As we get closer to Thanksgiving, we have something for everyone in the turkey world, whether we’re cooking a whole roasted turkey, a roasted turkey breast, or even turkey meatballs. Let’s talk about Thanksgiving turkey!
If were going OG – lets talk about a Roasted Turkey. Make sure to brine it for max flavor!.
For this particular turkey recipe, I like to preheat my oven to 450 degrees Fahrenheit in order to crisp the skin, and then lower the temperature to 350 degrees in order to finish cooking the bird.
In order to achieve a slightly crispier skin at the end, you can increase the heat to 450 for the final 10-15 minutes.
Turkeys need about 15-18 minutes of cooking time per pound. The internal temperature of the cooked bird should be 160°F (71°C) for the breasts and 165°F (74°C) for the thighs. When the bird reaches these temperatures, remove it and allow it to rest for a minimum of half an hour before carving.
Hey there, food lovers! It’s Gaby here, and Thanksgiving is just around the corner. That means it’s time to get your ovens fired up and your taste buds ready for the most delicious holiday feast of the year.
Today, I’m sharing my go-to recipe for Herb Roasted Turkey. This recipe is a crowd-pleaser, and it’s guaranteed to make your Thanksgiving table the envy of the neighborhood
But before we dive into the recipe, let’s talk turkey (pun intended).
Why This Herb Roasted Turkey Recipe is a Must-Try
This recipe is special for several reasons:
- Perfectly moist and flavorful: The combination of herbs, butter, and citrus creates a flavor explosion in every bite. Plus, the brining process ensures that the turkey stays juicy and tender throughout the cooking process.
- Crispy skin: Who doesn’t love crispy turkey skin? This recipe achieves the perfect balance of crispy and juicy, thanks to the high-heat roasting technique.
- Easy to follow: Even if you’re a novice in the kitchen, you can easily master this recipe. The instructions are clear and concise, and the process is straightforward.
- Versatile: This recipe can be easily adapted to your preferences. You can adjust the herbs, spices, and even the cooking time to suit your taste.
What You’ll Need
Here’s what you’ll need to gather before you start:
Ingredients:
- 1 14-16 pound turkey, thawed if frozen
- 8 tablespoons unsalted butter
- Grated zest of 1 lemon
- 2 handfuls of fresh flat-leaf parsley
- 2 handfuls of fresh thyme leaves
- 2 handfuls of fresh sage leaves
- 3 teaspoons coarse salt, plus more for seasoning
- 2 teaspoons freshly ground pepper, plus more for seasoning
- 2 lemons, each cut into halves
Equipment:
- Large roasting pan
- Metal rack
- Food processor
- Meat thermometer
- Kitchen twine
Step-by-Step Instructions
Now, let’s get cooking! Here’s a step-by-step guide to making the perfect Herb Roasted Turkey:
- Prep the turkey: If your turkey is frozen, thaw it in the refrigerator for a few days before Thanksgiving. Remove the giblets from the cavity and pat the turkey dry with paper towels. Let it rest on a baking sheet for 2 hours to come to room temperature.
- Make the herb butter: Combine the butter, lemon zest, parsley, thyme, sage, 1 teaspoon of salt, and ½ teaspoon of pepper in a food processor. Pulse until everything is evenly incorporated.
- Truss the turkey: This step is optional, but it helps the turkey cook evenly and keeps the breast meat moist. Follow the instructions in the recipe to truss the turkey using kitchen twine.
- Season the turkey: Rub the herb butter all over the turkey, making sure to get it under the skin as well. Season generously with salt and pepper.
- Roast the turkey: Place the turkey on a metal rack in a large roasting pan. Roast at 450°F for 30 minutes. Then, reduce the heat to 350°F and continue roasting for about 2 more hours, basting the turkey with the drippings every 30-45 minutes.
- Check the temperature: After 2.5 hours of cooking, use a meat thermometer to check the thickest part of the turkey. The internal temperature should be 165°F. If not, continue cooking until it reaches the desired temperature.
- Rest the turkey: Once the turkey is cooked, let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Tips and Tricks for the Perfect Turkey
Here are a few extra tips to ensure your turkey turns out perfectly:
- Brine the turkey: Brining is a great way to add flavor and moisture to the turkey. You can find a simple dry brine recipe on What’s Gaby Cooking.
- Use a meat thermometer: This is the best way to ensure that the turkey is cooked through to a safe temperature.
- Don’t overcook the turkey: Overcooked turkey is dry and tough. Be sure to check the temperature regularly and remove the turkey from the oven as soon as it reaches 165°F.
- Let the turkey rest: This is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful bird.
Frequently Asked Questions
Here are some of the most frequently asked questions about roasting a turkey:
- Should I stuff the turkey? This is a personal preference. I prefer to stuff the turkey with citrus and herbs rather than traditional stuffing. This allows the flavors to infuse the bird from the inside out.
- Can I use a frozen turkey? Yes, you can use a frozen turkey. Just be sure to thaw it completely in the refrigerator before roasting.
- What temperature should I cook the turkey to? The safe internal temperature for cooked turkey is 165°F.
- How long should I rest the turkey? Let the turkey rest for at least 30 minutes before carving.
Additional Resources
For more Thanksgiving inspiration, check out these additional resources on What’s Gaby Cooking:
- The Ultimate Thanksgiving Menu and Prep Schedule
- Easy Turkey Brine Recipe: Perfect Moisture & Flavor
- Homemade Turkey Gravy
- Wild Mushroom Stuffing // Stuffing Recipe 101
There you have it! My go-to recipe for Herb Roasted Turkey. This recipe is sure to impress your guests and make your Thanksgiving meal unforgettable. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.
Happy Thanksgiving!
Something other than roasted turkey
Turkey Meatballs, which we are making, are going to be the highlight of your meal if you want to forgo a roasted turkey in favor of something more creative!
Ground turkey (dark meat only, please) and ground pork (you can leave out or not eat pork, but it really adds flavor and fat) make up the base of the recipe, along with a great deal of aromatics. You’ll need a mirepoix of shallots, carrots, and celery, as well as an abundance of fresh herbs; these flavorings are the same as those used for roasted turkey! To add some crunch and moisture, you’ll be adding some heavy cream, panko bread crumbs, and lemon to the meat mixture. After that, the mixture is scooped into balls and refrigerated for a short while to maintain their perfect ball shape. Then you fry, followed by a braise. and then I can promise you youll never make another recipe ever again!.
How to Spatchcock your Turkey
Consider patchcocking your bird if you want to reduce the amount of time it spends in the oven. In its most basic form, patchcocking a bird is simply removing the backbone, making it look like a butterflied turkey, and flattening it so that it roasts MUCH MUCH faster. To fit the bird, you’ll need a large sheet pan or roasting pan, but you’ll thank me when your turkey is done—it takes just over an hour!
