Here is another delicious and easy recipe Thanksgiving Turkey Recipe, it’s the easiest recipe, and you can cook with effortlessly. You need to follow the simple steps and make a unique yummiest, super delicious recipe. You can make a juicy, tender Turkish roast within a few minutes. The process of preparing a recipe is also simple.
It's a full chicken that cooks in this recipe and thinks that how to cook this large chicken, it will take some time. But when you check the recipe, it's easy, and the cooking time is less you can cook it within a few minutes, and your family and friends love to eat this Turkish recipe.
SIMPLE INGREDIENTS FOR THE BEST TURKEY RECIPE
- Turkey: You can use any whole frozen (or fresh) turkey that is available. Please read on for more information about the optimum size.
- Fresh Herbs: Traditional herbs for poultry include rosemary, thyme, and sage. Although dry can be used, I believe fresh imparts a stronger flavor.
- The onion will be placed into the turkey, and the garlic will be applied to the outside. But when combined, these aromatics will impart savory goodness to the meat and skin.
- Lemon: Placing lemon wedges inside the turkey gives a note of freshness and keeps the flesh juicy.
- Butter: Without bringing, a large amount of butter renders the turkey moist. There are time saves now!
- For that properly seasoned turkey, add salt and pepper.
- While my turkey roasts, I also place vegetables (such as celery, carrots, and onions) under it. Although not necessary, I advise doing this. It will not only improve your turkey recipe but also elevate the flavor of your turkey gravy!
WHAT SIZE TURKEY TO BUY?
One pound of turkey per person is the standard recommendation. Alternatively, if you want leftovers, and who doesn't want leftovers? Use 1 ½ pounds of turkey per person. I advise having a little bit more turkey than not enough because:
- Purchase a 10- to 12-pound turkey to serve 8.
- Get a 14 to 18-pound turkey to serve 12.
- Purchase an 18 to 24-pound turkey to serve 16.
Even if you're serving fewer than 8, I still advise getting a 10–12 pound turkey. Anything smaller means that bones will cost more than flesh. Keep in mind that you can freeze leftover turkey.
It is preferable to purchase two turkeys rather than one enormous fowl if you are serving more than 16 people.
EQUIPMENT YOU’LL NEED
- To roast a turkey, you'll need three common kitchen items: a roasting pan, a thermometer, and a sharp knife.
- You have three options for roasting pans: an expensive one, a good midrange option, or a less expensive disposable option. They all function properly.
- The same holds for thermometers. You can use a simple meat thermometer, an instant-read thermometer (which I use most frequently), or a probe thermometer (which you leave within the chicken).
- Knife: A good knife is necessary! This carving knife and fork set is mine.
HOW TO PREPARE AND COOK TURKEY
Remove the giblets after defrosting. Let the turkey sit at room temperature for an hour after it has been defrosted.
The neck pouch and giblet are located in the main cavity and occasionally the smaller neck cavity; remove them. Check both locations to make sure you've removed everything. You can either save these ingredients for the sauce or discard them.
stuffy and dry. Using a paper towel, dry the turkey. More crispy skin is ensured by removing any superfluous moisture. After that, liberally sprinkle salt and pepper inside the turkey and stuff the cavity with a quartered onion, a lemon, and fresh herb sprigs. Sage is more strong than the other herbs, so use less of it overall.
Compound herb butter. In a small bowl, combine the softened butter, garlic, salt, pepper, rosemary, and thyme to make the herb butter.
Slide your fingers under the skin of the turkey's breasts to loosen them. Spread under the skin a third of the herb compound butter equally. The turkey's exterior should be covered with the remaining herb butter.
Keep legs untied, avoid tying the turkey's legs together. Yes, it makes the turkey look picture-perfect, but the tying also prevents air from properly circulating, which results in uneven cooking of the meat. Therefore, skip it even though your mother (and likely your grandmother) did it.
Prepare the turkey. Put the turkey on a vegetable bed, a roasting rack, or both, I usually do both. The only thing left to do is as follows and make the turkey.
EASY THANKSGIVING TURKEY (BEST NO-FAIL RECIPE)
- 12-18 pound turkey (*see notes below about using a larger turkey), fully thawed
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1-2 sprig fresh rosemary
- 1-2 sprig fresh thyme
- 1-2 sprig fresh sage
- salt and pepper
- ¾ cup unsalted butter, room temperature
- 6 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
VEGETABLES UNDER TURKEY (OPTIONAL, BUT RECOMMENDED)
- 1 onion, peeled and quartered
- 3 ribs celery, roughly chopped
- 2 carrots, roughly chopped
- Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
- Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs. If your turkey is smaller, don't overfill the cavity as you do want some airflow.
- In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
- Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about ⅓ of the herb butter between the skin and turkey breasts.
- Rub the remaining herb butter all over the entire outside of the turkey.
- Place the turkey on a roasting rack or on top of a bed of vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
- Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don't need to baste the turkey, but do keep an eye on it after it's about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it's removed from the oven and will rise in temperature to 165°F, after it's rested.
- Let the turkey to rest for 30 minutes before carving. This allows the juices to redistribute, making for a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.
- Carve and serve the turkey. And make sure to save the juices from the pan to make turkey gravy!
- You can certainly use a turkey larger than 18 pounds, but you may need a little more herb butter and you’ll need to cook it longer. If your turkey is less than 12 pounds, you may have a little extra herb butter, so you might want to reduce the quantity.
- It’s common for ovens to vary by up to 25 degrees, with some cooking hotter and others cooking cooler (my oven cooks cooler). So it’s best to verify how your oven cooks (before the big turkey day), by purchasing an oven thermometer and testing.