Easy Thanksgiving Turkey
Total Time
3 hours 30 minutes
Prep Time
30 minutes
Cook Time
3 hours
Rating
4.9 out of 5 stars
(29)
Ingredients
12 servings
- 1 (12-14 pound) fresh whole turkey
- Kosher salt and freshly ground black pepper, to taste
- ½ cup unsalted butter, at room temperature
- 1 shallot, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 3 carrots, peeled
- 3 celery ribs
- 1 sweet onion, cut into wedges
- ½ cup dry white wine
- 1 ½ cups turkey or chicken stock
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
Remove giblets from the turkey cavity. Dry turkey thoroughly with paper towels. Season turkey cavity with salt and pepper, to taste.
Step 3
In a small bowl, combine butter, shallot, lemon juice, sage, thyme, lemon zest and garlic; season with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper, or more, to taste.
Step 4
Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
Step 5
Place carrots, celery and onion in a shallow roasting pan. Place turkey, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine, tucking the wingtips under.
Step 6
Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste. Add wine and chicken stock to the roasting pan.
Step 7
Place into oven and roast for 30 minutes.
Step 8
Reduce oven temperature to 325 degrees F. Continue roasting until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F in the thickest part of the thigh, about 2 hours to 2 hours and 30 minutes more; baste every 30 minutes with pan drippings. When turkey begins to brown, cover lightly with aluminum foil.
Step 9
Let stand 20 minutes before carving; reserve pan dripping for gravy.
Step 10
Save recipe for the next time?
Chef's notes
Plan for 1 – 1.5 lb of turkey per person.
Roast covered and uncovered for crispy skin and to prevent browning.
Use an instant-read thermometer for accurate results.
Let your turkey rest for at least 30 minutes to 1 hour before serving.
Save the drippings for turkey gravy.
