thanksgiving turkey recipe

This is seriously the<strong> Best Thanksgiving Turkey Recipe</strong> ever! It packs tons of flavor and makes a juicy Thanksgiving turkey slathered with garlic herb butter and browned to perfection. No brining needed in this easy, no-fuss turkey recipe!

The Best Thanksgiving Turkey Recipe without Brining

orange,

lemons

chicken stock

unsalted butter, softened

salt (I used black truffle salt from Sur la Table)

fresh tarragon, chopped

fresh sage, chopped

fresh thyme, chopped

fresh rosemary, chopped

garlic cloves,

lemon

Preheat oven to 425 degrees F. Position a rack in the lower third of the oven.

Remove turkey from the refrigerator and allow to come to room temperature. Remove the neck and giblets from the turkey and completely pat dry.

Place turkey on a large wire rack lined roasting pan.

To make the garlic herb compound butter: place softened butter in a medium bowl along with salt, tarragon, sage, thyme, rosemary, garlic cloves, and fresh lemon zest. Mash together using a fork or spoon until everything is combined.

Season the cavity of the turkey with salt and then stuff with oranges and lemons and any left over herbs you have. (sage, thyme, rosemary or tarragon)

Starting at the breast, using your fingers, gently separate the skin from the body of the bird so you have a little &#8220;pocket.&#8221;

Gently rub 3/4 of the butter mixture under the skin, spreading it out so both sides of the turkey breast part are covered.

Place the remaining butter in the microwave and melt.

Dunk the cheese cloth in the melted butter mixture and completely soak the cheese cloth.

Add any remaining herbs or garlic on top of the skin and drap the butter soaked cheese cloth over most of the turkey.

Add 4 cups of chicken stock/broth to the roasted pan.

Place the turkey in the oven at 425 degrees F for 45 minutes.

After 45 minutes, reduce oven temperature to 350 degrees F. Remove the turkey from the oven and bast.

Place turkey back in the oven and roast for another 2 1/2 to 3 hours at 350 degrees until the thickest part of the turkey thigh readers 160 degrees F. Bast turkey with the drippings from the pan throughout the roasting process.

Once turkey reads 160 degrees F remove from oven then gently remove the cheesecloth. Transfer turkey to a cutting board and cover with a tent of tin foil. Let rest for 20-30 minutes.

Before slicing take the temperature one last time to ensure it is at a safe 165 degrees F.

https://www.youtube.com/watch?v=9VyazS-C-HQ

This is seriously The Best Thanksgiving Turkey Recipe ever! It packs tons of flavor and makes a juicy Thanksgiving turkey slathered with garlic herb butter and browned to perfection. No brining needed in this easy, no-fuss turkey recipe!

The BEST Thanksgiving Turkey Recipe (no brining)

Looking for the perfect moist and delicious turkey recipe, look no further! This herb roasted bird is incredible and will leave you with the best drippings for gravy!

Herb Roasted Turkey

turkey (thawed if frozen)

unsalted butter

parsley

thyme leaves

sage leaves

salt

pepper (plus more for seasoning)

lemons (each

recipe Turkey Gravy

If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw out in the refrigerator. (If you are brining the turkey - see the link above on steps)

When you&#x27;re ready to roast the bird, remove the turkey from the brine / refrigerator, remove the giblets from inside, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.

In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.

Once the turkey is prepped, place it in a large roasting pan, breast side up on a metal rack.

Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin.

Preheat oven to 450 degrees F, with rack on lowest level.

Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird. Tie the legs together with a bit of kitchen twine and place the bird into the oven and roast for 30 minutes at 450 degrees F.

After 30 minutes, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.

After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 degrees. The turkey should be golden brown at this point. If the turkey is not done, continue to cook it until the thermometer registers at 175 degrees F.

If the turkey is done but isn't quite golden brown yet, crank the heat up to 450 degrees and blast it for 15 minutes to crisp up the skin.

For the Herb Roasted Turkey

Imagine turkey so incredibly moist, tender, and delicious that even the white meat literally melts in your mouth! This proven and reliable recipe for cooking the perfect turkey is amazingly simple. That's because you just put the turkey in the oven and forget about it until it's time to take it out!

