If the turkey is frozen- Thaw in the fridge, 24 hours for every 5
pounds of Turkey. I like to give myself 1 extra day, just to be safe.
Remove the thawed turkey from the fridge 1 hour before roasting, to
let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the
oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced
garlic, salt, pepper, one tablespoon fresh chopped rosemary, one
tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped
sage. (You’ll use the remaining fresh herbs for stuffing inside the
cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the
inside the cavities of the bird. (Reserve them for gravy, if you want,
or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with
the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the
top of the turkey) and smooth a few tablespoons of the herb butter
underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey
on a roasting rack inside a roasting pan
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t
need to be completely melted--just really softened). Use a basting
brush to brush the remaining herb butter all over the outside of the
turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until
internal temperature (inserted on middle of thigh and breast) reaches
about 165 degrees.
(I remove the turkey from the oven once it reaches 160 degrees. Then,
I tent it with foil, and let it rest on the counter. It will continue
cooking under the foil, to reach 165 degrees F.)
Check the turkey about halfway through cooking, and once the skin gets
golden brown, cover the top of the turkey with tinfoil, to protect the
breast meat from overcooking. Alternately, you could start cooking the
turkey with it tented in foil, then during the last hour or so of
cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving.
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Reserve any drippings and juice remaining in your roasting pan to make
turkey gravy.
Check the link to Tips and Additional notes for Turkey
Originally Submitted
11/26/2021
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