How To Cook The Perfect Turkey
Recipe Overview
Overview
Cooking the perfect turkey can seem daunting, but with the right techniques, it becomes an enjoyable experience. This recipe emphasizes the importance of starting with a properly thawed turkey, allowing it to reach room temperature before cooking. The key to a flavorful turkey lies in the compound butter, which is generously rubbed under and over the skin. This not only adds flavor but also helps achieve that coveted crispy skin.
The use of fresh herbs like rosemary and sage, along with aromatics such as garlic and onion, elevates the dish, making it perfect for special occasions like Thanksgiving. The initial high heat of 450°F seals in the juices, while a subsequent lower temperature ensures even cooking. Don’t forget to baste the turkey regularly to keep it moist!
After roasting, allowing the turkey to rest is crucial for juicy meat. The drippings can be transformed into a delicious gravy, adding another layer of flavor to your meal. This recipe is not just about cooking a turkey; it’s about creating a centerpiece for your holiday table that will impress your family and friends. With these tips, you’ll be well on your way to mastering turkey roasting.
Recipe Details
Steps & Tips
Set the oven to 450 degrees.
Tip: Set the oven to 450 degrees to seal in the juices and achieve a crisp skin.
Tip: Let the turkey warm up on the countertop for about an hour before cooking.
Drain any juices from the roasting pan and pad the turkey completely dry.
Tip: Pat the turkey completely dry to ensure the skin crisps up nicely.
Peel and quarter one onion for aromatics.
Gather 10 to 12 sprigs of rosemary, sage, and thyme.
Cut a garlic head down the middle.
Grab one cup of softened butter and mix in two teaspoons of salt and 1.5 teaspoons of cracked pepper.
Tip: If using salted butter, reduce added salt by a heaping 1/4 teaspoon.
Tip: Brining the turkey can make it juicier and more flavorful.
Tip: Feel free to add any spice blend you want to your compound butter.
Rub the compound butter mixture under and over the turkey skin.
Fill the cavity of the turkey with garlic and onions.
Stuff eight sprigs of rosemary and sage into the turkey.
Tip: Work the butter over the skin instead of under it for an even layer.
Spread the compound butter mixture all over the turkey.
Tie the turkey legs together with kitchen twine.
Tip: Add extra onions and a halved lemon to the roasting pan for more flavor in the gravy.
Add remaining herbs, extra onions, and halved lemon to the roasting pan.
Pour four cups of chicken stock into the roasting pan.
Sprinkle salt and pepper on top of the turkey.
Tip: Sprinkle a final layer of salt and pepper on top of the turkey before roasting.
Place the turkey in the oven at 450 degrees for 15 minutes, then reduce to 325 degrees.
Baste the turkey every 30 minutes during roasting.
Tip: Baste the turkey every 30 minutes to keep it juicy.
Tip: Use foil tenting if the turkey is browning too quickly.
Tip: Use a thermometer to check the internal temperature, aiming for 165 degrees.
Take the turkey out of the oven and remove the foil tenting.
Tip: Let the turkey rest for at least 15 minutes before carving.
Tip: Strain the juices to make a delicious gravy.
Transfer the turkey to a serving plate.
Garnish the turkey with rosemary and fresh cranberries.
After resting, carve the turkey and serve.
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.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Thawing your turkey in advance is crucial for even cooking.
- •Using a compound butter helps infuse flavor both under and over the skin.
- •Basting the turkey every 30 minutes keeps it moist and flavorful.
- •A thermometer is essential to ensure the turkey reaches the safe internal temperature of 165°F.