How to Cook a Thanksgiving Turkey

lb Turkey

Rosemary

Thyme

Salt

Pepper

Butter

Make sure the turkey is completely thawed.

Remove the thawed turkey from the refrigerator approximately 1 hr. before being placed in the oven to allow it to warm to room temperature.

Rinse the exterior and interior of the turkey with cold water and pat the exterior dry.

Gently separate the skin from the breast being careful not to tear the skin.

Melt some butter and pour the melted butter between the skin and the breast.

Place fresh rosemary and thyme between the skin and the breast.

Place the turkey in the oven in a roasting pan and put it in the preheated oven for 20 minutes at 475 degrees.

Without removing the turkey from the oven or opening the oven door, reduce the oven temperature to 250 degrees for 4 hours.

Remove the turkey from the oven and let it rest for 20 minutes.

I've been making turkeys like this for years. Best way to cook a turkey ever. Low and slow is the way to go. Carrots and celery in cavity. Slices of butter slid under the skin, rub olive oil on the skin, sprinkle garlic, pepper, salt. Put it in the oven and go to sleep. Wake up take it out. Then slice when you are ready.

Absolutely the best turkey I've ever cooked in 40 something years!! 😊

I mixed the butter with parsley and twist of lemon it is an inprovement of the best recipie by far.

I've done this method several times and it always turn out great. My family is not white meat people but will willingly take the white meat doing this because it is so juicy. I've recommended this to others and have all had the same result.

This Instant Pot Turkey Breast is ultra-juicy and tender with the best crispy, seasoned outside! The very best way to cook a turkey breast for Thanksgiving, special occasions, Sunday dinner, or any holiday menu!

Instant Pot Turkey Breast Recipe

turkey breast (see note)

olive oil

Herbs de Provence (or Italian herb blend)

garlic powder

chili powder

½ teaspoon smoked paprika

½ teaspoon coarsely cracked black pepper black pepper)

water

juice of 1 orange

corn starch

salt and pepper (to taste)

Set pressure cooker to SEAR. Rub turkey breast all over with oil, and drizzle a little extra into the pot.

Stir together seasonings (Herbs de Provence, garlic powder, chili powder, salt, pepper, smoked paprika). Sprinkle all over turkey and gently rub in with your finger tips.

Transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides.

Add 2 cups water to the pot (do not pour over the turkey, pour to the side so you don&#39;t wash off the seasonings!).

Place the lid on the pot and lock into position. Turn the vent valve to the SEALED position. Set pot to PRESSURE COOK on HIGH or MANUAL for 30 minutes (see note).

Once the cook time is up, do a quick release by turning the valve to RELEASE to let the steam out immediately (I like to take the pot outside so the steam is released outside instead of in my kitchen). While the pot is releasing pressure, preheat your oven to BROIL.

Once the float valve drops, remove the lid and use two forks to transfer the turkey to a small sheet pan or roasting dish. (Be sure to use two forks and not tongs as the tongs tend to scrape off that delicious seasoning we already seared onto the turkey!).

Add about a 1/2 cup of the liquid from the pot to the roasting dish and transfer the dish to the oven. Broil for 3-5 minutes until the outside of the turkey is crisp (but watch closely so it doesn&#39;t burn).

Using two forks again, transfer turkey to a cutting board, squeeze orange juice over the turkey, and allow to rest for 10-15 minutes before carving (this is key to keeping your turkey super juicy on the inside!).

To make the gravy (you can do this while the turkey is resting!) set your pressure cooker to SOUP. Whisk together corn starch and water for the corn starch slurry. Once the liquid in the pot comes to a rapid boil, stir in the corn starch slurry and watch as it thickens. Turn the pot off, season generously with salt and pepper, and serve over your sliced turkey. Enjoy!

Make the Turkey Gravy

This is the BEST Thanksgiving turkey recipe. You don&#039;t need to brine and you don&#039;t need to baste. Just a few simple steps and you&#039;ll have a perfectly golden, juicy, and insanely flavorful roasted turkey that&#039;ll impress your family and guests. Watch the video above!

