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The Only Turkey Recipe You’ll Ever Need for Thanksgiving
Ah, Thanksgiving—there’s nothing quite like gathering around the table with family and friends, indulging in that beautifully roasted, golden turkey. Over the years, I’ve tried many recipes, but this is the one I return to every single time. Originally, it was Ina Garten’s “Perfect Roast Turkey” recipe, but I’ve made a few tweaks and now practically know it by heart. This version has never let me down, producing a perfectly juicy, flavorful turkey every single Thanksgiving.
The Secret to Success
The key to this recipe lies in a few essential steps:
- Cover Loosely with Foil: During roasting, make sure to loosely cover your turkey with tin foil. This trick will prevent the skin from burning while ensuring even browning.
- Resting is a Must: Once your turkey is out of the oven, resist the urge to carve immediately. Letting it rest for at least 30 minutes keeps all those juices locked in, ensuring each slice is tender and moist.
Presentation Tips
After resting, I like to carve the turkey breasts and remove the drumsticks and wings, arranging them on a beautiful platter. A few garnishes—pomegranate seeds, rosemary sprigs, fresh cranberries, and lemon wedges—add a festive touch. It’s a feast for the eyes as much as it is for the stomach!
Cooking Time Perfection
If there’s one thing I’ve learned from hosting Thanksgiving over the years, it’s that undercooked turkey is a common (and dreaded!) issue. To avoid this, I rely on a tried-and-true rule passed down by my mother-in-law: 20 minutes per pound, plus an extra 20 minutes for good measure. This timing has been foolproof for me, ensuring the turkey is fully cooked every time with super crispy skin.
So, if you’re looking for a reliable, delicious turkey recipe that guarantees smiles around the table, give this one a try. Your guests (and your tastebuds) will thank you!
Roasted Turkey
Ingredients
Butter mix:
- 2 sticks unsalted butter
- 2 Tbsp fresh thyme, chopped
- 1 lemon, juiced and zest
Stuffing:
- 15 lb turkey
- kosher salt
- black pepper
- 1 bunch fresh thyme
- 1 lemon, halved
- 1 onion, halved
- 1 whole garlic, cut in half horizontally
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan, on medium heat, add the butter mix ingredients and cook until butter melts. Set aside.
- Remove the giblet pouch and the neck from the turkey along with the plastic hock lock. You can disregard or save to make turkey gravy.
- Pat the turkey dry inside and outside with a paper towel.
- Place the turkey on a roasting pan with rack.
- Pour 1/3 of the butter mix inside the turkey cavity.
- Generously sprinkle salt and pepper in the cavity of the turkey.
- Stuff cavity with the stuffing ingredients.
- Brush the outside of the turkey with the butter mix.
- Cover the wings with aluminum foil and place another aluminum foil sheet loosely over the turkey to cover it.
- Place in oven and cook for 20 minutes per pound with an extra 20 minutes for good measure.
- Once done cooking, remove the turkey from oven and let it rest for at least 15 to 30 minutes before serving.
Nutrition
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