This Thanksgiving turkey is juicy, tender, and full of flavor! With a crispy skin and aromatic herbs, it’s the star of the feast that everyone looks forward to.
Let’s be real, who doesn’t enjoy a moment when the turkey comes out of the oven? I love serving it with stuffing and cranberry sauce—so tasty! 🦃
Making this turkey can be easy; simply season it well, roast it, and let it rest for juicy perfection. It’s all about that golden brown finish!
Key Ingredients & Substitutions
Turkey: A 12-14 pound turkey is ideal, but you can use a smaller or larger one depending on your guests. Just remember, cooking time will vary.
Butter: Unsalted butter is best for controlling salt flavor. If you’re dairy-free, try using olive oil or a plant-based butter for basting!
Seasonings: The blend of garlic powder, onion powder, and dried herbs really captures the essence of Thanksgiving. Feel free to swap in fresh herbs or your family’s favorite seasonings for a personal touch!
Stuffing Ingredients: Instead of onion and garlic, you could stuff the turkey with apples or celery for a sweeter or crunchier flavor, enhancing the overall taste!
How Do I Get the Turkey Skin Crispy?
Achieving crispy skin on your turkey is super important! Here’s how to do it:
- Make sure your turkey is dry before seasoning it. Pat it down with paper towels. Moisture can lead to soggy skin.
- Use butter under the skin and on the outside. This fat helps crisp it up while roasting.
- Roast uncovered for the first part of cooking to allow skin to brown. If it gets too dark, cover it loosely with foil.
- Basting with its juices every 45 minutes helps keep the skin moist while allowing it to get crispy.
With these tips, you’ll have that inviting golden brown skin on your turkey! Enjoy the meal! 🦃
Thanksgiving Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground 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 lemon, halved
- 1 onion, quartered
- 1 head garlic, halved horizontally
- Fresh herbs for garnish (rosemary, thyme, sage)
- 2-3 oranges, halved and grilled or roasted (optional, for garnish and flavor)
How Much Time Will You Need?
This Thanksgiving turkey recipe will take about 30 minutes of prep time, followed by approximately 3 to 3.5 hours of cooking time, depending on the size of the turkey. Don’t forget to let it rest for 20-30 minutes before carving—it helps the juices redistribute for a juicier turkey!
Step-by-Step Instructions:
1. Prepare the Turkey:
First, take the turkey out of the refrigerator about an hour before cooking. This helps it get to room temperature. Don’t forget to remove the giblets and neck from inside the turkey—you can save them for gravy or throw them away!
2. Preheat the Oven:
Set your oven to preheat at 325°F (165°C) so it’s nice and hot by the time your turkey is ready to go in.
3. Make the Seasoning Butter:
In a small bowl, mix together the softened butter, olive oil, kosher salt, black pepper, paprika, garlic powder, onion powder, thyme, rosemary, and sage until everything is well combined.
4. Season the Turkey:
Using paper towels, pat the turkey dry. Carefully loosen the skin over the breasts and rub about half of your buttery seasoning mixture underneath it. Then, slather the remaining butter all over the outside of the turkey for extra flavor and crispy skin.
5. Stuff the Cavity:
Stuff the turkey cavity with the halved lemon, quartered onion, and halved garlic for added flavor and moisture while it cooks.
6. Truss the Turkey:
Using kitchen twine, tie the legs together and tuck in the wing tips to help it cook evenly and retain its shape.
7. Roast the Turkey:
Place the turkey breast-side up on a roasting rack in a large pan. Insert a meat thermometer in the thickest part of the thigh, avoiding the bone.
8. Bake:
Roast the turkey uncovered, basting it every 45 minutes with the pan juices. Roast until the internal temperature hits 165°F (74°C), which usually takes about 3 to 3.5 hours. If the skin becomes too dark, cover it loosely with aluminum foil.
9. Rest the Turkey:
Once the turkey is done, take it out of the oven and cover it loosely with foil. Let it rest for at least 20-30 minutes. This step is crucial for juicy slices!
10. Prepare Garnish and Serve:
Arrange fresh herbs and optional grilled or roasted orange halves around the turkey on a serving platter. Finally, carve and serve the turkey along with your favorite side dishes like mashed potatoes and stuffing. Enjoy!
Wishing you a happy and delicious Thanksgiving with this golden, juicy turkey infused with flavorful herbs and citrus! 🦃
Can I Use a Frozen Turkey?
Absolutely! Just make sure to thaw it in the refrigerator for several days before cooking. A general rule is to allow 24 hours of thawing time for every 4-5 pounds of turkey.
What Should I Do If the Skin Starts to Burn?
If the skin is browning too quickly, tent the turkey loosely with aluminum foil. This will help prevent it from burning while the inside continues to cook.
How Can I Ensure the Turkey Is Cooked Through?
The best way to check is by using a meat thermometer. Insert it in the thickest part of the thigh without touching the bone; it should read at least 165°F (74°C) for safe consumption.
Can I Make This Turkey in Advance?
While it’s best fresh, you can prepare some components a day ahead. Mix the seasoning butter and prep the turkey beforehand, then roast it the day of serving for best results!