Thanksgiving Turkey Recipe (Print Version)

# Ingredients:

01 - 12 to 18 pounds of turkey.
02 - 1 lemon, chopped into 4 (goes inside).
03 - 4 onion quarters (stuffing).
04 - Salt and black pepper to taste.
05 - A few sprigs of fresh thyme, sage, and rosemary.
06 - 6 garlic cloves, minced small.
07 - Three-quarters cup softened butter.
08 - 1 teaspoon ground rosemary.
09 - 1 tablespoon of salt.
10 - 1 teaspoon black pepper.
11 - 1 teaspoon ground thyme.
12 - 1 onion, cut into 4 (for under turkey).
13 - A few celery sticks, cut into chunks.
14 - Two large carrots, roughly chopped.

# Instructions:

01 - Warm bird for about an hour. Take out giblets and neck.
02 - Start oven at 325°. Make sure turkey is patted dry, season inside, then stuff with herbs, lemon pieces, and onion.
03 - Stir garlic, softened butter, rosemary, thyme, salt, and pepper together.
04 - Carefully slide butter under the bird's skin.
05 - Smear leftover butter over the outside.
06 - Place turkey in a roasting rack or directly over the veggie layer.
07 - Roast for 15 minutes per pound until it hits 158-160°. Use foil to cover if browning happens too fast.
08 - Give turkey a half-hour break before slicing it.
09 - Don’t throw away the juices from the pan. Keep them for your gravy.

# Notes:

01 - Larger birds will need extra butter and cooking time.
02 - Double-check oven temperature for accuracy.
03 - Drippings in the pan make amazing gravy.

Back