EASY Thanksgiving Turkey Recipe - How to Cook and Carve the BEST Turkey
This easy Thanksgiving Turkey recipe is foolproof and requires minimal effort. You don't need to brine the turkey or baste it throughout the cooking process. With just a few simple steps, you'll have a perfectly golden, juicy, and flavorful turkey that will impress your guests.
To start, thaw your turkey in the refrigerator for 24 hours per five pounds of turkey. It's best to buy the turkey at least a week before Thanksgiving to ensure enough thawing time. The general rule of thumb is one pound of turkey per person, or a pound and a half if you want leftovers.
Once the turkey is thawed, let it rest at room temperature for an hour. While it's resting, prepare the inside of the turkey by seasoning it with salt and pepper and stuffing it with onion and lemon wedges. Add fresh herbs like rosemary, sage, and thyme for added flavor and moisture.
To create a delicious herb butter, combine chopped rosemary, thyme, and minced garlic with softened butter. Loosen the turkey's skin and rub one-third of the herb butter under the skin, focusing on the breast meat. Rub the remaining herb butter on the outside of the turkey, including the legs, thighs, and wings.
Preheat your oven to 325 degrees Fahrenheit and place the turkey on top of roughly chopped vegetables in a roasting pan. Roast the turkey for about 15 minutes per pound or until the internal temperature reaches 158-160 degrees Fahrenheit. Remember to let the turkey rest for at least 30 minutes before carving.
To carve the turkey, start by separating the leg and thigh from the body. Slice down on either side of the breastbone to remove the breasts. Gently pull the wings away from the body and slice through the joint to remove them. Separate the drumsticks from the thighs and slice the meat into strips.
Arrange the carved turkey on a platter and garnish with lemon slices and herbs. Remember to save the giblets and turkey neck for gravy or discard them if desired.
This Thanksgiving Turkey recipe is a fail-proof way to achieve a delicious and beautifully cooked turkey. Enjoy the feast and have a happy Thanksgiving!
Ingredients:
- 1 turkey (thawed, size depends on number of servings)
- Salt and pepper
- 1 onion
- 1 lemon
- Fresh rosemary
- Fresh sage
- Fresh thyme
- 3/4 cup unsalted butter (softened)
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 6-7 garlic cloves (minced)
- Roughly chopped vegetables (onion, carrots, celery)
Cooking steps:
- Thaw the turkey in the refrigerator for 24 hours per five pounds of turkey.
- Let the turkey rest at room temperature for an hour.
- Preheat the oven to 325 degrees Fahrenheit.
- Season the inside of the turkey with salt and pepper. Stuff with onion and lemon wedges.
- Add fresh herbs like rosemary, sage, and thyme inside the turkey.
- In a mixing bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, salt, and pepper to make the herb butter.
- Loosen the turkey's skin and rub one-third of the herb butter under the skin. Rub the remaining herb butter on the outside of the turkey.
- Place the turkey on top of roughly chopped vegetables in a roasting pan.
- Roast the turkey for about 15 minutes per pound or until the internal temperature reaches 158-160 degrees Fahrenheit.
- Let the turkey rest for at least 30 minutes before carving.
- To carve the turkey, separate the leg and thigh from the body. Slice down on either side of the breastbone to remove the breasts.
- Gently pull the wings away from the body and slice through the joint to remove them.
- Separate the drumsticks from the thighs and slice the meat into strips.
- Arrange the carved turkey on a platter and garnish with lemon slices and herbs.
