5.0 from 129 votes
Thanksgiving Turkey
The only Thanksgiving turkey recipe you'll ever need! This turkey comes out perfectly juicy and tender every time, even a first time cook can present a beautiful bird on Thanksgiving day.
Prep Time
20 mins
Cook Time
4 hrs
Additional Time
1 d
Total Time
1 d 4 hrs 20 mins
Servings: 15
Calories: 382 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 recipe Turkey brine
- 15 lb turkey
- 10 tablespoons butter softened
- 1 teaspoon minced garlic
- 1 tablespoon finely chopped fresh sage leaves
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme leaves
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Fresh herbs and fruit for garnish optional
Instructions
- Prepare the brine according to recipe directions. Brine the turkey for 18-24 hours before cooking.
- Preheat the oven to 450 degrees F.
- Remove the turkey from the brine; rinse and pat dry. Let the turkey stand at room temperature for 30 minutes. Tuck the turkey wings under the body. Tie the turkey legs together with kitchen twine.
- Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper in the bowl of a food processor. Blend until smooth.
- Rub the herb butter all over the outside of the turkey and under the skin of the breast.
- Place the turkey in a roasting pan and bake for 30 minutes.
- Reduce the oven temperature to 350 degrees F and continue roasting, basting the turkey every 30 minutes with pan drippings, until the turkey is done. This will take approximately 3 1/2 hours and you'll know that the turkey is done when a meat thermometer inserted into the thickest part of the turkey thigh registers 165 degrees F.
- If the turkey seems like it's getting overly browned during the cooking process, cover it with foil.
- Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 20 minutes. Slice, then serve.
Cup of Yum
Notes
- You can make this recipe with a turkey larger than 15 lbs, simply add 15 minutes more to the cooking time per pound.
- It's best to cook your turkey on a rack or on a bed of vegetables to help keep it from sitting in all the juices in the bottom of the pan.
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
1g
(0%)
Protein
66g
(132%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
236mg
(79%)
Sodium
414mg
(17%)
Potassium
733mg
(21%)
Vitamin A
390IU
(8%)
Vitamin C
4.1mg
(5%)
Calcium
40mg
(4%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 66g | 132% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 236mg | 79% |
| Sodium | 414mg | 17% |
| Potassium | 733mg | 16% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.