Best Turkey Recipe

  You’ll get a moist turkey, juicy meat, and that extra crispy skin we all love. Whether it’s the first time you’re roasting a whole turkey or you’re already a seasoned host, this recipe will help you serve a perfect Thanksgiving turkey that’s the star of the show.

Equipment:

• Large roasting pan
• Roasting rack
• Meat thermometer
• Small bowl
• Cutting board
• Butcher Paper – (highly recommended)
• Baking sheet
• Paper towel
• Airtight container
• Plastic wrap - optional
   

Ingredients:

• Fresh or Frozen turkey
• Herb butter - optional (highly recommended)
• Olive oil
• Salt and Black pepper
• Herbs (for the cavity of the turkey)
• Chicken broth
• Sweet white wine - optional (highly recommended)

 

Step 1: Selection & Prep of Your Whole Turkey

  First things first, we’re starting with a fresh 15–20 lb turkey. Now, if you’ve got a frozen turkey, no worries! This recipe works for both. If it’s your first time, remember a good rule of thumb: thaw your bird in the refrigerator for at least 24 hours per pound of turkey. That means a 15 lb size turkey will need about four to five days to fully thaw. Slow and steady is the way to go. One thing, don’t wash your turkey; it’s unnecessary and unsafe. Both the FDA and Butterball recommend skipping the rinse. When getting your roasted turkey ready, check the turkey cavity, which contains a bag of giblets, and the neck, sometimes found at the rear end of the turkey. You can save these if you’d like to make fresh turkey gravy. Go ahead and unwrap your turkey over the kitchen sink and place it in a large roasting pan with the breast side facing up. Next, grab some paper towels and pat the whole turkey dry. Toss those paper towels right in the garbage when you’re done. Finally, sanitize the sink and wash your hands well for safe food handling.  

Step 2: Roasting Time, Proper Temperature for the Best Turkey Recipe

  The time it takes to roast the perfect turkey really depends on two things: the size of your bird and the internal temperature it’s at before going into the oven. First, take the whole bird out of the fridge about an hour ahead so it comes to room temperature. This little step makes all the difference; it helps you get the best results with a juicy roast turkey and golden brown skin. For our 16-pound turkey, I like to roast it at 350 degrees f for about three and a half hours. Want that irresistible extra crispy skin and super juicy meat? Here’s the trick, bump your oven temperature up to 400 degrees f for the last 30 minutes of roasting. The most important part: use a meat thermometer to check the internal temperature. The thickest part of the thigh should reach 180 degrees.  That’s your sign, the turkey is perfectly done and ready to carve and enjoy! Cindy’s Note: Now, some people prefer to roast at a high temperature the whole time, but in my experience, that doesn’t give you the balance of crispiness and juiciness.  

Step 3: Preparing the Butter Mixture in a Small Bowl

  Now it’s time to make that flavorful butter mixture that brings everything together! To make the herb butter, grab about 2 tablespoons of room temperature unsalted or salted butter and one sprig of roughly chopped fresh sage. You can usually find fresh herbs in those small plastic containers in the produce aisle, super easy. Add the soft butter and sage to a small bowl, then mix until everything’s blended. Once it’s combined, wrap your herb butter tightly with plastic wrap or store it in an airtight container in the refrigerator until you’re ready to use it. This simple little step is what gives you that amazing, juicy turkey meat and moist turkey breast everyone raves about. Cindy’s Tip: I like to make herb butter a day ahead. I usually use Kerrygold soft butter with olive oil. The texture makes it easy to work with, and the oil adds just the right touch. Together, they help the turkey breast stay juicy, moist, and full of flavor.      

Alternative Herbs:

  There are several other fresh herbs you can use as well. While I love the flavor of sage with my turkey, if it's not your favorite, feel free to opt for others.

• Thyme
• Rosemary
• Chives
• Marjoram
• Basil
• Bay leaves
• Lemon zest, dried thyme, and garlic cloves

These are all excellent alternatives that will complement your turkey beautifully. The choice of herbs is yours, and each one will add its unique flavor to this juicy turkey recipe.

