Best 2 Worlds Simplest Thanksgiving Turkey Recipes
Thanksgiving is a time for family, friends, and delicious food. The centerpiece of the Thanksgiving meal is often the turkey. If you're looking for a simple and delicious Thanksgiving turkey recipe, look no further. This recipe is so easy, even a beginner can make it. Plus, it only requires a few ingredients that you probably already have on hand.
In this article, you'll find two Thanksgiving turkey recipes:
* **World's Simplest Thanksgiving Turkey:** This recipe is as simple as it gets. Just three ingredients and a few minutes of prep time are all you need to make a delicious turkey that your whole family will love.
* **Easy Herb Butter Roasted Turkey:** This recipe is a bit more involved than the first one, but it's still very easy to make. The herb butter adds a delicious flavor to the turkey, and the roasting process makes the skin nice and crispy.
Both of these recipes are perfect for a Thanksgiving feast. They're easy to make, delicious, and sure to impress your guests. So if you're looking for a Thanksgiving turkey recipe, give one of these a try. You won't be disappointed.
EASY, NO FUSS THANKSGIVING TURKEY
Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! Step by step for how to cook the perfect turkey.
Provided by Lauren Allen
Categories Main Course
Time 3h50m
Number Of Ingredients 12
Steps:
- If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
- Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
- Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
- Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You'll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
- Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
- Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
- Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
- Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
- Microwave the remaining herb butter mixture for 30 seconds (it doesn't need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
- Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
- (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
- ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
- Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
- Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
Nutrition Facts : Calories 576 kcal, Carbohydrate 3 g, Protein 70 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 264 mg, Sodium 518 mg, Sugar 1 g, ServingSize 1 serving
SIMPLE ROAST TURKEY
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
- Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
- When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
- Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
- Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
Tips for Cooking the Perfect Thanksgiving Turkey:
- Thaw the turkey properly: Allow the turkey to thaw in the refrigerator for 24 hours per 4-5 pounds of weight. Alternatively, thaw the turkey in a cold water bath, changing the water every 30 minutes until thawed.
- Choose the right size turkey: A good rule of thumb is to allow 1 pound of turkey per person. For example, a 10-12 pound turkey will serve 8-10 people.
- Season the turkey generously: Rub the turkey inside and out with salt, pepper, and your favorite herbs and spices. You can also add a compound butter or oil mixture under the skin for extra flavor.
- Roast the turkey at the right temperature: Roast the turkey at 325°F (163°C) for 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- Let the turkey rest before carving: Once the turkey is cooked, let it rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful turkey.
Conclusion:
Cooking a Thanksgiving turkey is a rewarding experience that can bring your family and friends together. By following these tips, you can ensure that your turkey is cooked to perfection and that your Thanksgiving dinner is a memorable one. Remember to choose a turkey that is the right size for your needs, season it well, roast it at the right temperature, and let it rest before carving. With a little planning and effort, you can create a delicious and unforgettable Thanksgiving feast that everyone will enjoy.
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