Celebrate Thanksgiving with this deliciously roasted turkey recipe, perfect for creating cherished memories around the dinner table.
Steps
1. Thaw the frozen turkey in the fridge, allowing 24 hours for every 5 pounds, plus an extra day for safety.
2. Remove the turkey from the fridge one hour before cooking to reach room temperature.
3. Adjust the oven rack to center the turkey and preheat the oven to 325°F (163°C).
4. Make herb butter by mixing room temperature butter with minced garlic, salt, pepper, and fresh chopped rosemary, thyme, and sage.
5. Take the turkey out of its packaging, remove the neck and giblets, and pat it dry with paper towels.
6. Season the turkey cavity with salt and pepper and stuff it with quartered lemon, onion, apple, and leftover herbs.
7. Loosen the skin above the turkey breasts and spread a few tablespoons of herb butter underneath.
8. Tuck the turkey wings under the body and place the turkey on a roasting rack in a pan.
9. Soften the remaining herb butter in the microwave and brush it over the turkey’s exterior, legs, and wings.
10. Roast the turkey at 325°F (163°C) for 13-15 minutes per pound, until the internal temperature reaches 165°F (74°C).
11. Halfway through cooking, cover the turkey with foil once the skin turns golden to prevent overcooking.
12. Let the turkey rest, tented with foil, allowing it to cook to the final temperature and retain juices.
13. Save the drippings and juice from the roasting pan for gravy preparation.
Ingredients
- 1 turkey (12-20 pounds)
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- Fresh rosemary (0.75 ounce container)
- Fresh thyme (0.75 ounce container)
- Fresh sage (0.75 ounce container)
- Butter (for herb butter)
- Minced garlic
- Salt
- Pepper
- Celery (for roasting pan, optional)
- Carrots (for roasting pan, optional)
Nutritional Values
Calories: N/A kcal | Carbohydrates: N/A g | Protein:
N/A g | Fat: N/A g | Saturated Fat: N/A g | Cholesterol:
N/A mg | Sodium: N/A mg | Potassium: N/A mg | Sugar:
N/A g | Vitamin A: N/A IU | Vitamin C: N/A mg | Calcium:
N/A mg | Iron:
FAQ
- How much turkey should I buy per person for Thanksgiving dinner?
- What is the best way to defrost a turkey safely?
- Is it necessary to wash the turkey before cooking?
- Should I brine the turkey to ensure it’s moist and flavorful?
- Why is basting the turkey considered unnecessary in this recipe?
- Can I cook stuffing inside the turkey?
- How can I check if the turkey is fully cooked?
- Why is it important to let the turkey rest after cooking?
- Do I need a special roasting pan to cook the turkey?
- How can I use the turkey drippings to make gravy?
Tips
- Plan ahead to get the timing right and avoid overcooking the turkey to ensure it remains juicy and moist.
- Purchase a turkey weighing approximately 1.5 pounds per person to ensure enough servings and leftovers.
- Allow sufficient time for thawing, roughly one day in the fridge for every 5 pounds of turkey, plus an extra day for safety.
- Avoid washing the turkey to prevent contaminating your sink; instead, pat it dry with paper towels.
- Skip the brining step if using a high-quality store-bought turkey. If the turkey is wild, consider brining it overnight.
- Refrain from basting the turkey, as it can cause the oven to lose heat and prolong cooking time.
- Cook stuffing separately to prevent overcooking the turkey and to ensure the stuffing reaches a safe temperature.
- Use a thermometer to check if the turkey is done, aiming for 165 degrees F. Tent with foil at 160 degrees F to finish cooking.
- Let the turkey rest for at least 15 minutes after removing it from the oven, allowing juices to redistribute.
- Consider using a casserole dish or disposable foil roasting pan if you don’t have an expensive roasting pan.
- Save the turkey drippings for making flavorful gravy.
- Tuck the turkey wings underneath to avoid burning and ensure the turkey sits flat.
- To prevent overcooking, tent the turkey with foil once the skin is golden brown.