after roasting\u2014this seals flavors and makes carving far easier. Present slices fanned across a platter with herb sprigs for a <strong>PlumpPlatter<\/strong> look that prompts guests to reach for seconds. \ud83c\udf7d\ufe0f<\/p>\n\n<p><strong>Why rest matters:<\/strong> Resting allows the juices to redistribute into the meat; cutting too soon releases moisture and yields dry slices. The rest period is a perfect window to finish sides and heat gravy.<\/p>\n\n<h3 class=\"wp-block-heading\">Plating and Garnish for Instagram-Worthy Results<\/h3>\n\n<p><strong>Garnish simply but deliberately:<\/strong> Use sprigs of fresh rosemary and sage, roasted garlic halves from the cavity, and thin lemon slices for brightness. These elements create a visual contrast and aromatic lift that emphasizes the turkey\u2019s Best attributes. For full holiday menu pairings, consult curated side ideas to complete the spread at <a href=\"https:\/\/swisstinychalet.ch\/neuch\/thanksgiving-dinner-menu\">Thanksgiving dinner menu<\/a> and lighter salad selections at <a href=\"https:\/\/swisstinychalet.ch\/neuch\/thanksgiving-salad-recipes\">Thanksgiving salad recipes<\/a>.<\/p>\n\n<p><strong>Carving method:<\/strong> Remove legs and wings first, then slice the breast across the grain into <strong>1\/4-inch<\/strong> slices for tender mouthfuls. Arrange white and dark meat separately to accommodate guest preferences. A sharp knife and a steady carving board make this straightforward and elevate presentation.<\/p>\n\n<h3 class=\"wp-block-heading\">Leftover storage and transformation into new meals<\/h3>\n\n<p><strong>Store leftovers smart:<\/strong> Cool quickly and store in shallow airtight containers; refrigerated turkey stays best for <strong>3\u20134 days<\/strong>. For longer life, freeze well-wrapped portions for up to <strong>2 months<\/strong>. Proper storage preserves moisture and flavor for later recipes.<\/p>\n\n<p><strong>Top leftover ideas that feel fresh:<\/strong> Transform slices into sandwiches with mayo and cranberry, turn diced turkey into pot pie with a <strong>30-minute<\/strong> assemble-and-bake, or simmer bones and carcass into a hearty broth for soups. For creative snack and dessert pairings to round the meal, explore ideas at <a href=\"https:\/\/swisstinychalet.ch\/neuch\/thanksgiving-sweet-savory-snacks\">Thanksgiving sweet-savory snacks<\/a> and kid-friendly activities at <a href=\"https:\/\/swisstinychalet.ch\/neuch\/thanksgiving-kids-activities\">Thanksgiving kids activities<\/a>.<\/p>\n\n<p><strong>Key takeaway:<\/strong> Rest, carve with intention, and reuse leftovers to extend the celebration. The turkey\u2019s success should create convenience and satisfaction for the days that follow.<\/p>\n\n<h2 class=\"wp-block-heading\">Common Mistakes, Pro Tips, and a Practical Thanksgiving Day Timeline for a GobbleGood Event<\/h2>\n\n<p><strong>Start with the most important fix:<\/strong> Avoid overcooking by using an accurate meat thermometer and a clear timeline. Most turkey mistakes happen when assumptions replace measurements. Use scheduled checkpoints and the thermometer to hit <strong>165\u00b0F (74\u00b0C)<\/strong> reliably. \u2705<\/p>\n\n<p><strong>Why a timeline matters:<\/strong> Thanksgiving has many moving parts\u2014sides, desserts, guests\u2014and timing determines stress levels. Plan backward from your serving time with set milestones for oven preheat, turkey in, sides on, and last-minute finishing touches so the turkey arrives hot and rested.<\/p>\n\n<h3 class=\"wp-block-heading\">Typical day-of timeline (actionable, no fluff)<\/h3>\n\n<p><strong>Start 4\u20135 hours ahead for a 12\u201314 lb bird:<\/strong> Place the turkey in the oven after the initial high-heat stage and still plan for <strong>2.5\u20133.5 hours<\/strong> at lower heat. Use this window for roasting root vegetables, finishing gratins, and making gravy from pan drippings. Check internal temp at one hour remaining to avoid surprises.<\/p>\n\n<p><strong>Be ready to tent:<\/strong> If the breast gets too dark, tent with foil mid-roast to protect the finish while the thighs catch up. This small move prevents wasted food and a rushed rescue operation.<\/p>\n\n<h3 class=\"wp-block-heading\">Pro tips from the workshop mindset<\/h3>\n\n<p><strong>Tool maintenance matters:<\/strong> Keep the carving knife sharp and the meat thermometer calibrated. A dull knife tears the slices and a misreading thermometer is a gamble. Just like a well-tuned plane in a woodshop, sharp and accurate tools create professional results.<\/p>\n\n<p><strong>Pan drippings to gravy fast-track:<\/strong> Skim excess fat, whisk with a roux of <strong>2 tbsp butter<\/strong> and <strong>2 tbsp flour<\/strong>, then add reserved broth until silky. Season to taste and strain for a glossy gravy that brings the whole meal together.<\/p>\n\n<p><strong>Avoid last-minute sabotage:<\/strong> Do not rinse the bird right before roasting\u2014this spreads bacteria. Instead, pat dry and trust the dry-brine or butter rub. If short on time, follow the efficient roast at <a href=\"https:\/\/downshiftology.com\/recipes\/thanksgiving-turkey-recipe\/\">easy Thanksgiving turkey recipe<\/a> which simplifies steps without sacrificing results.<\/p>\n\n<p><strong>Community anecdote:<\/strong> A neighbor, an amateur builder named Lena, shared how timing the turkey like a build project (measure twice, cut once) removed stress and improved results year after year\u2014her guests now request the same technique. This fil conducteur shows methodical prep beats improvisation every time.<\/p>\n\n<p><strong>Key takeaway:<\/strong> Use clear checkpoints, calibrated tools, and a no-surprises approach to turn turkey day into a calm, celebratory routine that yields a reliably <strong>GobbleGood<\/strong> dinner.<\/p>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":19,"featured_media":0,"comment_status":"open","ping_status":"close","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Thanksgiving Turkey Tips \ud83c\udf57: Juicy, Foolproof Recipe!","_seopress_titles_desc":"Discover the foolproof Thanksgiving turkey recipe for juicy, flavorful results every time. Perfect for a memorable holiday feast!","_seopress_robots_index":"","footnotes":""},"categories":[1576],"tags":[5616,1749,5615,5614,5617],"class_list":["post-10798","post","type-post","status-publish","format-standard","hentry","category-home","tag-juicy-turkey","tag-thanksgiving","tag-thanksgiving-turkey","tag-turkey","tag-turkey-recipe","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"_links":{"self":[{"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/posts\/10798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/comments?post=10798"}],"version-history":[{"count":0,"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/posts\/10798\/revisions"}],"wp:attachment":[{"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/media?parent=10798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/categories?post=10798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swisstinychalet.ch\/neuch\/wp-json\/wp\/v2\/tags?post=10798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}