How many pounds of turkey do I need per person?

If you want leftovers, plan for about 1 to 1.5 pounds of turkey per person. For example, a 12-pound turkey can serve 8 to 10 people.

How long does it take to thaw a whole turkey?

Thawing a turkey in the refrigerator takes about 24 hours for every 4-5 pounds. A 12-pound turkey will take approximately 3 days to thaw completely.

Do I need to Brine My Turkey?

No, you don’t need to brine your turkey, but it can enhance the flavor and juiciness. If you use a high-quality turkey and follow proper roasting techniques like herb butter and basting, you can still achieve a deliciously moist turkey without bringing it.

How do you know when the turkey is done?

The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh. Use a meat thermometer and start testing before the recommended finish time. In general, cooking time for a turkey is about 13-15 minutes per pound.

How Do I Check The Internal Temp Of A Whole Turkey?

Insert a meat thermometer into the thickest part of the breast and the innermost part of the thigh without touching the bone. Ensure both areas reach the proper temperatures before removing the turkey from the oven.

How to Prevent Dry Turkey

To prevent a dry turkey using this recipe, generously apply the herb-infused butter under the skin and over the surface, which helps retain moisture. Stuff the cavity with aromatics like onion, garlic, and apple for added flavor and moisture. Roast the turkey at the proper temperature, tenting with foil initially and basting occasionally with pan drippings. Finally, let the turkey rest for 20-30 minutes after roasting to allow the juices to redistribute.

Best way to reheat turkey without drying it out

The best way to reheat turkey without drying it out is to place the slices in a baking dish with a bit of broth or gravy, cover tightly with foil, and heat in a 325°F (165°C) oven until warmed. This keeps the turkey moist and flavorful.

Easy Thanksgiving Turkey Recipe

Description

This fool-proof, easy Thanksgiving turkey recipe delivers a flavorful and juicy turkey every single time. The step-by-step guide for how to cook a turkey ensures a centerpiece that is sure to impress. This will be your go-to turkey recipe forever!

Ingredients

Units Scale

For the Turkey:

1 turkey (12-20 pounds)*
1 small onion, peeled and quartered
1 head of garlic, cut in half horizontally
1 small orange, quartered
2 celery stalks, cut in half
1 carrot, cut in half
1 small apple, quartered (choose your favorite variety)
4 stems fresh rosemary
4 stems fresh thyme
4 stems fresh sage
4 stems fresh parsley
1 cup apple cider

For the Herb Butter:

1 cup unsalted butter, softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1/2 tablespoon freshly chopped sage

For the Roasting Pan:

1 cup low sodium broth of choice (turkey or chicken stock/broth works well)

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Instructions

1. Prepare the Turkey:

Thaw the turkey: If using a frozen turkey, ensure it’s fully thawed. Place it in the refrigerator for several days before cooking (about 24 hours for every 4-5 pounds of turkey).
Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
Preheat the oven: Preheat your oven to 325°F (165°C).

2. Make the Compound Herb Butter:

In a small bowl, combine the softened butter, salt, pepper, chopped rosemary, thyme, and sage. Mix until all ingredients are well incorporated.

3. Prepare the Turkey for Roasting:

Remove giblets: Remove the giblets and neck from the turkey cavity and set them aside (you can use them for gravy or stock).
Pat dry: Pat the turkey dry with paper towels, inside and out.
Loosen the skin: Gently loosen the skin from the turkey breast by sliding your fingers under the skin, being careful not to tear it.
Apply the herb butter: Rub about 2/3 of the herb butter mixture under the skin, spreading it evenly over the breast meat. Rub the remaining herb butter over the entire outside of the turkey, including the legs and wings.

4. Stuff the Turkey:

Stuff the turkey cavity with the quartered onion, garlic halves, orange quarters, celery, carrot, and apple.
Add the fresh rosemary, thyme, sage, and parsley.
Pour 1 cup of apple cider into the cavity.

5. Truss the Turkey:

Tie the legs together: Using kitchen twine, tie the turkey’s legs together to help hold its shape and ensure even cooking.
Tuck the wings: Tuck the turkey’s wings under the body to prevent them from burning.

6. **Roast the Turkey (*cooking time depends on size):**

Place in a roasting pan: Place the turkey breast side up on a rack in a roasting pan. Add broth to the bottom of the pan.
Cover with foil: Tent the turkey loosely with aluminum foil to prevent over-browning in the first few hours of cooking.
Roasting time: Roast the turkey for approximately 13-15 minutes per pound. For a 12-pound turkey, this would be about 2.5 to 3 hours, while a 20-pound turkey would take around 4 to 5 hours.
Baste: Every 45 minutes to 1 hour, remove the foil and baste the turkey with the pan drippings.
Take Foil Off: During the last hour of cooking, remove the foil to let the turkey brown.
Check temperature: Check the internal temperature about 30 minutes before the estimated cooking time. The turkey is done when the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C). TIP: I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest. With the carryover cooking, it will continue cooking under the foil to reach 165 degrees F. This results in a perfectly juicy turkey.

7. Rest the Turkey:

Once the turkey reaches the proper temperature, remove it from the oven.
Resting period: Let the turkey rest for at least 30-40 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a juicy turkey.

8. Carve and Serve:

Carve the turkey and serve with your favorite Thanksgiving sides. Enjoy this foolproof, juicy Thanksgiving turkey with your loved ones!
*Reserve any drippings and juice remaining in your roasting pan to make homemade turkey gravy.

Notes

TIPS

Room Temperature Turkey: Allow your turkey to come to room temperature for about an hour before roasting. This ensures even cooking, reducing the risk of overcooking the outer layers while the inside is still cold.

Avoid Overstuffing the Cavity: While it’s tempting to pack the turkey cavity with aromatics, leave some space for air to circulate. Overstuffing can affect the cooking time and prevent even heat distribution.

Use a Roasting Rack: Elevating the turkey on a roasting rack allows the heat to circulate evenly around the bird, promoting even cooking and helping to prevent the bottom from becoming soggy.

Baste Strategically: While basting can help keep the turkey moist, do it sparingly to avoid constantly opening the oven door, which can lower the oven temperature and increase cooking time. Baste every 45 minutes to an hour for the best results.

Cook with Broth or Stock: Pour a cup or two of chicken or turkey broth into the bottom of the roasting pan. This adds moisture to the oven, helping to keep the turkey juicy and creating a flavorful base for your pan drippings and gravy.

Tent with Foil, Then Remove: Start roasting the turkey with a loose tent of aluminum foil over the breast and drumsticks to prevent them from browning too quickly. Remove the foil during the last hour of cooking to allow the skin to crisp up and turn golden brown.

Ensure a Crispy Skin: For extra-crispy skin, pat the turkey dry thoroughly before applying the herb butter. You can even leave the turkey uncovered in the refrigerator overnight before roasting, which helps dry out the skin.

Check for Doneness at Multiple Points: To ensure the entire turkey is cooked properly, check the temperature in multiple spots: the thickest part of the breast, the innermost part of the thigh, and the area around the wings.

Carve Like a Pro: Use a sharp carving knife and start by removing the legs and thighs first, then the wings, and finally carve the breast meat against the grain for tender slices.

Plan Your Timing: Backtrack from your desired serving time to determine when to start cooking. Don’t forget to account for resting and carving time when planning your meal.

Prep Time: 10-15 min
Category: Savory
Method: American
Cuisine: American