Ultimate Turkey Recipe
What you need in advanced:
Meat Thermometer - This will be your holy grail for the whole journey.
Roasting Pan- I read different recipes that called for a good roasting pan and some that said it’s not necessary. My roasting pan was a regular costco-bought roasting pan with a bed of veggies.
Quality Turkey - I bought Butterball Turkey as it had amazing reviews online and it doesn’t need to be brined. I read different recipes that called for brining ONLY if the turkey is wild. If it’s frozen, start thawing at least 2-3 days before cooking in the fridge.
Time - It takes 15 minutes per pound and at least 30-45 minutes of rest before carving. Calculate accordingly.
1 18-20 lbs Turkey
3-4 Onions quartered
1-2 yellow lemons quartered
3-4 red apples quartered
3-4 celery sticks
Fresh herbs - thyme, rosemary, bay leaf.
1 cup unsalted butter
6-8 minced cloves of garlic
Salt and Pepper
Check that your turkey is perfectly thawed before you start. Open the packaging and discard any insides it may still have (giblets, neck) Make sure the turkey is at room temperature to begin.
Pre-heat the oven to 325F. Your turkey will go on the center of the oven.
Place 3 apples, 3 onions, 3 celery sticks, salt and pepper on a roasting pan. Place your turkey on top and pat dry with paper towels.
Prepare your herb-butter by making sure the butter is room smooth and placing chopped herbs, coarse salt and black pepper on a bowl and combine. I used my hands to make sure the butter spread evenly around the turkey and even introduced the butter between the skin and the meat.
Introduce 1 apple, 1 lemon, 1 onion and herbs into the main cavity of your turkey. Make sure to spread some butter on them as well. Tuck the wings beneath the turkey to avoid getting burned and wrap the legs together to close the main cavity.
Place your turkey on the oven at 325 F for 15 minutes per pound. (An 18 lbs turkey takes 4 hours and 30 mins aprox)
Halfway through the cooking of the bird, cover with tinfoil LOOSELY, make sure the tinfoil is barely touching the skin of the turkey. Baste lightly every time you check your turkey and check temperature on the chunkiest part of the breast. Once it reaches 160F remove from the oven and let rest with tinfoil still on. Some people leave until 165F but in my experience, 160F and the tinfoil still on makes it juicier as it’s still cooking inside.
Wait around 30-45 minutes before transferring to a clean pan and decorate with bay leaves and charred lemons.
Use the remaining drippings for a perfect gravy by mixing 2 cups of drippings (remove fat) and 1/4 cup of flour.
Enjoy an amazing stress-free turkey!