recipes/turkey.md

Table of Contents

Turkey

Thawing

  • If frozen: Thaw in the fridge — 24 hours for every 5 pounds. Give yourself 1 extra day to be safe.

Prep

  • Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
  • Adjust the oven rack so the turkey sits in the center of the oven. Preheat to 325°F.

Herb Butter

Combine room-temperature butter with:

Ingredient Amount
Minced garlic to taste
Salt to taste
Pepper to taste
Fresh chopped rosemary 1 tbsp
Fresh chopped thyme 1 tbsp
Fresh chopped sage ½ tbsp

Reserve the remaining fresh herbs for stuffing the cavity.

Stuffing & Seasoning

  1. Remove turkey from packaging. Remove the neck and giblets from the cavities.
    • Reserve them for gravy if desired, or discard.
  2. Pat the turkey very dry with paper towels.
  3. Season the cavity with salt and pepper.
  4. Stuff the cavity with quartered lemon, onion, apple, and the leftover herbs.
  5. Loosen the skin above the breasts with your fingers and spread a few tablespoons of herb butter underneath.

Trussing & Buttering

  1. Tuck the wings under the turkey.
  2. Set the turkey on a roasting rack inside a roasting pan.
  3. Microwave the remaining herb butter for 30 seconds (softened, not fully melted).
  4. Brush the herb butter all over the outside of the turkey — legs and wings too.

Roasting

  • Roast at 325°F for 13–15 minutes per pound.
  • Internal temp should reach 165°F (insert thermometer into the thickest part of the thigh and breast).
  • Quick tip: Pull the turkey at 160°F, tent with foil, and let it rest on the counter. It will continue cooking under the foil to reach 165°F.

Browning

  • Check about halfway through. Once the skin is golden brown, cover the top loosely with foil to protect the breast from overcooking.
  • Alternate method: Start with the turkey tented in foil, then remove the foil during the last hour to let it brown.

Rest & Carve

Gravy

  • Reserve any drippings and juices from the roasting pan to make turkey gravy.