Easy Thanksgiving Turkey

If you're looking for a fool-proof turkey roasting method, try this Easy Thanksgiving Turkey Recipe - makes a perfectly cooked bird with no fuss or tricks!

If you’ve never roasted a turkey before, and you just need something easy and reliable, this easy Thanksgiving Turkey Recipe is for you. There’s not a lot of complicated steps or processes to follow. It’s the most simple and to-the-point turkey recipe you’ll find that’s perfect if it’s your first turkey or 20th one! This recipe is great for beginners and first-timers, but comes out great every time!

INGREDIENTS FOR TURKEY RECIPE

• Turkey: Buy the best quality turkey you can. Remove the neck and giblets and truss it before stuffing and seasoning it.
• Onion, celery and carrot: These chopped vegetables are placed inside the cavity. These help to add flavor and also keep the turkey moist as they steam.
• Seasonings: Salt, pepper, fresh rosemary and sage.
• Butter: Melted butter is brushed over the skin of the turkey as well as between the skin and the meat. This helps to get a nice browned and crispy skin as well as keeping the turkey nice and juicy.

1. celery inside the turkey crevice. This creates so much flavor within the turkey. You can leave them whole or chop them up roughly. You can also stuff a couple lemons wedges if you’d like.
2. Fourth, tuck the wings of the turkey underneath the bird. This prevents them from sticking out higher than the rest of the turkey and potentially burning in the oven before the turkey is fully cooked. Take this time to also tie the legs together with twine or dental floss so they stay put and the vegetables inside the crevice don’t come out while roasting.
3. Fifth, it’s time to season the turkey. Generously add salt and pepper all over the turkey, making sure to get underneath the bird and all around it. Next, melt the butter in a pan and cook the herbs with the butter until softened and fragrant. You’ll want to brush the butter all over the turkey and stuff the herbs inside the turkey.
4. Finally, use your hands to rub the turkey inside and outside with the herbed butter. This is the secret to getting that perfect golden crust on the turkey. Be sure to lift some of the skin above the breast and rub the herbed butter underneath.

Now it’s time to cook it in the preheated oven. The rule of thumb is 15 minutes for every 1 pound, but always double check by using a thermometer in the middle of the thighs. It should register at 170ºF or 175ºF degrees. 

When the turkey is fully cooked as measured by the thermometer, remove it from the oven and allow it to rest at room temperature. You’ll want to let the turkey rest for 15-30 minutes before carving into it. This helps to ensure it stays juicy, so don’t skip this step.

If you’re using the drippings to make gravy, you can remove the turkey and plate it on a serving tray or cutting board if you are carving before serving. Otherwise it can rest on the roasting pan.

TIPS FOR COOKING TURKEY

1. Don’t wash the turkey. You’re just creating extra work for yourself, and possibly contaminating your sink this way. Save yourself the hassle, and let the high temps in the oven cook off any bacteria that may be on the turkey. Simply patting it dry with a paper towel is enough.
2. Use vegetables as a roasting rack. If you don’t have a roasting pan, you can actually place extra onions, celery and carrots underneath the turkey to prevent it from burning at the bottom. This is a great little hack if you’re using a regular pan or even a casserole dish.
3. Trust the herbed butter rub. There’s no need to baste the turkey. It will be juicy and tender just from the herbed butter mixture you rubbed all over. Basting the turkey requires you open the oven regularly, which could mess with the oven temperature and turkey cooking time.
4. Use a thermometer. This is your most powerful tool on Thanksgiving day to ensure the turkey is perfectly cooked. Don’t overcook the turkey for fear of making sure it’s not raw. The turkey needs to be at least 165ºF but it’s better if you can get it to 170ºF or 175ºF.

FREQUENTLY ASKED QUESTIONS

How early should I thaw my turkey?

It’s important to make sure the turkey is fully thawed before cooking it. The rule of thumb is one day of thawing for every 5 pounds. For a 15 pound turkey, remove the turkey from the freezer and place in the fridge 3 days before you plan to cook it. It doesn’t hurt to add an extra day too to be on the safe side.

How long should I cook my turkey?

The rule of thumb is 15 minutes for every 1 pound, but always double check by using a thermometer in the middle of the thighs. It should register at 170ºF or 175ºF degrees.

How much turkey do you allow per person?

Allow around 1.5 lbs of whole turkey per person, as the weight takes into account the bones. I always like to cook extra so that I can enjoy the leftovers the following days!

To store the leftovers, remove the meat from the bones and store covered in the fridge for up to 4 days. It can be enjoyed cold in salads and sandwiches, like my turkey panini, or used in soups and stews. The carcass can be used to make stock.

If you’re just starting out, this is such a fool-proof easy way to start with your first turkey! There’s nothing fancy and there are not tricks.