 

Step 4: Best Results – Prep the Bird the Night Before

  This step is one of my favorite secrets for getting the best results, which means golden brown, extra crispy skin, and perfectly juicy meat every single time. Place your turkey on a baking sheet or in a roasting pan lined with paper towels. Then, generously sprinkle the top of the turkey with kosher salt and black pepper. Be sure to cover the whole bird, including the cavity of the turkey, with salt and black pepper. Once seasoned, pop the turkey into the fridge overnight. As the turkey rests, the salt draws moisture out of the skin, helping it dry and tighten for that juicy roast turkey with extra crispy skin. It’s truly the best way to get ahead on prep for the big day and have your star of the show ready for Thanksgiving dinner. Cindy’s Note: This step has never failed me. I’ve been roasting turkeys for 25 years and have never had a dry turkey. The results are always the same: golden brown, crispier skin, and moist turkey meat.      

Step 5: The Roasting Process

  Preheat your oven to 350 degrees  Place your turkey in a large roasting pan on a roasting rack and add a few fresh herbs to the cavity of the turkey. For our Thanksgiving dinner, I like to toss in a handful of thyme, which adds the perfect subtle flavor to our juicy roast turkey recipe. The best way to guarantee a juicy turkey with crispier skin is to let your whole bird come to room temperature for an hour before roasting. While that’s happening, combine 2 tablespoons of olive oil and 2 tablespoons of melted butter in a small bowl. Carefully create a small opening between the turkey breast meat and the skin using a knife, then slide the sage butter mixture underneath. This step infuses the breast meat with flavor, helping you achieve perfectly juicy meat. Now, using your hands or a pastry brush, coat the entire outside of the turkey with the oil and butter mixture. Be generous! Rub it into every nook and cranny; this ensures a moist, flavorful, and juicy turkey. It also guarantees the crispier skin we all love during the roasting process. During the last 30 minutes, increase your oven temperature to 400 degrees f. That little boost gives the turkey crispier skin and tender, moist meat. Don’t forget to cover the top of the turkey breast too; it helps lock in the juices throughout the roasting process. Then, sprinkle the outside of the turkey with your favorite sage rub or seasonings. Cindy’s Note: While you’re waiting for Thanksgiving dinner, the melted butter and oil do all the work, no basting needed. Make sure to get the melted butter and oil into every nook and cranny for a perfect turkey with golden brown, crispier skin, and moist turkey meat. I’ve been roasting turkeys for 25 years, and this step has never failed me.      

Step 6: Chicken Broth in the Bottom of the Roasting Pan

 

I like to pour a generous amount of chicken stock or chicken broth into the bottom of the roasting pan, along with a little bit of sweet white wine. It creates a little bit of steam that keeps your moist turkey tender and full of flavor.

Adding chicken stock during roasting helps keep the whole turkey moist and builds incredible flavor for your turkey drippings. Cindy’s Note: Your roasting pan should never go dry! I always check the bottom of the pan during the cooking time and add more chicken broth as needed. That moisture is key for juicy results.  

 

 

 

 

Step 7: Pan Juices and Turkey Drippings

  Here’s my confession, I don’t make my own turkey gravy. I know, I know, but hear me out! I use a shortcut that still gives the best flavor and saves me time to enjoy my family and this perfect turkey. I buy the Williams Sonoma turkey gravy base; it’s fantastic. Just add milk and those pan drippings from your turkey, let it simmer, and you’ll have a silky turkey gravy in minutes.             While it’s simmering, I grab my cutting board and get my side dishes ready to serve. For best results, make sure the turkey rests for at least 15 minutes before carving. This gives the juices time to settle, so you get the juiciest turkey slices for Thanksgiving dinner. The final touch? Pull that casserole dish of cranberry sauce out of the fridge, and your best Thanksgiving turkey recipe is ready to serve to the people you love most. Cindy’s Tip: Instead of using paper towels under your cutting board, I use butcher paper. It catches any juices and makes cleanup easier, such a game changer!