Thanksgiving Turkey
Easy Thanksgiving Turkey Recipe by Lauren Allen from Tastes Better from Scratch.
Prep time: 20 minutes
Cooking time: 3 hours 30 minutes
Servings: 16 servings
Ingredients
- 1 12-20 pound turkey*
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- .75 ounce container of fresh rosemary*
- .75 ounce container of fresh thyme*
- .75 ounce container of fresh sage*
Directions
- Thaw the Turkey: For a frozen turkey, allow 24 hours of thawing time in the fridge for every 5 pounds. For extra safety, add an extra day.
- Prepare for Roasting: Take the thawed turkey out of the fridge 1 hour before roasting to let it reach room temperature. Adjust your oven rack to center the turkey, and preheat the oven to 325°F.
- Make Herb Butter: Mix room-temperature butter with minced garlic, salt, pepper, 1 tablespoon each of fresh chopped rosemary and thyme, and ½ tablespoon of sage. Save remaining herbs for stuffing.
- Prep Turkey: Remove the packaging and take out the neck and giblets (reserve for gravy or discard). Pat the turkey dry with paper towels.
- Season and Stuff: Season the turkey cavity with salt and pepper. Fill with quartered lemon, onion, apple, and extra herbs.
- Add Butter Under the Skin: Gently loosen the skin above the breasts and spread a few tablespoons of herb butter underneath.
- Set Up in the Pan: Tuck the wings under the bird and place it on a roasting rack inside a roasting pan.
- Butter the Exterior: Soften the remaining herb butter in the microwave for about 30 seconds. Brush it over the entire turkey, including the legs and wings.
- Roast the Turkey: Roast at 325°F for about 13-15 minutes per pound. Insert a thermometer in the thigh and breast; it should reach 165°F. (If removed at 160°F, it will continue cooking under foil to reach 165°F.)
- Tip: Check halfway through roasting. Once the skin is golden, cover the top with foil to prevent overcooking. Alternatively, start with foil tented and remove during the last hour for browning.
- Rest and Carve: Let the turkey rest for 20-30 minutes before carving. Reserve drippings for gravy.