Easy Thanksgiving Turkey (Best No-Fail Recipe)

turkey

onion

lemon (quartered)

rosemary

thyme

sage

salt and pepper

unsalted butter (room temperature)

garlic (minced)

black pepper

rosemary (finely chopped)

thyme (finely chopped)

celery (roughly chopped)

carrots (roughly chopped)

Remove

Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.

Fill

Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs. If your turkey is smaller, don&#39;t overfill the cavity as you do want some airflow.

Stir

In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.

Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.

Rub the remaining herb butter all over the entire outside of the turkey.

Place the turkey on a roasting rack or on top of a bed of vegetables (if you don&#039;t have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.

Roast

Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don&#39;t need to baste the turkey, but do keep an eye on it after it&#39;s about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it&#39;s removed from the oven and will rise in temperature to 165°F, after it&#39;s rested.

Rest

Let the turkey to rest for 30 minutes before carving. This allows the juices to redistribute, making for a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.

Carve

Carve and serve the turkey. And make sure to save the juices from the pan to make turkey gravy!

https://www.youtube.com/watch?v=zURCV71ckRo

Are you ready to make the BEST Thanksgiving turkey? Trust me, it’s easier than you think! You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey that’ll impress your family and guests.

I know many people get intimidated by cooking a turkey, but you needn't worry. It's easy! Especially with this no-fail, foolproof, beginner recipe. Just think of it as cooking a large chicken. ;) I'm also showing you how to carve a turkey on the video today. Bonus!

There's a TON more info on the turkey recipe blog post (linked below), as well as more Thanksgiving recipes, so make sure to check that out. I can't wait to see all your beautiful turkeys and Thanksgiving dinners on social media, make sure to tag me!

🖨  Printable Turkey Recipe: https://downshiftology.com/recipes/thanksgiving-turkey/

🖨  Printable How to Carve a Turkey Guide: https://downshiftology.com/recipes/how-to-carve-a-turkey/ 

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► TIMESTAMPS:
00:00 Intro
00:30 Thaw your turkey
00:54 How big of a turkey should you buy?
01:15 Remove the giblets and neck
01:57 Essential equipment to cook a turkey (knives, thermometers, and roasting pans)
02:53 Stuff the turkey with vegetables and herbs
04:02 Make the herb butter
05:02 Pat the turkey dry
05:16 Loosen turkey skin and rub herb butter underneath and all over the outside of the turkey
06:25 Slice vegetables for roasting pan
07:15 Place turkey in roasting pan and cook in the oven
08:00 Remove turkey from oven and let it rest
09:02 How to carve a turkey
11:26 Place the turkey on a platter and garnish
12:08 Taste test

► WHAT I'M WEARING
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The music I use: https://bit.ly/2Ms5nF2 - Great music for YouTubers!

Disclaimer: product links may include affiliate links.
#turkeyrecipe #thanksgivingrecipes #thanksgivingdinner

EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe

Take your turkey up a notch! Juicy and tender roasted turkey breast stuffed with a cream cheese, spinach, herb, and bacon filling that will knock your socks off. Perfect for Sunday dinners, special occasions, and holiday menus!

Stuffed Turkey Breast

turkey breast (or turkey breast tenderloins (see note)

cream cheese (softened)

garlic

spinach

bacon pieces (see notes

butter (melted)

herbs

Preheat oven to 400 degrees and grease a small sheet pan or roasting dish.

Place turkey in a ziploc bag or between two pieces of plastic wrap and pound out to about 1/4-inch thickness.

In a medium bowl combine cream cheese, spinach garlic, bacon, salt, pepper, rosemary, thyme, and parsley.

Spread mixture over the turkey, leaving about 1/2 inch around the edge uncovered.

Gently, but firmly roll the turkey from one long side toward the other. Secure with toothpicks to keep it rolled OR tie with bakers twine and place in prepared baking dish.

Stir the spices together, then rub all over the rolled turkey bundles.

Place this whole stuffed turkey breast in the oven for 15-25 minutes to bake. *Depending on the size of the turkey breast you may need more or less time. Internal temperature (when thermometer is inserted into the thickest part of the turkey) should read about 160 degrees before moving onto the next step.

