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This Thanksgiving Turkey Recipe Is The Perfect Thanksgiving Recipe

The perfect thanksgiving recipe is the delicious thanksgiving turkey, and this recipe is meant to show you how easily it can be made and still achieve that lovely awesomeness you know of.
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Prep Time 30 minutes
Cook Time 4 hours
Servings: 14 People
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition

Ingredients
  

For the Turkey:
  • 1 14-pound whole turkey thawed and giblets removed
  • 3 tablespoons olive oil or melted butter
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
For the Aromatics:
  • 1 onion quartered
  • 1 lemon halved
  • 4 garlic cloves smashed
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
For the Gravy (optional):
  • 2 cups turkey drippings from the roasting pan
  • 2 cups turkey stock or chicken
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste

Equipment

  • Roasting pan with a rack
  • Aluminum foil
  • Meat thermometer
  • Basting brush
  • Medium saucepan (for gravy)

Method
 

Prepare the Turkey
  1. Preheat the oven to 325°F (165°C).
  2. Pat the turkey dry with paper towels. Place it on the roasting rack in the roasting pan.
Season the Turkey
  1. Mix olive oil (or butter) with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
  2. Rub the mixture all over the turkey, including under the skin and inside the cavity.
Add Aromatics
  1. Stuff the cavity with onion, lemon, garlic, rosemary, and thyme.
  2. Tuck the turkey’s wings under its body and tie the legs together with kitchen twine.
Roast the Turkey
  1. Place the turkey in the oven, uncovered. Roast for about 13-15 minutes per pound (approximately 3 ½ to 4 hours for a 14-pound turkey).
  2. Baste the turkey every 30-45 minutes with pan drippings to keep it moist.
Check for Doneness
  1. Insert a meat thermometer into the thickest part of the thigh (without touching the bone). The turkey is done when it reaches an internal temperature of 165°F (74°C).
  2. If the turkey skin browns too quickly, cover it loosely with aluminum foil during the last hour of roasting.
Rest the Turkey
  1. Remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute.

Nutrition

Calories: 340kcal
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