Grandpa's Perfect Thanksgiving Turkey Recipe
User Reviews
5
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Prep Time
12 hrs
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Cook Time
2 hrs 30 mins
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Total Time
14 hrs 30 mins
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Servings
8
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Calories
536 kcal
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Course
Main Course
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Cuisine
American
Grandpa's Perfect Thanksgiving Turkey Recipe
Description
Grandpa's Perfect Thanksgiving Turkey Recipe outlines preparing a 12-pound young turkey with a garlic and herb marinade. Starting 3-5 days before roasting, the turkey is thawed and then coated inside and out with a paste made from garlic, salt, black pepper, olive oil, and melted butter. Vegetables like carrots, celery, and onions are placed at the bottom of the roasting pan to serve as a natural rack and add flavor. The turkey is positioned breast side down initially to spread marinade on the back, then flipped to coat the breast side. Such preparation aims to create a flavorful, juicy roasted turkey with an aromatic vegetable base.
The vegetables not only lift the turkey but will also roast alongside the bird, releasing their sweetness and moisture, which can be used for pan drippings or gravy. The method of marinating ensures the flavors penetrate the bird well. This recipe relies on a traditional roasting approach utilizing seasoning and a slow thaw for even cooking.
This roast turkey is suitable as the main centerpiece for a holiday meal, paired with typical Thanksgiving sides. Following proper thawing times based on weight helps ensure even cooking and food safety.
The recipe notes on cooking times for larger turkeys highlight the importance of adjusting thawing and cooking durations according to the bird's size to achieve perfect doneness without drying out the meat.
Ingredients
- 12 pound turkey young
- 6 cloves garlic
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1 tablespoon butter (melted)
- 4 carrot cut into 2-inch/5cm lengths, medium
- 3 talks celery (cut into 2-inch/5cm lengths)
- 2 onion cut into wedges, medium
Instructions
- 3-5 days before roasting (depending on the size of your turkey), start thawing your turkey in the refrigerator. Budget about 1 day of thawing time for every 5 pounds. On the day before you plan to roast it, make the marinade by combining the garlic, salt, black pepper, olive oil, and butter in the food processor. Pulse until you have a very fine paste.
- Put your carrots, celery, and onions on the bottom of your roasting pan. This will be the roasting "rack" that your turkey will sit on.
- Remove the turkey from the package. Remove the neck and the giblets from the turkey cavity and give the bird a good rinse with cold water. Pat it thoroughly dry with paper towels, and lay it breast side down in the pan.
- Spread half of your marinade all over the back side of the turkey, making sure you cover every surface and crevice, including the cavity. Flip the bird over so it's laying breast side up, and spread the other half of the marinade over this side of the turkey. You can also spread some marinade over the neck and the giblets and add them to the roasting pan as well. Cover the roasting pan with plastic and marinate overnight.
- On the morning of the big day, take the turkey out of the fridge and let it sit on the counter (so you're not putting a cold turkey directly into the oven, which can prevent it from cooking evenly). About 3 hours before you're ready to eat, preheat the oven to 425°F/220°C, and arrange the oven rack so it's in the lower third of the oven. Take the plastic off your roasting pan and lift up the turkey to empty any liquid that might have accumulated in the cavity as it sat out on the counter. Flip the turkey breast side down, and make sure the wings are tucked in. Roast the turkey breast side down at 425°F/220°C for 1 hour, rotating the pan halfway through.
- Remove the turkey from the oven and lower the temperature to 325°F. Using a sturdy wooden spoon and paper towels or a clean kitchen towel, flip the turkey breast-side up. Roast the turkey at the lower temperature for another hour (for a 12 pound turkey; see note for larger turkey cooking times), until the thigh registers 165°F and the juices run clear (i.e. not pink). Rotate the pan halfway through the second roasting process as well.
- Remove the turkey from the oven, transfer to a carving board or serving plate, cover loosely with foil, and allow to rest for 20-30 minutes before carving.
- Now, we know everyone has their own method for gravy, but here's ours: tip all the drippings from the roasting pan into a gravy separator. You want about 10 tablespoons of fat and 6 cups of the juices. If you don't have enough of either, you can add butter (if you need more fat) and chicken stock (if you don't have enough juice). In a large saucepan over medium heat, add the turkey fat and/or butter. Gradually stir in enough flour to make a roux, whisking constantly. Continue whisking until the roux turns a dark brown color, about 10 minutes. Slowly whisk in the turkey juices and/or broth. Season with salt and black pepper to taste. Simmer until thickened (when it coats the back of a spoon, it's perfect). If it's too thick, add more broth or water. That's it!
Notes
- Thaw the turkey 1 day per 5 pounds in the refrigerator to ensure even thawing and safe handling.
- Use the vegetables as a natural roasting rack to enhance flavor and prevent the turkey from sitting directly on the pan.
- Apply the marinade thoroughly, covering all surfaces including inside the cavity, for the best flavor distribution.
- Adjust cooking times if using a larger turkey to maintain proper doneness and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 5g | 2% |
| Protein | 70g | 140% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 234mg | 78% |
| Potassium | 846mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3650IU | 73% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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