How’s that for a task. Being responsible for the turkey is quite a big job. There are tons of recipes out there with different variations, hypotheses, flavors, ideas, and preparations. Try our recipe for a simple, easy, go-to, no fail recipe.
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How to Cook a Thanksgiving Turkey
Description
How’s that for a task. Being responsible for the turkey is quite a big job. There are tons of recipes out there with different variations, hypotheses, flavors, ideas, and preparations. Try our recipe for a simple, easy, go-to, no fail recipe.
Ingredients
Scale
- 1 14 lbs turkey, rinsed, with giblets, neck, etc., removed
- 4 tbsp. MarnaMaria Poultry Seasoning
- 1 tbsp. salt
- 1 tbsp. garlic
- 8 tbsp. butter, at room temperature
- ¼ cup olive oil
- various root vegetables (optional)
Instructions
- Pat turkey dry with paper towels and let dry in the refrigerator for at least 30 minutes and up to 24 hours. The longer it rests, the crisper the skin.
- When ready to cook, combine the MarnaMaria Poultry Seasoning, salt, garlic, butter, and olive oil in a small bowl and preheat oven to 325ºF.
- Spread the seasoning mix all over the turkey being sure to get some under the skin as well without ripping it and in the cavity as well. If you desire, fill the cavity with various root vegetables.
- Place turkey in a roasting pan (with rack if possible) breast side down and cook for 45 minutes.
- After 45 minutes, carefully flip the turkey over, now breast side up, and roast for about two - three hours longer until the thickest part of the thigh, not touching the bone, registers 160ºF.
- Allow turkey to rest, covered, for about 30 minutes before carving. Enjoy!
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