Are you ready to make the BEST Thanksgiving turkey recipe? Trust me, it’s easier than you think!
You don’t need to brine and you don’t need to baste. With just a few easy steps, you can make a roasted turkey recipe that is golden, juicy, and unbelievably flavorful. It will wow your family and guests.
There’s something about cooking a turkey for Thanksgiving that intimidates a lot of people. I totally get it. I remember being intimidated the first time I cooked a turkey. It’s because you don’t want to mess up a big holiday meal for your family and friends, right?
But here’s the funny thing: it’s really easy to cook a turkey! Just picture cooking a big chicken. It might take longer to cook, but other than that, the process is pretty darn similar.
Some people like to get fancy with fancy smokers, flavors, and tools, but you don’t need any of that to make a classic, juicy, and very flavorful turkey. Just follow my Thanksgiving game plan so you know what to buy and cook when. Then follow the recipe and tips below. Easy!.
Besides the turkey, you just need herbs, aromatics, and a little seasoning. Simple really is best!
I also put vegetables under my turkey (like celery, carrots, and onion) while it’s roasting. This isn’t required, but I do recommend it. It will not only make your turkey taste better, but it will also make your turkey gravy taste even better!
Cooking up a delicious and flavorful turkey is the centerpiece of many holiday meals. While a simple roast turkey can be tasty taking the extra time to add flavor can take your bird from basic to spectacular. If you want your turkey to wow your guests try these 12 ideas to make your bird burst with flavor.
Stuff the Turkey Cavity
Filling the cavity of your turkey with aromatic ingredients imparts tons of flavor. With the turkey cavity now vacant, you can add aromatics like a quartered onion, a few smashed cloves of garlic, orange or lemon wedges, and a couple of hearty herbs like thyme, sage or rosemary. Do this before tying the legs together, and remember to remove it before carving. The aromatics will perfume the meat from the inside out.
Use Compound Butter
Slathering compound butter under and on top of the turkey skin is an easy way to add richness and flavor. Try mixing herbs, citrus zest, garlic, mustard or other ingredients into softened butter. Carefully loosen the skin and rub the butter all over the breast meat and thighs. Spread any extra butter over the skin. As the turkey roasts, these flavors will infuse the meat.
Marinate the Bird
Letting the turkey sit in a flavorful marinade for a few hours before cooking allows it to soak up tons of extra taste. Try marinating in broth, wine, spices, herbs and oil. Place the turkey in a sealable bag and massage the marinade into the meat before refrigerating. A citrusy marinade adds brightness, while an herb-infused one brings earthy notes.
Use a Brine
Soaking turkey in a saltwater brine before roasting deeply seasons the meat and keeps it ultra juicy. Dissolve salt and sugar in water with your choice of spices and herbs. Submerge the turkey in the brine for 4-12 hours. A basic brine amps up flavor while ingredients like citrus garlic and chili powder add their own flair.
Coat in Oil or Fat
Rubbing oil, butter or other fat over the turkey before cooking helps crisp the skin and carry flavor. Try brushing olive or avocado oil infused with herbs and garlic. Bacon fat gives a smoky edge. Slather the fat underneath and on top of the skin for max impact. The turkey will roast up outrageously moist and tasty.
Stuff It with Fruit
Filling the cavity with fresh fruit adds sweetness and prevents the meat from drying out. Stuff the bird with apple, orange, lemon, onion and cranberry for a fruity aroma and spectacularly moist meat. The fruit softens and mingles with the turkey juices, creating an unbelievable built-in sauce.
Use a Dry Brine
For deep flavor with less hassle, dry brine the turkey. Rubbing the turkey all over with salt draws out moisture, then allows the meat to reabsorb the salty liquid. Leave the salted bird in the fridge uncovered overnight. Sprinkle on spices, herbs and zest too. The turkey will roast up incredibly succulent and seasoned.
Inject Flavor
Injecting liquid right into the turkey flesh infuses it with extra juiciness and taste. Use an injection syringe to pump broth, melted butter or marinade deep into the meat. Aim for the thighs, breast and other thick parts. Injecting allows you to directly instill flavors like citrus herbs and spices into the center of the turkey.
Roast Over Aromatics
Cooking the turkey on a bed of chopped veggies and herbs adds great flavor. Put a layer of onion, carrot, celery, garlic, citrus and fresh rosemary, thyme or sage in the bottom of a roasting pan. Place the turkey on top and let the aromatics perfume the meat as it cooks. Baste with the pan juices for more herby goodness.
Stuff It with Herbs
For a flavor punch, fill the cavity with fresh herbs and let them infuse the turkey as it roasts. Stuff sprigs of rosemary, thyme, sage, tarragon, parsley and your other favorite herbs into the cavity. You’ll end up with a turkey bursting with delicious herby aroma.
