Best Thanksgiving Turkey Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
-
Additional Time
30 mins
-
Total Time
4 hrs
-
Servings
13 people
-
Calories
631 kcal
-
Course
Main Course
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Cuisine
American
Best Thanksgiving Turkey Recipe
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This Best Thanksgiving Turkey Recipe, with crispy skin on the outside and juicy meat on the inside, will make your Thanksgiving perfect!
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Ingredients
- 13 lbs turkey (notes)
- 1½ stick butter
- 2 tablespoon paprika
- 2 tablespoon salt
- 2 tablespoon black pepper
Vegetables & Cavity Filling
- 2 cups chicken broth
- 2 onions
- 2 sticks celery
- 2 carrots
- 1 bulb garlic
- 1 lemon
- 1 sprig sage
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig tarragon
Basting Liquid
- 1 stick unsalted butter
- 2 cups broth
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Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Clean out the cavity of your Turkey and wash and pat it dry.
- Quarter one onion, cut the celery and carrots into half, and place everything at the bottom of your roasting pan.
- Place the roasting rack on top of the vegetables and rest the turkey on top.
- Pour 2 cups of the chicken broth into the pan to create some steam
- Place the remaining onion (quartered), peeled garlic bulb, halved lemon, and all of the herbs in the cavity of the Turkey.
- Melt the 1 ½ sticks of unsalted butter and brush the turkey with it generously {both inside the skin and on top of the skin}.
- Sprinkle all of the seasoning on the turkey, rubbing it in to get it evenly distributed all over the bird.
- Cook the Turkey until the temperature reads 165 degrees when the thermometer is inserted inside the deepest part of the thigh (see notes)
Basting Liquid
- Heat the remaining 2 cups of broth with 1 stick of unsalted butter and set aside to baste the turkey later.
- Start basting with the broth and butter mixture every 30 minutes (see notes)
- Let your Turkey sit for 30 minutes before carving. (see notes)
Notes
- Turkey - When calculating the size of your turkey, use a ratio of 1-1.5 lbs of turkey per person, depending on whether or not you want leftovers. If serving 12 or more people, never buy a bird larger than 16 lbs. as cooking can become tricky. Cook one small bird and a breast for best results. Similarly, I would suggest one large turkey breast, two small turkey breasts, or a 10 lb bird minimum for eight people or less. Anything smaller than 10 lbs will have too many bones and insufficient meat.
- The broth - I often prepare a large batch of homemade, easy chicken broth for all my holiday cooking. This can be done and frozen a few weeks ahead and is much more flavorful than store-bought chicken stock. However, if you're short of time, feel free to use store-bought stock. The broth adds flavor and moisture to the turkey.
Nutrition Information
Show Details
Serving
1g
Calories
631kcal
(32%)
Carbohydrates
5g
(2%)
Protein
71g
(142%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
279mg
(93%)
Sodium
1810mg
(75%)
Potassium
836mg
(24%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2459IU
(49%)
Vitamin C
8mg
(9%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 13people
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 631kcal | 32% |
| Carbohydrates | 5g | 2% |
| Protein | 71g | 142% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 279mg | 93% |
| Sodium | 1810mg | 75% |
| Potassium | 836mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2459IU | 49% |
| Vitamin C | 8mg | 9% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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