Can I make this turkey ahead of time?

Yes! Roast the turkey in advance, carve it, and store the meat with a bit of broth to keep it moist. Reheat in a dish covered with foil at 325°F until warmed through.

What’s the best turkey to buy?

Look for a fresh, organic, or free-range turkey between 10 and 15 lbs for the best flavor. Avoid“self-basting” turkeys injected with sodium and chemicals. If using frozen, make sure to thaw it properly.

How do I make a turkey for 2-4 people?

If you're entertaining a smaller crowd and cooking for 2-4 people, you might want to consider roasting a turkey breast instead of a full bird. It will take less time in the oven (between 90 minutes and 2 hours), requires less prep, and takes up less space in your oven. Make sure to brine it before you cook it!

How do I keep my turkey from drying out?

The herb butter, cavity aromatics, and broth in the pan work together to lock in moisture. And the cheesecloth robe or foil tent also helps immensely. Resting the turkey after roasting is also crucial.

How long does it take to cook a turkey at 325ºF?

It typically takes about 15 minutes per pound to cook a turkey at 325ºF, but keep in mind that cooking time varies, depending on how large your turkey is and whether it is stuffed or unstuffed. I recommend starting your oven at a high heat (450ºF / 232°C) to crisp up the skin and then reduce the heat to 350ºF (177°C) until it finishes cooking. Use an instant read thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

Should I brine my turkey?

Brining is optional but highly recommended for added juiciness. Use a wet brine (water, salt, and aromatics) for 12-24 hours, or a dry brine (salt and spices) for 24-48 hours before roasting.

Yes! The herb butter under the skin does the heavy lifting. But basting adds extra richness and color if you want to go the extra mile.

How to store leftover turkey?

Since you've already carved the bird, simply put the meat in an airtight container and store it in the refrigerator. You can also shred any leftover meat and freeze it in a zip-top bag for future soups and stews. Don't forget to save the carcass for making turkey bone broth!

What can I do with turkey leftovers?

Too much turkey? Never! Make sure you have a plan for leftovers. I love making Thanksgiving leftover sliders or subbing chicken for turkey in this delicious pot pie soup .

Thanksgiving Turkey 101: How to roast a turkey

Description

Here's how to make the juiciest, most moist Thanksgiving turkey, from beginning to end.

Ingredients

Units Scale

1 large 12-15 pound turkey
1 yellow onion, peeled and quartered
1 apple, quartered
1 lemon, halved
Fresh rosemary and thyme sprigs
2 cups turkey broth or chicken broth

For the dry brine:

5 T kosher salt
2 t ground coriander
2 t brown sugar
1 1/2 t ground black pepper
1 1/2 t dried thyme
1/2 t baking powder

For the compound butter:

2 sticks (1 cup) unsalted butter at room temp, divided
2 T fresh sage, plus 12 leaves
2 T fresh thyme
3 T fresh parsley
Zest of 1 lemon
3 t kosher salt
1 1/2 t black pepper

For the turkey gravy:

1/2 cup turkey fat (or butter)
1/2 cup Wondra flour
3-4 cups turkey drippings (or turkey or chicken stock)

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Instructions

Thaw the turkey in the refrigerator (24 hours for every 4 lbs of turkey).
Dry brine the turkey. Remove the giblets and neck and pat the bird dry with paper towels. Mix together the dry brine ingredients and generously season the turkey inside the cavity and all over the skin. Place the turkey on a wire rack on top of a sheet pan and let sit, uncovered in the refrigerator, for 24 to 48 hours.
Remove turkey 1 hour before roasting. Pat the bird dry and allow it to come to room temp.
In a medium bowl, combine softened butter, sage, thyme, parsley, lemon zest, salt and pepper.
Preheat the oven to 450°F and position a rack in the lower third. Place the turkey in a roasting pan. Season the cavity and fill it with aromatics.
Truss the bird or tie the legs together with twine and fold the wing tips under the bird.
Lift the skin and rub 4 tablespoons of butter under the skin of the bird, spreading 4 tablespoons of butter on top of the skin.
Take the remaining 8 tablespoons of butter and melt it. Dampen the cheesecloth with warm water and squeeze to remove excess water. Submerge cheesecloth in butter until it has soaked up the butter. Lay cheesecloth over the top of the turkey and drizzle the remaining butter over the cheesecloth.
After 45 mins, turn the oven to 350°F. Roast until turkey thigh registers 165ºF on a meat thermometer. Baste turkey with drippings 2-3 times throughout roasting and rotate the pan.
Remove the turkey from the oven and let it rest for at least 30 minutes, uncovered.
Make the turkey gravy by skimming half a cup of fat off the top of the turkey drippings and add 1/2 cup of Wondra flour in a large saucepan. Add desired seasonings and whisk together, cooking until the flour is the color of peanut butter. Then take 3-4 cups of liquid (you can use turkey drippings, chicken broth, or turkey broth) add a little bit at a time, and whisk until smooth after each addition. When you have the right consistency, let it boil for 1 minute. Season it with a little bit of salt and pepper, taste your gravy, and add more seasonings to taste.
Carve the turkey and plate it. Bon appetit!