Description
Learn how to make the best Thanksgiving Turkey with juicy, flavorful meat and crispy skin. This fool-proof recipe will have your guests coming back for seconds!
Ingredients
Turkey:
- 1 (14 to 20 pound) turkey, thawed
Herb Butter:
- 10 tablespoons unsalted butter, softened
- 1½ tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ½ tablespoon fresh sage, finely chopped
- 1 teaspoon fine sea salt
- ¾ teaspoon freshly ground black pepper
Cavity and Roasting Pan:
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 large carrots, cut into 1 to 2 inch pieces
- 1 stalk celery, cut into 1 to 2 inch pieces
- 1 large onion, quartered
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 4 sprigs fresh parsley
- 1 orange, quartered
- 1 lemon, halved or quartered
- 1 cup low sodium chicken stock or broth
- ½ cup apple cider
Instructions
- Prep Turkey – Remove thawed turkey from refrigerator. Remove giblets and neck. Let turkey come to room temperature.
- Preheat Oven – Preheat oven to 325°F.
- Prepare Herb Butter – Combine butter, herbs, salt, and pepper. Set aside.
- Stuff Cavity – Season cavity with salt and pepper. Stuff with vegetables, herbs, and citrus.
- Apply Herb Butter – Spread butter under turkey skin and all over. Roast turkey in oven.
- Rest and Serve – Let turkey rest before carving. Serve and enjoy!
Notes
- Refrigerate leftover turkey for 3-4 days or freeze for up to 4 months
- Thaw frozen turkey overnight in the refrigerator before using
Nutrition
- Calories: 673 kcal
- Sugar: 2g
- Sodium: 858mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 88g
- Cholesterol: 315mg
