This Thanksgiving turkey is juicy and full of flavor, perfect for a family feast! With a crispy outside and tender meat inside, it’s a classic centerpiece everyone loves.
Honestly, the smell of it roasting fills the house with warmth and happiness. I can almost hear the “oohs” and “ahhs” already! 🍂🍗
What I love most is how it brings everyone together around the table. Don’t forget to save room for leftovers—they make amazing sandwiches the next day!
Key Ingredients & Substitutions
Whole Turkey: A 12-14 pound turkey is perfect for a large gathering. If it’s not available, a smaller or larger turkey will work too. Just adjust the cooking time accordingly!
Butter: I use unsalted butter for controlling the saltiness. If you’re watching your cholesterol, you can substitute with olive oil or a plant-based butter for a lighter option.
Herbs: Dried thyme, rosemary, and sage give great flavor. If you don’t have these, Italian seasoning or poultry seasoning is an easy swap. Fresh herbs work well too, just use about three times the amount of fresh compared to dried.
Broth: Low-sodium chicken broth adds moisture. If you’re vegetarian, vegetable broth can be used instead. It still brings a rich flavor without the meat.
How Can I Make Sure My Turkey is Moist and Flavorful?
To keep your turkey moist and flavorful, the key is in the seasoning and cooking method. Start by thoroughly drying the turkey, which helps the skin crisp up. Here’s how to make it perfect:
- Rub seasoned butter under the skin for flavor directly on the meat.
- Stuff the cavity with aromatic ingredients like onion, orange, and garlic to infuse flavor from the inside out.
- Don’t skip the basting. It helps keep the meat juicy! Baste it every 45 minutes with pan juices.
- Rest the turkey after cooking. Letting it sit for at least 20-30 minutes before carving helps the juices redistribute.
With these tips, you’ll have a turkey that’s not only beautifully presented but also deliciously moist!
Thanksgiving Turkey Recipe
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 large onion, quartered
- 1 orange, quartered
- 1 head garlic, halved horizontally
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cups low-sodium chicken broth (for basting and pan)
- 2 cups water (optional, for roasting pan)
- 2 tablespoons olive oil
- Fresh parsley, rosemary, thyme, cranberries, and orange slices for garnish
How Much Time Will You Need?
This delicious Thanksgiving turkey takes about 20 minutes of prep time and approximately 3 to 4 hours to roast, depending on the size of the turkey. Don’t forget to let it rest for at least 20-30 minutes after cooking. This way, you’ll be all set to impress your guests with a beautifully cooked turkey!
Step-by-Step Instructions:
1. Prepare the Turkey:
Start by removing the neck and giblets from the turkey’s cavity. Give the turkey a good pat down with paper towels, drying it well both inside and out. This helps the skin get nice and crispy when cooked!
2. Season the Turkey:
In a small bowl, mix together the softened butter, salt, black pepper, dried thyme, rosemary, and sage. Carefully loosen the skin over the turkey breasts and thighs with your fingers, and spread half of the butter mixture underneath the skin. Rub the remaining butter all over the outside of the turkey so it gets flavorful and golden while roasting.
3. Stuff the Turkey Cavity:
Now it’s time to add some flavor to the insides! Stuff the turkey cavity with the quartered onion, orange, halved garlic, and sprigs of fresh herbs. This will infuse the meat with wonderful aromas.
4. Truss the Turkey:
To keep everything nice and neat, tie the turkey legs together with kitchen twine. Tuck the wing tips under the body to prevent them from burning during cooking.
5. Preheat Oven and Prepare Roasting Pan:
Preheat your oven to 325°F (163°C). Place a rack in a large roasting pan and pour the chicken broth in, adding 2 cups of water if you’d like more moisture.
6. Roast the Turkey:
Place your turkey breast side up on the rack in the roasting pan. Brush the turkey with olive oil, and then tent it loosely with aluminum foil to avoid over-browning. The cooking time is about 13-15 minutes per pound, and be sure to baste every 45 minutes with the pan juices.
7. Remove Foil and Brown the Skin:
About 45 minutes before it’s done cooking, remove the foil. This will allow the skin to turn golden and crispy—perfect for that holiday look!
8. Check for Doneness:
To ensure your turkey is properly cooked, use a meat thermometer. Insert it into the thickest part of the thigh; it should read 165°F (74°C). If the juices run clear when pierced, you’re all set!
9. Rest the Turkey:
Once cooked, take the turkey out of the oven and cover it loosely with foil. Let it rest for at least 20-30 minutes before carving. This resting time helps the juices redistribute, leading to a tender turkey.
10. Garnish and Serve:
Transfer the turkey to a large serving platter. Make it look pretty with fresh parsley, sprigs of rosemary and thyme, cranberries, and orange slices. Serve it up alongside your favorite sides, like mashed potatoes and cranberry sauce.
Enjoy your beautiful and flavorful Thanksgiving turkey!
Can I Use a Frozen Turkey for This Recipe?
Absolutely! Just ensure that the turkey is fully thawed before cooking. The safest way to thaw is in the refrigerator, allowing about 24 hours for every 4-5 pounds. If you’re in a hurry, you can use the cold water method—submerge it in its original packaging in cold water, changing the water every 30 minutes, which will take about 30 minutes per pound.
How Can I Adjust the Cooking Time for a Smaller or Larger Turkey?
The rule of thumb is about 13-15 minutes per pound at 325°F (163°C). For example, if you have a 10-pound turkey, plan for roughly 2 to 2.5 hours of roasting. Always use a meat thermometer to check that the thickest part of the thigh reaches 165°F (74°C) to ensure it’s fully cooked!
What Should I Do with Leftover Turkey?
You can store leftover turkey in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the meat in portions—just make sure to wrap it well to prevent freezer burn. Leftover turkey can be used in various dishes like soups, sandwiches, or salads!
Can I Prepare Any of This Ahead of Time?
Yes! You can season the turkey and stuff it the night before. Just keep it covered in the fridge and remove it about 30 minutes before roasting to bring it to room temperature. This can help cook the turkey more evenly. Enjoy your Thanksgiving prep!
