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–+ servings
Thanksgiving Turkey

Thanksgiving Turkey

Discover why Thanksgiving Turkey is the heart of holiday celebrations. Learn tips, recipes, and traditions to make your feast unforgettable.
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Prep Time 15 minutes
Cook Time 3 hours
Thawing Time 4 days
Total Time 4 days 6 hours 35 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole Turkey (12-14 pounds)
  • 1/2 cup Softened Butter
  • to taste Salt
  • to taste Pepper
  • optional Herbs (rosemary, thyme, or sage)
  • aromatics (quarter onions, celery stalks, apple chunks, garlic cloves)
  • 2 cups Water or Broth (for roasting pan)
  • to taste Stuffing (optional) if desired for cavity

Equipment

  • Roasting Rack
  • Heavy Roasting Pan
  • Meat Thermometer
  • Kitchen Twine
  • Paper Towels

Method
 

  1. Thaw the turkey in the refrigerator for 24 hours for every 4-5 pounds or use the cold water method.
  2. Remove the turkey from the fridge about 1 hour before cooking to bring it to room temperature.
  3. Remove giblets and neck from the cavity.
  4. Pat the turkey completely dry with paper towels, inside and out.
  5. Loosen the skin over the breast meat and rub softened butter directly onto the meat.
  6. Season generously with salt and pepper, with any optional herbs mixed in.
  7. Tuck the wing tips under the body and tie the legs together with kitchen twine.
  8. Preheat the oven to 325 degrees Fahrenheit.
  9. Place the turkey breast-side up on a roasting rack inside a heavy pan.
  10. Add 2 cups of water or broth to the bottom of the pan.
  11. Roast the turkey for approximately 13-15 minutes per pound for unstuffed, longer for stuffed.
  12. Use a meat thermometer to check the thickest part of the thigh for a temperature of 165 degrees Fahrenheit.
  13. Baste the turkey with pan juices every 45 minutes.
  14. Once cooked, tent the turkey loosely with foil and let it rest for at least 30 minutes before carving.

Nutrition

Calories: 320kcalProtein: 43gFat: 15gSaturated Fat: 5gCholesterol: 124mgSodium: 100mgPotassium: 420mgVitamin A: 250IUCalcium: 20mgIron: 1.5mg

Notes

Ensure your turkey is fully thawed before cooking for even cooking results. Loose stuffing can be flavored but should be cooked separately for safety. Basting helps keep the turkey moist and enhances its golden color. Resting the turkey after cooking is essential to keep it juicy. Leftover turkey can be used in a variety of dishes like sandwiches, soups, and casseroles. Get creative with your leftovers!
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