Hey there, friends!
Thanksgiving is just around the corner, and I can’t wait to share my favorite recipe with you!
Today, we’re diving into how to make a perfectly roasted Thanksgiving turkey.
It’s juicy, flavorful, and sure to impress everyone at the table.
Plus, I’ll share some tips I learned along the way to make it super easy.
Get ready for a turkey that steals the show this holiday season! 🦃✨
Ingredient Substitutions
For the turkey, consider using a large chicken or two smaller chickens as a more manageable alternative. This substitution works well for smaller gatherings and reduces cooking time. Adjust seasoning quantities proportionally. Vegetarians might opt for a whole roasted cauliflower or stuffed butternut squash as a centerpiece, though cooking times and methods would differ significantly. For a dairy-free option, replace the butter with olive oil or a plant-based butter substitute. Use the same amount and adjust the salt content if using salted alternatives. To reduce saturated fat, consider using ghee or a mixture of olive oil and butter. For those avoiding alcohol, substitute the lemon juice with apple cider vinegar or white wine vinegar to maintain acidity and flavor. Use slightly less vinegar, as it’s more potent than lemon juice.
| Preparation Time | 30-45 minutes |
| Cooking Time | 150-170 minutes |
| Total Time | 180-215 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4200-4600
- Protein: 320-350 g
- Fat: 300-340 g
- Carbohydrates: 40-50 g
Ingredients
- 12 lb turkey
- Salt
- Black pepper
- 1 large onion, quartered
- 4 garlic cloves, halved
- 1/2 bunch parsley
- 1 lemon, quartered
- 1 cup (2 sticks) unsalted butter, softened
- 2 tbsp olive oil
- 4 tbsp fresh lemon juice
- 1/2 tbsp lemon zest
- 3 large garlic cloves, pressed
- 1/4 cup freshly chopped parsley
- 1/2 tbsp salt
- 1/2 tsp black pepper
Step 1: Prepare the Turkey
Start by removing the neck and bag of giblets from the fully thawed turkey.
Rinse the turkey thoroughly inside and out, then pat dry with paper towels.
Place it on fresh paper towels to absorb any remaining moisture.
Transfer the turkey into a roasting pan and tuck the wings underneath to prevent them from burning.
Season the inside of the turkey generously with 1 teaspoon of salt and ¼ teaspoon of black pepper.
Step 2: Make and Apply the Flavored Butter
To create the flavored butter, combine 1 cup of softened unsalted butter, 2 tablespoons of olive oil, 2 pressed garlic cloves, ¼ cup of fresh parsley, ½ tablespoon of salt, ½ teaspoon of black pepper, 4 tablespoons of fresh lemon juice, and ½ tablespoon of lemon zest in a bowl.
Mash the mixture until smooth.
Carefully separate the skin from the turkey breast without tearing it, front and back.
Stuff ⅔ of the butter mixture under the skin and massage the remaining butter over the top and sides of the turkey.
Step 3: Season and Stuff the Turkey
Drizzle olive oil over the turkey and season generously with additional salt and pepper.
Proceed by stuffing the turkey cavity with a quartered lemon, a bunch of fresh parsley, ¼ onion, and 4 halved garlic cloves.
Use kitchen string to tie the base of the turkey and secure the drumsticks by crossing them over each other tightly.
Step 4: Prepare for Roasting
Fold a sheet of foil into a triangle shape, oil one side, and place it oil side down over the turkey breast to form a shield.
This will protect the breast during roasting.
Insert a meat thermometer into the turkey, positioning it beneath the drumstick and deep into the dark meat for accurate temperature reading.
Step 5: Roast the Turkey
Preheat your oven to 430°F (220°C) and roast the turkey for 20 minutes.
After this initial high-temperature roast, remove the turkey from the oven and baste it with the butter from the bottom of the roasting dish.
Replace the foil shield over the turkey breast.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 2.5 hours.
Step 6: Finish and Rest the Turkey
For a 12-pound turkey, check the internal temperatures – the thigh should reach 170°F (77°C) and the breast 160°F (71°C).
Once cooked to perfection, remove the turkey from the oven.
Tent it with foil and let it rest for at least 1 hour, allowing the juices to redistribute.
Be sure to save the drippings from the pan for a delicious homemade gravy.
