November marks the arrival of Thanksgiving, and what would Thanksgiving be without the main attraction, Perfect Super Moist Turkey?
I’ve had the pleasure of sharing several of my family’s most beloved Thanksgiving recipes on this blog over the past few years:
One. A whole turkey is INTIMIDATING. So many different places online saying do this. Don’t do that. It will make your head spin.
Two. To make sure that this recipe was the best I could post, I was still refining MY ingredients and the method.
I’m glad to report that after much trial and error on my part, I hope to make sure your Thanksgiving turkey is a smash hit!
The centerpiece of any Thanksgiving feast is undoubtedly the turkey. But achieving that perfect balance of flavor and moistness can be a daunting task for even seasoned cooks. Worry not, fellow culinary adventurers! This guide combines the best insights from two renowned food blogs – Natasha’s Kitchen and My Farmhouse Table – to equip you with the knowledge and techniques to roast a Thanksgiving turkey that will have your guests singing your praises.
Natasha’s Kitchen: Juicy Roast Turkey Recipe
Natasha Kravchuk, the mastermind behind Natasha’s Kitchen, shares her secrets for a succulent and flavorful turkey. Her recipe emphasizes a flavorful butter rub, strategic basting, and a clever foil technique to shield the breast from drying out.
Ingredients:
- 12-pound turkey (adjust cooking time for different sizes)
- Salt and pepper
- Flavored butter:
- 2 sticks unsalted butter, softened
- 2 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 3 pressed garlic cloves
- 1/4 cup chopped parsley
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- Stuffing:
- 1 quartered onion (no peeling)
- 4 halved garlic cloves (no peeling)
- 1/2 bunch parsley
- 1 quartered lemon
Instructions:
- Seasoning and Stuffing: Generously season the turkey cavity with salt and pepper. Prepare the flavored butter and massage 2/3 of it under the skin, spreading the rest over the exterior. Stuff the cavity with the onion, garlic, parsley, and lemon. Tie the legs and wings securely.
- Roasting: Preheat your oven to 430°F. Place the turkey on a roasting rack in a pan with a little water. Roast uncovered for 20 minutes, then baste with the pan drippings. Create a foil “hat” to cover the breast and roast for another 2.5 hours at 350°F.
- Resting and Serving: Remove the turkey and let it rest for at least an hour before carving. Use the pan drippings to make a delicious gravy.
Tips:
- Use a temperature probe to ensure the turkey reaches an internal temperature of 160°F in the breast and 170°F in the thigh.
- Allow the turkey to rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful bird.
- Don’t be afraid to experiment with different herbs and spices in the butter rub to personalize the flavor profile.
My Farmhouse Table: Perfect Super Moist Turkey Recipe
Chanda the culinary genius behind My Farmhouse Table offers a slightly different approach to achieving a super moist turkey. Her recipe focuses on using a pre-brined bird, strategic basting with a flavorful mixture, and a cheesecloth technique to keep the turkey moist throughout the cooking process.
Ingredients:
- 1 fresh or frozen (thawed) turkey
- 1 onion, cut into wedges
- 2-3 celery stalks, roughly chopped
- Basting liquid:
- 1/2 cup butter
- 4 cups chicken broth
- 2 tablespoons cooking sherry
- Butter rub:
- 1 cup softened butter
- 1 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric
- Dash of cayenne pepper
- Splash of lemon juice
Instructions:
- Preparation: Preheat your oven to 325°F. Place the turkey on a roasting rack in a pan with a little water. Fill the cavity with the onion and celery.
- Basting Liquid and Butter Rub: Prepare the basting liquid by melting butter and combining it with chicken broth and sherry. In a separate bowl, mix the softened butter with herbs, spices, and lemon juice.
- Rub and Baste: Rub 2/3 of the flavored butter under the turkey skin. Spread the remaining butter over the skin. Dip a cheesecloth in the basting liquid and drape it over the turkey.
- Roasting: Roast the turkey for 15-20 minutes per pound, basting every 30 minutes with the warm basting liquid. Remove the cheesecloth an hour before the end of the cooking time to allow the skin to brown.
- Resting and Serving: Let the turkey rest for at least 20 minutes before carving. Use the pan drippings to make a delicious gravy.
Tips:
- Purchase a pre-brined turkey or brine it yourself to ensure maximum moisture.
- Make the butter rub and basting liquid in advance to save time on Thanksgiving Day.
