Whether you’re roasting your first turkey for Friendsgiving or hosting your 26th Thanksgiving dinner, this comprehensive guide will help you achieve the perfect holiday bird. After testing this recipe seven times, it’s been refined to ensure your Thanksgiving turkey is flawless. Follow these tips to master Thanksgiving hosting and create a go-to method for roasting your turkey every year.
Ingredients
- 1 (12-pound) frozen turkey, thawed, with neck and giblets removed
- 1/4 cup kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon baking powder
- 1 tablespoon dark brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 shallot or small yellow onion, cut into quarters
- 1 head of garlic, sliced in half horizontally
- 1 lemon, cut into quarters
- 1 small bunch of fresh sage
- 1 small bunch of fresh thyme
- 1/4 cup neutral oil (such as canola, vegetable, or safflower)
Directions
Step 1
Line a roasting pan with heavy-duty foil and place a roasting rack inside. Use paper towels to pat the turkey dry inside and out. Remove any plastic pop-up thermometers and trussing. Locate the V-shaped wishbone inside the neck cavity with your fingers. Using a sharp boning knife, make long cuts along each side of the bone to loosen it, then remove and discard the bone with the help of a dry paper towel or clean kitchen towel. Gently separate the skin from the turkey breast using your fingers. Place the turkey on the prepared rack.
Step 2
Combine salt, pepper, baking powder, brown sugar, garlic powder, dried thyme, onion powder, and paprika in a spice grinder or mortar and pestle. Grind or pulse the mixture until it’s finely blended, about 5 seconds.
Step 3
Generously season the turkey with the spice mixture, making sure to apply it under the breast skin and inside the cavity. Press the seasoning firmly to help it stick. Refrigerate the turkey, uncovered, for a minimum of 12 hours and up to 2 days.
Step 4
Adjust an oven rack to the lower third of the oven and preheat to 450°F. Gently pat the turkey with paper towels to remove any excess moisture. Fill the cavity and neck opening with the shallot, lemon, garlic, fresh thyme, and sage, being careful not to overfill so airflow is not obstructed. Drizzle oil over the turkey. Insert a leave-in probe thermometer (if using) into the thickest part of the turkey and place the roasting pan in the oven.
Step 5
Roast the turkey for 30 minutes. Lower the oven temperature to 350°F and continue cooking until the internal temperature in the thickest part of the breast is 155°F and the thigh reaches 165°F, approximately 1 hour and 30 minutes to 2 hours more.
Step 6
Allow the turkey to rest, uncovered, for 45 minutes before carving.
How to Make Oven-Roasted Turkey
Ingredients
- Whole Turkey: Frozen turkeys are common, but a fresh turkey is ideal if you can find one. This recipe uses a 12-lb bird, but refer to a portion guide if you need a different size.
- Kosher Salt: Essential for the dry brine, which locks in flavor and moisture. Use ¼ cup Diamond Crystal kosher salt or 2 ½ tbsp Morton kosher salt.
- Black Pepper: Freshly ground pepper adds a mild spice.
- Baking Powder: Helps crisp up the turkey skin.
- Dark Brown Sugar: Enhances browning and adds a touch of sweetness.
- Aromatic Spices: Garlic powder, smoked paprika, and onion powder for rich flavor.
- Dried Thyme: A classic herb for turkey, though rosemary or sage works too.
- Shallot & Garlic: Infuses moisture and flavor into the turkey.
- Lemon: Adds a subtle citrus aroma and moisture from within.
- Fresh Sage & Thyme: Perfect herbs for holiday cooking with earthy and peppery notes.
- Neutral Oil: High-heat oils like canola or vegetable oil are recommended.
Step-by-Step Instructions
- Prepare the Turkey:
Remove the giblets, trussing, and pop-up thermometer. Pat the turkey dry with paper towels. If desired, remove the wishbone to make carving easier. Separate the skin from the breast using your fingers. - Season:
Grind your spices finely with a mortar and pestle. Coat the turkey completely, ensuring you season under the skin and in the cavity. Chill uncovered in the refrigerator for at least 12 hours and up to 2 days. - Preheat and Stuff:
Preheat the oven to 450°F with a rack in the lower third. Pat the turkey dry again and fill the cavity with shallots, garlic, lemon, sage, and thyme. Avoid overstuffing to allow proper airflow. - Roast:
Place the turkey in the oven and roast for 30 minutes. Lower the temperature to 350°F and continue roasting until the breast reaches 155°F and the thigh 165°F, about 1.5–2 hours. Rotate the turkey midway for even browning. - Rest and Carve:
Let the turkey rest for 45 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
Tips and Tricks
- What Size Turkey to Buy: A 12-lb turkey serves 8–10 people. Check a portion guide if you need a different size.
- Thawing: Thaw in the fridge 3–4 days in advance. For quicker thawing, submerge the turkey (in its wrapping) in cold water, changing the water every 30 minutes.
- Dry Brine vs. Wet Brine: Dry brining is easier, takes less space, and prevents waterlogging the turkey skin while enhancing flavor.
- Seasoning: Grind spices finely to help them adhere. Be sure to season under the skin for maximum flavor.
- Oil vs. Butter: Neutral oil is better for crisping skin than butter, which contains water and can prevent proper browning.
- Cooking Time: Roast at 350°F for about 13 minutes per pound. Use a probe thermometer to monitor the temperature without guessing.
- No Basting Needed: Basting adds moisture but can prevent the skin from crisping and extend cooking time by lowering the oven temperature each time you open it.
Variations
- Roast Turkey Legs: Ideal for smaller gatherings.
- Stuffed Turkey Breast: A rich option stuffed with bacon, mushrooms, and smoked Gouda.
- Grilled Turkey: Perfect for freeing up oven space and achieving smoky char marks.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze carved turkey for up to 6 months by chilling first, then placing it in freezer-safe packaging labeled with the date.
Conclusion
Roasting a turkey doesn’t have to be daunting. By following these steps, you can create a centerpiece that will impress everyone at the table. Remember, the key is preparation, seasoning, and a bit of patience. Enjoy the process and savor every bite.
FAQs
- What is the best size turkey to roast for a family of four?
A 10-12 pound turkey should be perfect. - How long does it take to thaw a frozen turkey?
About 24 hours for every 4-5 pounds in the refrigerator. - Should I cover my turkey while it’s roasting?
Cover for the first half, then uncover to crisp the skin. - Can I prepare the turkey the night before roasting?
Yes! Season or brine it overnight for enhanced flavor. - What’s the easiest way to prevent a dry turkey?
Brining and using a meat thermometer ensure juicy results.
