Easy Thanksgiving Turkey (Printable Format)
Stress-free holiday cooking made simple!
# Needed Ingredients:
01 -
Large turkey, roughly 12 to 18 pounds.
02 -
1 lemon, quartered.
03 -
1 peeled onion, cut into quarters (stuffing).
04 -
Some fresh sprigs of rosemary, thyme, and sage.
05 -
Pinch of salt and ground pepper.
06 -
3/4 cup softened butter.
07 -
6 garlic cloves, finely minced.
08 -
1 tablespoon of salt.
09 -
1/2 tablespoon of black pepper.
10 -
1 tablespoon of chopped rosemary.
11 -
1 tablespoon of chopped thyme.
12 -
1 onion quartered (for the base).
13 -
3 large carrots, cut into chunks.
14 -
3 celery stalks, roughly chopped.
# Preparation Steps:
01 -
Leave turkey out for an hour. Empty out the insides.
02 -
Turn oven up to 325°F. Dry turkey fully, and season the cavity. Fill it with the chopped onion, lemon, and fresh herbs.
03 -
Combine soft butter with minced garlic, salt, pepper, and the chopped herbs.
04 -
Gently spread butter mixture under the skin without tearing it.
05 -
Spread the remaining butter all over the surface of the turkey.
06 -
Set the turkey on a rack or on veggies spread at the base.
07 -
Cook for 15 minutes per pound, ensuring it reaches 158-160°F inside. Cover with foil if the skin darkens too quickly.
08 -
Let it sit for 30 minutes before slicing into it.
09 -
Set aside the juices in the pan to make gravy later.
# Supplementary Details:
01 -
Large birds need extra butter and more cooking time.
02 -
Check the oven’s temperature beforehand for accuracy.
03 -
Don’t throw away drippings—they’re gold for gravy!