Thanksgiving Turkey

Thanksgiving Turkey

Here is a simple recipe for roasted Thanksgiving turkey.  There are so many ways that people are cooking their Thanksgiving turkey dinners these days from deep frying to slow cooking on the barbeque.  For me the simple roasted turkey is my favorite. Remember that an unstuffed turkey will roast at approximately 15 minutes per pound in a 325° F oven. 


1 Turkey (12 to 15 Pounds)

4 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Black Pepper

8 Tablespoons Unsalted Butter

1 Tablespoon Fresh Rosemary

1 Tablespoon Fresh Sage

1 Tablespoon Fresh Thyme

1 Quartered Onion

2 Quartered Lemons

4 Cups Chicken Stock (More if Needed)

Preheat your oven to 450° F.  In a large roasting pan place a rack for the turkey to sit on.  Rinse the turkey and dry with paper towels.  Rub the turkey inside and out with kosher salt and pepper.  Mince the rosemary, sage leaves and thyme.  Put the turkey on the rack.  In a small bowl mix the butter, rosemary, sage and thyme.  The butter should be at room temperature.  Rub the butter mixture all over the top of the turkey and inside the cavity.  Place the quartered onions and lemons inside the cavity.  To prevent the wings from burning during the long cooking time make sure to tuck the tips of the wings under the turkey.  Pour 4 cups of chicken broth into the pan.  Roast the turkey, uncover, for 30 minutes.  Turn the heat down to 325° F and baste the turkey with the pan juices.  Add more chicken stock if you need to.  You will want to have at least ¼ inch of liquid in the bottom of the roasting pan.  Continue to roast the turkey, basting every 30 minutes.  Tent with foil if the skin seems to be turning too dark.  Cook for about 3 hours depending on the size of your turkey.  The juices should run clear and the thermometer should read 165° F when inserted into the thick part of the thigh (make sure not to touch the bone).  Transfer the turkey to a serving platter and let rest for 1 hour before carving.  Make sure to tent with foil while the turkey is resting.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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