Easy Thanksgiving turkey
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Vegetable mattress (optional)


  1. Allow turkey to come to room temperature by removing it from the refrigerator 1 hour before roasting. Then remove the giblets.
  2. Preheat oven to 350°F and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with onion, lemon and fresh herbs.
  3. In a small bowl, make the herb butter by stirring together the softened butter, finely minced garlic, salt, pepper, rosemary and thyme.
  4. Loosen the skin from the turkey by gently sliding your fingers under it. Then rub about 1/3 of the herb shortening between the skin and the turkey breasts.
  5. Spread the remaining herb shortening all over the outside of the turkey.
  6. Place the turkey in a roasting pan (optional to put it on top of a vegetable bed). Tuck wing tips under turkey to prevent burning.
  7. Place the turkey in the oven and roast it for 3 hours or a little longer, until it reaches an internal temperature of 70°C. It is not necessary to add water during baking but it is necessary to control that it does not pass after 120 minutes. If you notice that the skin is browning too quickly, you can place aluminum foil on top. The turkey will continue to cook once it is removed from the oven and its internal temperature will rise.
  8. Let turkey rest for 30 minutes before carving. This allows the juices to redistribute, creating a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil.

It doesn’t need brining and it doesn’t need marinating. Just a few simple steps are all it takes to make this easy Thanksgiving turkey golden, juicy and incredibly flavorful. What is important is having basic equipment to cook the thanksgiving turkey no hiccups. There are three basic kitchen items you’ll need to roast your turkey: a roasting pan, a thermometer, and a sharp knife.

Roasting pan: You can buy a better quality, medium quality roasting pan or a cheaper disposable aluminum pan. They all work fine.

Thermometer: The same goes for thermometers. You can use a probe thermometer (that is left in the turkey), an instant read thermometer, or a basic meat thermometer.

Knife: Of course, a sharp knife is essential so that you are not struggling with the turkey when cutting it.

By LA NACION recipes

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