Smother in Flavored Butter
Melting butter all over the cooked turkey keeps each bite moist and tasty. Whip up compound butters by blending in garlic, herbs, citrus, honey or other ingredients. Pour them over the hot roasted turkey when it comes out of the oven. The butter also makes for an instant sauce to spoon over the carved meat.
Lacquer It with a Glaze
Brush on a sweet and sticky glaze near the end of roasting for a glossy sheen and blast of flavor. Simmer up a glaze with ingredients like citrus juice, preserves, spices and maple syrup. Paint it over the turkey about 30 minutes before it’s done. As the glaze bubbles and caramelizes, it forms a beautiful crust that gives a major boost of taste.
With these 12 ideas, your turkey will become the star of your holiday table. Stuff, slather, marinate or inject your bird with your favorite flavors. Using fresh herbs, citrus, aromatics and more can make your turkey the most mouthwatering yet. Pick one or combine several methods to give your guests a turkey they’ll rave about long after the meal ends.
How to Prepare and Cook Turkey
Thaw and remove giblets. Once your turkey is thawed, let it rest at room temperature for an hour. Take out the neck and the bag of giblets, which can be found in the large or smaller neck cavity (check both to make sure you got everything). You can save these items for gravy or discard them.
Pat dry and stuff. Pat the turkey dry with a paper towel. Removing any extra moisture ensures extra crispy skin. Then, put a lot of salt and pepper on the inside of the turkey and stuff it with lemon, quartered onion, and fresh herb sprigs. If anything, go lighter on the sage than the other herbs, as it’s more potent.
Make herb butter. Add the garlic, salt, pepper, rosemary, and thyme to softened butter in a small bowl. Stir to make herb butter.
Spread herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb compound butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.
Don’t truss the legs! Resist the urge to tie the turkey legs together. Even though trussing makes the turkey look great, it stops the air from moving around properly, which causes the meat to cook unevenly. So even though your mom (and likely grandmother) did it, skip it.
Cook the turkey. Choose whether to put the turkey on a roasting rack or a bed of vegetables. I like to do both. Then there’s only one thing left to do – cook the turkey!.
What Size Turkey to Buy?
The general rule of thumb is 1 pound of turkey per person. Or 1 ½ pounds of turkey per person if you want leftovers (and we always want leftovers, right?). It’s always best to have a little extra turkey than not enough, so I recommend:
- Less than 8 people: A 10 to 12 pound turkey will be too much for you, but it will be a good size for the group. If it’s any smaller, you’ll pay more for bones than meat. Remember, you can freeze turkey leftovers.
- For 8 people: Get a 10 to 12 pound turkey
- For 12 people: Get a 14 to 18 pound turkey
- for 16 people: Get an 18 to 24 pound turkey
- If you have more than 16 people, you should buy two turkeys instead of one huge one.
What can I put in my turkey for flavor?
FAQ
How do you get the best flavor out of a turkey?
How can I improve my turkey flavor?
What is the secret to a moist turkey?
How to season a turkey for the best flavor?
How do you add flavor to a Turkey?
Rub flavored butter underneath the skin of your turkey to add another layer of flavor to your traditional turkey while also crisping up the skin. This is really an easy way to add flavor to your main course, so for those hosting a Thanksgiving dinner, don’t be afraid to try this technique. Marinades aren’t just for the grill!
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
What flavorings do you use for a roasted turkey?
Its the same flavorings you would use for a roasted turkey! You’ll need a mirepoix of shallots, carrots and celery and tons of fresh herbs. You’ll be adding some heavy cream, panko bread crumbs and lemon to the meat mixture to give it some crunch and moisture.
What can you put in a Thanksgiving turkey?
Take your aromatics up a notch by adding halved lemons or oranges. The citrus will add a nice brightness to the turkey and keep it perfectly moist. Here’s a full list of all the ways you can stuff your holiday turkey —that don’t include stuffing.
What herbs go well with a Thanksgiving turkey?
But you can expand upon these basics by using fall herbs like rosemary, thyme, and sage, which are natural accompaniments for turkey. You can branch out further with your favorite seasoning blends. To add extra flavor and tenderness to your Thanksgiving turkey, try a basic brine or you could even go for a dry brine.
Can you make seasoning mix before cooking a Turkey?
Let the seasoned turkey sit in the fridge for 24 hours or at least overnight. For the crispiest skin, leave it uncovered. Yes, you can make your seasoning mix ahead of using it. Store in a glass or plastic container with a tight lid in a cool, dark, dry place until ready to use.