Thanksgiving Turkey

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Nothing beats a perfectly roasted Thanksgiving Turkey! Juicy, tender and easy to make this no fuss recipe is a winner.

Prep Time2

Cook Time2 10

Total Time2 2 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 635kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 roasting pan with rack

Ingredients

10 pound turkey thawed and unstuffed
1 stick unsalted butter herb compound butter, optional
kosher salt to season
cracked black pepper to season
broth or stock add to the roasting rack

Instructions

Bring the Turkey to Room Temperature

Preheat the oven to 350 degrees. Remove the thawed turkey from the refrigerator and let it rest at room temperature for 20 minutes. Remove the package of gizzards inside.

Butter the Turkey

Dry the turkey well with paper towels. Rub it with the herb compound butter and season accordingly with kosher salt and cracked black pepper. Place the turkey in a roasting pan on a roasting rack.
Add broth to the bottom of the roasting rack to prevent drippings from smoking. Option to add peeled carrots, onions and celery to the broth if you're planning to use the drippings. This will impart more flavor.

Cook the Turkey

Cook the turkey for 13 minutes per pound if it's unstuffed, and 15 minutes per pound if it is stuffed. Try not to open the oven too often as this can dry out the meat.
If you notice the turkey getting too brown, lightly tent it with foil and continue cooking. The internal temp should reach 165 degree degrees Fahrenheit to ensure doneness. Use a meat thermometer to check doneness. And the juices should run clear.

Rest the Turkey

Let the turkey rest for 20-40 minutes before carving. To keep it warm, lightly tent the turkey with foil. Serve warm and enjoy.

Notes

Store leftover turkey in an airtight container in the refrigerator for three to four days. Reheat in the microwave or in a pan with a splash of broth until warmed through.

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