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Thanksgiving Turkey

A straightforward Thanksgiving turkey recipe that yields juicy meat and crispy skin, perfect for a stress-free holiday feast.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Turkey and Seasoning
  • 1 whole whole turkey 10-16 pounds for 8 servings
  • 1.5-2 teaspoons kosher salt Per pound of turkey, ideally salted 24 hours in advance
  • to taste black pepper
  • to taste garlic powder
  • to taste onion powder
  • to taste paprika For color
Aromatics
  • 1 halved lemon Stuff inside turkey cavity
  • 0.5 head garlic Stuff inside turkey cavity
  • a few sprigs fresh rosemary Stuff inside turkey cavity
  • a few sprigs fresh thyme Stuff inside turkey cavity
  • a couple carrots For roasting pan
  • a couple onions For roasting pan
Cooking Fat
  • few tablespoons butter or olive oil To rub on turkey skin

Method
 

Preparation
  1. If possible, salt the turkey 24 hours before roasting with 1.5 to 2 teaspoons kosher salt per pound.
  2. Stuff the cavity with a halved lemon, half a head of garlic, and some fresh herbs.
  3. Pat the turkey dry and rub with softened butter or olive oil, then season with black pepper, garlic powder, onion powder, and paprika.
Roasting
  1. Preheat the oven to 450°F (232°C) and roast the turkey for 20 minutes.
  2. Reduce the oven temperature to 325°F (163°C) and continue roasting until the thickest part of the breast reaches 160°F (71°C) and the thigh reaches 175°F (80°C).
  3. Tent the turkey with foil if it browns too quickly.
  4. Baste the turkey with pan juices every 45 minutes, if desired.
Finishing Touches
  1. Once done, let the turkey rest for at least 30 minutes before carving, tenting loosely with foil.
  2. Use the drippings to make gravy by skimming off excess fat, whisking in flour and stock, and simmering until smooth.

Notes

For added flavor, slide a little butter under the skin before roasting or add halved apples or celery to the roasting pan for sweeter drippings. Avoid rinsing the turkey to prevent bacteria spread.