This Thanksgiving Turkey is the star of your holiday feast! It’s juicy and packed with flavor, perfect for gathering friends and family around the table.
Don’t forget to make a side of gravy—nothing beats that rich sauce drizzled on your turkey and mashed potatoes! It’s a simple way to add love to your meal.
Key Ingredients & Substitutions
Whole Turkey: A 12-14 pound turkey is ideal for a gathering. If you prefer smaller servings, consider a 10-12 pound turkey instead. Organic or free-range turkeys can add a richer flavor.
Unsalted Butter: This adds moisture and flavor. If you’re looking for a lower-fat option, use olive oil or a plant-based butter alternative. Just keep in mind that it won’t give the same richness.
Spices: The combination of paprika, garlic powder, onion powder, thyme, rosemary, and sage is fantastic for flavor. If you don’t have these, Italian seasoning can be a good substitute or try using fresh herbs if available.
Chicken Broth: Use homemade or store-bought broth for basing. If you’re making this turkey vegetarian, vegetable broth works great. You can even skip broth and use water if in a pinch, but it adds depth to the flavor.
What’s the Best Way to Ensure My Turkey is Juicy?
To keep your turkey juicy, there are a few key steps to follow:
- Butter Under the Skin: This technique not only adds flavor but also helps keep the meat moist. Be gentle when loosening the skin.
- Baste Regularly: Basting the turkey with chicken broth or pan juices helps keep it moist. Aim to baste every 30-45 minutes for the best results.
- Proper Resting: Let the turkey rest after cooking! This helps the juices redistribute throughout the meat, making each slice flavorful and juicy.
Thanksgiving Turkey
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 paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 large onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup chicken broth or turkey stock
- Fresh rosemary and cranberries for garnish (optional)
How Much Time Will You Need?
This Thanksgiving turkey takes about 20 minutes for preparation and approximately 3 to 3.5 hours to roast, depending on the size. Be sure to allow about 20-30 minutes for the turkey to rest before carving. So, overall, plan for approximately 4 hours to prepare and serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 325°F (165°C) to get it warm and ready for your turkey.
2. Prepare the Turkey:
Take the turkey out of its packaging and remove any giblets from the cavity. Rinse the turkey under cold water if you like, then pat it dry with paper towels. A dry turkey will help to achieve a crispier skin!
3. Make the Seasoned Butter:
In a small bowl, mix together the softened butter, salt, pepper, paprika, garlic powder, onion powder, thyme, rosemary, and sage until it’s well combined. This mixture will add amazing flavor to your turkey!
4. Apply the Butter:
Carefully slide your fingers between the turkey skin and the meat to loosen it. Spread about half of the seasoned butter under the skin. Don’t forget to rub the rest of the butter all over the outside of the turkey for a tasty coating!
5. Stuff the Cavity:
Fill the cavity of the turkey with the quartered onion, lemon, smashed garlic, and fresh herb sprigs. This will infuse the meat with delicious flavors as it cooks!
6. Tie It Up:
Using kitchen string, tie the turkey legs together and tuck the wing tips under the body. This helps the turkey keep its shape while roasting.
7. Prepare for Roasting:
Place the turkey, breast-side up, on a roasting rack inside a large roasting pan. Pour the chicken broth into the bottom of the pan for added moisture as it roasts.
8. Roast the Turkey:
Put the turkey in the oven and roast for about 3 to 3.5 hours, basting with the pan juices every 30-45 minutes. You want the internal temperature to reach 165°F (74°C) in the thickest part of the thigh.
9. Keep it from Browning too Quickly:
If the skin begins to brown too quickly, simply cover the turkey loosely with aluminum foil to prevent burning while it continues cooking.
10. Rest Before Carving:
When the turkey is fully cooked, take it out of the oven and let it rest for 20-30 minutes. This resting period allows the juices to redistribute, keeping it moist and flavorful.
11. Garnish and Serve:
Transfer the turkey to a serving platter. Garnish with fresh rosemary sprigs and cranberries for a festive touch!
12. Make Gravy (Optional):
If you’d like, use the delicious pan drippings to make a rich gravy to accompany your turkey. It’s a wonderful addition to your Thanksgiving meal!
Enjoy your beautifully roasted Thanksgiving turkey, bringing warmth and flavor to your holiday table!
Can I Use a Frozen Turkey for This Recipe?
Yes, you can, but make sure to fully thaw it before cooking! Thaw your turkey in the fridge for several days (approximately 24 hours for every 4-5 pounds) or using the cold water method—submerge it in cold water, changing the water every 30 minutes.
What If I Don’t Have All the Herbs Listed?
No worries! While fresh herbs enhance the flavor, you can substitute with dried versions or use an Italian seasoning mix. The key is to ensure you have a good mix of flavors, so feel free to adjust based on what you have on hand.
How Can I Tell When the Turkey is Done?
Use a meat thermometer! Insert it into the thickest part of the thigh without touching the bone. Your turkey is done when it reaches an internal temperature of 165°F (74°C). Also, the juices should run clear, not pink.
What Should I Do With Leftover Turkey?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can use leftovers in soups, sandwiches, or salads. For longer storage, freeze sliced turkey wrapped tightly for up to 2-3 months!