Switch to BROIL and cook another 5 minutes or so until browned on the outside. (Internal temperature should read about 160 degrees - it will continue to rise a bit to read 165 while resting in the next step.)

Transfer to a cutting board and allow to rest for 5-10 minutes before slicing. Stir together melted butter and fresh herbs and brush over the top. Serve immediately - enjoy!

This Easy Thanksgiving Turkey recipe takes the guess work out of cooking your holiday bird. Seasoned with a simple herb butter, this turkey roasts to golden brown flavorful perfection--no basting required!

Easy Thanksgiving Turkey Recipe

turkey**

yellow onion, quartered

lemon,

apple, quartered

unsalted butter, softened, divided

kosher salt (plus additional for seasoning the outside of the turkey)

½ teaspoon pepper (plus additional for seasoning the outside of the turkey)

garlic, minced

tarragon

dried/rubbed sage

Thaw turkey according to the package. Remove neck and...

Thaw turkey according to the package. Remove neck and giblets from inside the turkey (we dispose of this, but feel free to keep and use as you like). Dry the inside and outside of the turkey.

Preheat oven to 350℉. Place turkey, breast side...

Preheat oven to 350℉. Place turkey, breast side up, on a roasting rack, in a 2” deep open roasting pan.

Stuff turkey with onion, lemon, orange, apple and...

Stuff turkey with onion, lemon, orange, apple and fresh herbs, if desired. Tuck wings by extending them and putting them under the turkey.

Loosen the skin from the turkey breast and...

Loosen the skin from the turkey breast and legs by sliding your fingers under the skin, starting by the neck, being careful not to tear it.  

In a small bowl, combine 5 Tablespoons of...

In a small bowl, combine 5 Tablespoons of softened butter and salt, pepper, garlic, parsley, rosemary, thyme, tarragon, and sage.  Lift the skin and rub the herb butter under the skin, covering the breast and legs.

Spread the remaining 3 Tablespoons of softened butter...

Spread the remaining 3 Tablespoons of softened butter over the skin of the turkey.  Season the outside of the turkey with salt and pepper.

Bake for 13-15 minutes per pound or until...

Bake for 13-15 minutes per pound or until a meat thermometer reads 180℉ in the thickest part of the leg.

Dutch Oven Turkey Breast is the perfect alternative to roasting a whole turkey during the holidays. It&#39;s moist, tender, and loaded with flavor from the dry rub brine, fresh herbs, and juicy lemons!

Dutch Oven Turkey Breast

turkey breast

onions

lemons ((sliced))

celery

butter ((8 Tablespoons))

Tablespoon kosher salt

If bird is frozen, thaw it out in the refrigerator for at least 3 days.

Rinse turkey inside and out with cool water.

Pat turkey breast dry with paper towels. Place it on a cutting board.

Rub a softened stick of butter into every nook and cranny. Lift the skin and add butter there as well. Add any leftover butter to the bottom of the pot.

Insert fresh rosemary, thyme, onion slices and lemon wedges in each turkey cavity.

PREP

Chop onions and celery into wedges and add to the bottom of a large dutch oven (ad) with fresh thyme and rosemary. Add lemons if desired, but keep in mind that the gravy will have a lemon flavor if added to the bottom of the pot.

In a small bowl, mix kosher salt, garlic powder and dried parsley together. Sprinkle entire turkey with dry brine.

Place turkey breast side up on top of the onions in the dutch oven.

Leave the pot UNCOVERED and place in the oven on the lowest rack.

Roast the bird at 350 degrees F until the internal temperature of the turkey reaches 165 degrees F.  This could take anywhere from 2 to 3 hours depending on the size of your bird. Plan on about 20 minutes per pound, but the best advice is to use a thermometer to avoid overcooking the turkey.

The turkey skin will turn out golden brown and crispy if roasted without a lid. Check frequently to make sure it is not getting too done. Cover with a tent of aluminum foil once the skin is golden brown and continue to cook until it reaches 165 degrees when a thermometer is inserted in the thickest part of the breast.

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