Easy Thanksgiving Turkey Recipe
Recipe Overview
Overview
Roasting a turkey can seem daunting, especially for first-timers, but this recipe simplifies the process. The key is to start with a properly thawed turkey, ideally purchased a week in advance. This allows ample time for defrosting in the fridge, ensuring a juicy bird come Thanksgiving Day.
The preparation begins with removing the giblets and neck, which can be saved for gravy or discarded. A sharp knife and a reliable thermometer are essential tools for this task. The recipe emphasizes the importance of drying the turkey thoroughly before applying a flavorful herb butter mixture, which includes rosemary, thyme, and garlic. This step is crucial for achieving that coveted crispy skin.
Once seasoned, the turkey is placed on a bed of mirepoix vegetables, which not only elevates the bird for even cooking but also infuses the drippings with flavor. Roasting at a steady 325°F allows the turkey to cook evenly without the need for basting, making it a low-maintenance option.
After roasting, resting the turkey is vital for juicy meat. The carving process is straightforward, and the video provides clear instructions to ensure every piece is beautifully presented. This recipe is not just about cooking a turkey; it’s about creating a memorable holiday experience with a dish that everyone will enjoy.
Recipe Details
Steps & Tips
Tip: Buy your turkey at least a week before Thanksgiving to allow for proper thawing.
Remove the packet of giblets from the neck cavity of the turkey.
Trim off any excess skin around the neck cavity.
Remove the neck from the large body cavity and trim off the tail.
Gather a sharp knife, thermometer, and roasting tray.
Let the thawed turkey rest at room temperature for an hour.
Slice one onion and one lemon into wedges.
Season the inside of the turkey with salt and pepper.
Place the onion and lemon wedges inside the cavity of the turkey.
Place a few sprigs of fresh herbs like rosemary, sage, and thyme inside the turkey.
Tip: Cook stuffing in a casserole dish instead of inside the turkey to avoid slowing down the cook time.
Combine chopped rosemary, thyme, minced garlic, salt, and pepper with softened butter.
Use paper towels to dry the turkey thoroughly.
Tip: Dry the turkey thoroughly before adding herb butter for crispy skin.
Loosen the skin of the turkey by sliding fingers underneath it.
Rub 1/3 of the herb butter under the skin of the turkey.
Rub the remaining herb butter all over the outside of the turkey.
Preheat the oven to 325 degrees Fahrenheit.
Peel and quarter one onion, and chop three carrots and three celery ribs.
Place the chopped vegetables in the roasting pan.
Insert a thermometer into the thickest part of the turkey.
Roast the turkey for about 15 minutes per pound.
Tip: Remove the turkey from the oven at 158 to 160 degrees Fahrenheit to prevent dry meat.
Let the turkey rest for at least 30 minutes after roasting.
Tip: Let the turkey rest for at least 30 minutes to allow juices to redistribute.
Make the first cut through the skin to separate the leg and thigh from the body.
Slice down on either side of the breastbone to remove the breast.
Gently pull the wings away from the body and slice through the joint.
Separate the drumstick from the thigh and remove the bone from the thigh.
Slice the thigh meat into strips and add to the platter.
Tip: Slice against the grain for tender breast meat.
Slice the breast into thin strips against the grain.
Arrange the sliced turkey on the serving platter with garnishes.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Thawing a turkey takes about 24 hours for every five pounds.
- •Using a probe thermometer allows you to monitor the turkey's temperature without opening the oven.
- •Resting the turkey for at least 30 minutes after cooking helps redistribute the juices.
- •Cooking stuffing separately in a casserole dish ensures even cooking of the turkey.
