It’s the Tuesday before Thanksgiving Dreamers, so you know what that means right?? It’s time to get prepping for Thanksgiving if you haven’t already!! I currently am planning out my cleaning tasks, double checking what I’ve bought from the grocery store, and defrosting my 18 lb bird. I still have to check closets for clothes that might need an iron (see dryer) and for what needs to still get washed. Of course my son left today wearing his khakis, insert eye roll here, so you know what I’ll be doing tonight. In the midst of all this, these kids also have a half day, which is fun because who doesn’t love an even bigger challenge?? I mean I love having 2 extra hours of complaining while I’m trying to concentrate on my task list??
In the mean time I wanted to put out this post, just in time for Thanksgiving. Last year, we decided to hold Thanksgiving which we only did one other time a few years ago. Usually my parents are the ones who hold it, but we were really looking forward to this. Until of course I realized, crap I need a turkey recipe!! So I scoured the internet (pinterest haha) and found a recipe I thought we could do. Let me tell you, that turkey was sooo good!! So I’m going to do you a solid and link that up and also post a recipe card.
The Best Roast Turkey
The recipe is very appropriately named The Best Roast Turkey because it was amazing. Compliments all around, it was perfect! We followed the recipe to the letter, it was flavorful and moist, and I think it was also done earlier then we had planned which was a bonus. My sister and her boyfriend had other family to visit so there’s always a schedule to follow. This recipe was also easy, there was no brining and we also don’t stuff our turkey with stuffing. So without further ado, here is the best roast turkey recipe!
The Best Roast Turkey Recipe
This recipe is not mine, but it was so good and easy so I wanted to share it. You can find the original post at https://www.theyummylife.com/Best_Roast_Turkey.
- 14-16 lb Turkey (fresh or thawed)
- 1 tsp salt
- 1 tsp pepper
- 1 whole lemon (quartered)
- 1 medium onion (peeled and quartered)
- 1-2 sprigs parsley (fresh)
- 1-2 sprigs thyme (fresh)
- 1-2 sprigs rosemary (fresh)
- 1-2 sprigs sage (fresh)
- 2-3 tbsp olive oil or melted butter
- Remove turkey from refrigerator and let sit for 30 minutes at room temperature.
- Place oven rack in lowest position and preheat oven to 400 degrees.
- Coat roasting pan and rack with cooking spray and set aside.
Prep the Turkey
- Remove neck and giblets from turkey main and neck cavities. (These can be discarded or used to make broth for gravy or soup.)
- If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
- Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs.
- Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Tie legs together with twine.
- Insert remaining onion quarter under skin covering neck cavity. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.
- Pat turkey dry with a paper towel and brush breast side all over with olive oil. Flip turkey over, breast side down, onto rack in roasting pan. Brush with olive oil so entire turkey is coated.
Cooking the Turkey
- Place in 400 degree oven uncovered. After 1 hour, lower heat to 350 degrees and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys).
- Remove from oven and flip turkey over so it is breast side up. Insert a remote probe thermometer into thickest part of thigh. Return turkey to oven and set thermometer monitor alarm to sound at 165 degrees.
(TIP: To avoid over-browning on top, keep an eye on the turkey in the last hour and loosely tent it with aluminum foil if it’s browned enough before the desired internal temperature is reached. This may or may not be necessary, depending on individual ovens–some cook more evenly than others.)
- When thigh temperature reaches 165 to 170 degrees, remove from oven. Use an instant read thermometer to check temperature of other thigh. Also check thickest part of breast–it should be 160 degrees. If not, return to oven.
- Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2-1/2 to 3-1/2 hours to cook. An 18 pound turkey takes closer to 4 hours. These times are ballpark and can vary; that’s why using a thermometer is important for determining exactly when the turkey is done.
- When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed for a minimum of 30 minutes and up to 60 minutes. Carve and serve.
Time to get Prepping for Thanksgiving…
There you have it, folks! I’d love to stay and chat, but I have a dog that smells vaguely like swiss cheese that’s in desperate need of a bath, and dusting to do so I can I vacuum and mop tomorrow! But please tell me, what are your plans for turkey day? Do you host, or are you a guest? How are you prepping for Thanksgiving?? I’d love to hear from you, so leave me a comment!!