Thanksgiving Turkey Recipe
With just a few simple steps, you can roast a turkey that’s packed with flavor, tender, and golden brown on the outside. Whether you're hosting for the first time or just want to impress your guests, these straightforward techniques will make your turkey the highlight of your holiday meal.
Ingredients
- 1 12-15 pound turkey
- 3 tablespoons kosher salt
- ¾ teaspoon pepper
- 1 ½ teaspoons fresh thyme minced
- 1 ½ teaspoons fresh rosemary minced
- 4 ounces unsalted butter softened
- 1 lemon zested and cut in half
- 1 orange cut in half
- as needed fresh sage
- 2 cups water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Two to three days before roasting, remove the turkey from its packaging, pat it dry with paper towels, and place it on a rack over a sheet pan.
- Combine the salt, pepper, and minced herbs. Carefully loosen the skin from the meat and rub the mixture thoroughly over the turkey, ensuring to get beneath the skin too.
- Tuck the wings back and place the uncovered turkey in the refrigerator.
- Remove the turkey 1 hour before you plan to roast it. Transfer it to a roasting pan with a rack. Mix together the softened butter and zest of 1 lemon. Rub the butter mixture all over the turkey. Place the fresh sage, lemon, and orange halves inside the turkey, along with additional herbs if desired. Preheat an oven to 450°F.
- Pour 2 cups of water in the roasting pan. Place the turkey in the oven and immediately reduce the oven temperature to 350°F. Roast for 13 minutes per pound.
- Temp the turkey in the breasts, leg and thigh areas. Each should read 165°F when the turkey is done. Rest for 30 minutes before carving. Enjoy!
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