Easy Thanksgiving Turkey Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
12
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Calories
646 kcal
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Course
Main Course
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Cuisine
American
Easy Thanksgiving Turkey Recipe
Description
The recipe begins by bringing the thawed turkey to room temperature before roasting for even cooking. Internal cavity aromatics include quartered onion, coarsely chopped celery, and carrot to add subtle savory notes inside the bird. The legs are trussed, and wing tips tucked to promote even cooking and presentation.
Outside seasoning with salt and pepper is paired with an herb butter made by melting butter with fresh rosemary and sage. This butter is applied liberally over the skin and beneath it to keep the turkey moist and impart herbal flavor. The slow roasting at 325ºF for approximately 3½ hours for a 15-pound turkey ensures thorough cooking without drying the meat.
The resulting turkey pairs well with traditional side dishes and provides a centerpiece suitable for a holiday meal. It emphasizes straightforward preparation combining classic ingredients for a flavorful roast.
Leftovers can be stored in airtight containers refrigeration for 3-4 days. The recipe advises thawing the turkey well in advance, as the herbed butter application is quick and best done immediately before roasting.
Ingredients
- 1 15 pound whole turkey neck and giblets removed
- 1 onion quartered
- 3 celery coarsely chopped, stalk
- 1 carrot coarsely chopped
- 2 tablespoons salt
- 1 tablespoon black pepper
- 4 tablespoons butter
- 6 rosemary fresh
- ¼ cup sage fresh leaves
Instructions
- Preheat oven to 325ºF. Remove the thawed turkey from the fridge 1 hour before roasting and allow it to come to room temperature. Remove the neck and giblets from inside the cavity of the turkey and set aside.
- Place the turkey, breast side up in the roasting pan. Pat the outside and inside of the turkey dry with paper towels. Then stuff the onion, celery, and carrot inside the turkey cavity.
- Fold wing tips under the bird. Tie the legs together with twine or dental floss.
- Season the inside and outside of the turkey generously with the salt and pepper.
- In a small saucepan over medium heat, melt the butter. Then add the herbs and cook 1-2 minutes. Remove the herbs with a tong from the melted butter and place inside the turkey.
- Use a brush to rub the reserved melted butter all over the turkey, making sure to get the sides. Use your hands to rub some butter underneath the skin as well.
- Roast the turkey in the preheated oven uncovered for 15 minutes per pound, or about 3 hours for a 12 pound turkey. A thermometer inserted into the thickest part of the thigh should read 165ºF-170ºF. Remove the turkey from the oven and allow it to rest 15-20 minutes before carving.
Notes
- Store leftovers in airtight containers; they remain good for 3-4 days in the refrigerator.
- Thaw the turkey fully before roasting to ensure even cooking.
- The herb butter is best made and applied just before roasting for optimal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 2g | 1% |
| Protein | 93g | 186% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 319mg | 106% |
| Sodium | 1682mg | 70% |
| Potassium | 1003mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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