- Don’t be afraid to add additional vegetables or herbs to the cavity for extra flavor.
- Plan for extra cooking time, as ovens and stuffing can affect the overall cooking time.
- Use the pan drippings to make a flavorful gravy that complements the turkey perfectly.
With these two detailed recipes from Natasha’s Kitchen and My Farmhouse Table, you’re well-equipped to tackle the challenge of roasting a super moist and flavorful Thanksgiving turkey. Remember, the key is to be patient, attentive, and not be afraid to experiment with different flavors and techniques. So, grab your ingredients, preheat your oven, and get ready to impress your guests with a Thanksgiving turkey that will be remembered for years to come!
Perfect Super Moist Turkey Recipe – The Bird
It all starts with the bird.
I’m going to fit into the category where most other food bloggers would cry if they heard what I had to recommend.
Buy a turkey that already has some sort of “solution” injected into it. Almost any store-bought turkey in the US already has this. The Butterballs, Jennie-O’s, etc usually already have a brine solution. You can check by reading on the side or ingredient list where it will say “Contains up to __% of a solution of water, salt, and natural flavorings”.
Why make sure this is included in your turkey?
Because this solution (a type of brine) helps to keep your turkey moist throughout the cooking process.
Slices of turkey can be sad, dry, and unappetizing, but having the bird brined beforehand keeps it moist.
If you buy a bird “farm fresh” that does not include the store “sodium solution”. I would suggest trying your hand at making your own brine. My go-to girl, The Pioneer Woman, has shared her Best Turkey Brine that is a winner.
Also a big question surrounding turkey is, fresh or frozen?
I’ve used both, but find that I tend to lean towards frozen. It’s readily available and as long as I remember to thaw the bird in the fridge days in advance, it is just as delicious!
Perfect Super Moist Turkey Recipe – The Cooking Process
I’m not a fan of Thanksgiving stuffing that gets cooked in your turkey.
It slows down the roasting process, as well as, not adding much to the flavor of the bird.
But, I’m all for putting in some tasty vegs.
Onions, celery, carrots, garlic, and lemons, all work wonders at adding flavor to the turkey as it cooks.
Another key to a delicious, juicy turkey is to baste as it cooks.
Basting is also the key to delicious pan drippings and gravy!
I adore how this turkey is made with melted butter, chicken broth, and a tiny bit of cooking sherry.
Rich and flavorful, just as Thanksgiving and the holidays should be.
Or as I like to say.
Butter serves two purposes in this recipe.
Flavor and golden color.
It also serves as a vessel for the seasonings. I like to keep things simple, but effective.
Rosemary, thyme, salt, pepper. garlic powder, turmeric, cayenne pepper, and a hint of lemon juice.
I bake the turkey in a deep baking pan with roasting rack at a lower oven temperature.
I cover the turkey with cheesecloth dipped in the delicious basting liquid so that it cooks through without browning too quickly.
I keep the cheesecloth on until about the last hour of cook time. Then it gets removed to allow the turkey to turn a deep golden brown.
Making it magazine (or at least Instagram) worthy!
The only thing left to do is finish cooking, let the turkey rest for 20-30 minutes while you finish all your Thanksgiving side dishes, carve, and serve!
Hopefully, this recipe will inspire you to try making this gorgeous and delectable turkey and wowing your guests—as well as yourself.
Watch out Martha Stewart, there is a new sheriff in town!
How to Cook Juicy Turkey Recipe | The BEST Step-By-Step Oven Baked Turkey Recipe | Views on the road
FAQ
How do you cook a turkey without drying it out?
What is the best temperature to cook a turkey to keep it moist?
Should you bake a turkey covered or uncovered?
How do you cook a Turkey in the oven?
Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table. How to Roast a Turkey: (Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom).
How do you make a perfect roast turkey?
You only need three ingredients—plus salt and pepper—to create this perfect roast turkey. The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan.
How do you cook a 18 lb Turkey in the oven?
The secret is placing the bird over a buttered loaf of ciabatta bread, which helps the meat to cook evenly in the roasting pan. 1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry Allow turkey to stand at room temperature for about an hour. Preheat oven to 425 degrees with rack in lower third of oven.
How do you cook a Turkey in a convection oven?
Place the turkey into the oven on the lowest rack, so it’s sitting directly in the center of the oven. We’re baking at 325F, regular oven, not convection or as some people say ‘no fan’. Bake the turkey until done (see my notes below on cook times). I recommend rotating the roasting pan a couple times.