Thanksgiving Turkey
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Servings
1 turkey
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Course
Main Course
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Cuisine
American
Thanksgiving Turkey
Description
The Thanksgiving Turkey is prepared by thawing and cleaning a whole bird, then seasoning it generously with salt and pepper. A compound herb butter made from softened butter, olive oil, lemon juice, and freshly chopped parsley, sage, rosemary, thyme, garlic, salt, and pepper is spread under the skin and over the entire turkey. This method infuses the meat with herbaceous flavor and moisture during roasting.
The cavity is filled with quartered lemon, onion, garlic cloves, and leftover fresh herbs, imparting additional aroma and subtle citrus notes during cooking. The turkey is placed breast side up on a rack over vegetables if using a disposable pan, and roasted until fully cooked, developing crispy skin and tender meat with herbal undertones.
This bird serves as a traditional Thanksgiving main dish, presenting well at the center of the table alongside classic side dishes. The herb butter near the skin and inside the cavity helps keep the meat moist and fragrant. Wing tips are tucked to prevent burning, and the careful seasoning enhances without overpowering the turkey’s natural flavor.
Ingredients
- 1 (12-20) turkey if smaller you can use halve the herb butter recipe
HERB BUTTER:
- ½ cup unsalted butter room temperature
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ cup parsley finely chopped fresh herbs, 1 tablespoon each
- ¼ cup sage
- ¼ cup rosemary
- ¼ cup thyme
- 6 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper ground
FOR INSIDE THE TURKEY:
- 1 lemon quartered
- 1 yellow onion peeled and quartered
- 4 cloves garlic halved
- parsley leftover herbs
- sage
- rosemary
- thyme
Instructions
- Thaw your turkey. For every 5lb of turkey you should allow one day of thawing in the fridge. Thaw in the refrigerator on a pan with sides so any liquid is caught. Next, remove the giblets and neck from the frontal and rear cavities. Drain all liquid in the sink, rinse the turkey, and pat the turkey dry with paper towels.
- Place the rack of the roasting pan in the pan. If using a disposable pan, stack some veggies on the bottom such as celery or onion and place the turkey on top. Sprinkle the outside and inside of the turkey generously with salt and pepper.
- Make the herb butter. In a bowl, add the butter, olive oil, lemon juice, herbs (parsley, sage, rosemary, and thyme), garlic, salt, and pepper. Mix until well combined.
- Carefully separate the skin from the breast and rub 1/4 of the herb butter under the skin as far as you canin the pocket. Rub the remaining butter all over the skin, breast, legs, and wings. Tuck wings under so they don't burn.
- Stuff turkey with the onion, lemon, garlic, and leftover herbs and tie the legs together with kitchen twine. If prepping turkey the day before, place in the fridge at this point.
- If time allows, allow your turkey to sit for an hour at room temperature before cooking to ensure even cooking. Preheat the oven to 425° F. and adjust the rack or take out racks so that your turkey can sit in the center of the oven.
- Cook for 30 minutes at 425° F to get the skin crispy. You may add more time if you want it browner. Reduce heat to 350° F. Cover with a foil tent. A foil tent is loosely placed on top of the turkey so that it doesn't get too brown. Bake for 13 minutes per pound at 350 degrees F or until the thickest part of the thigh reads 165° F with a thermometer, basting with the liquid on the bottom of the pan throughout cooking. This is the most important part. Do not overbake. Check the temperature of the thigh before you think you should to make sure.
- Remove the oven and allow turkey to sit, covered loosely with foil for one hour so that the juices can redistribute before slicing.
User Reviews
Overall Rating
5
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