Juicy Thanksgiving Turkey

Juicy Thanksgiving Turkey

Background and History

Dive into the culinary legacy of Thanksgiving with the pursuit of a Juicy Thanksgiving Turkey, a centerpiece that encapsulates the essence of gratitude, festivity, and the art of roasting. Rooted in the rich history of Thanksgiving feasts, this guide unveils the secrets to achieving a perfectly juicy turkey that captivates taste buds and creates lasting memories.

Ingredients

1 whole turkey (12-14 pounds)

1 cup unsalted butter, softened

1 tablespoon olive oil

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

1 onion, quartered

1 lemon, halved

4 cloves garlic, peeled

4 cups turkey or chicken broth

Serves

10-12

Time

Preparation Time: 20 minutes Cooking Time: 3.5-4 hours

Instructions

Preheat Oven

Preheat the oven to 325°F (163°C).

Prepare Turkey

Remove giblets and neck from the turkey. Pat dry with paper towels.

Season Butter

In a bowl, mix softened butter with olive oil, salt, pepper, garlic powder, paprika, thyme, rosemary, and sage to create a seasoned butter.

Rub Turkey

Gently loosen the turkey skin and rub the seasoned butter under and over the skin. Season the cavity with salt and pepper.

Stuff and Truss

Place quartered onion, halved lemon, and garlic cloves inside the turkey cavity. Truss the legs with kitchen twine.

Roast

Place the turkey on a rack in a roasting pan. Pour turkey or chicken broth into the pan. Cover the turkey with foil and roast for 2 hours. Uncover and continue roasting until the internal temperature reaches 165°F (74°C), basting every 30 minutes.

Rest

Allow the turkey to rest for 20-30 minutes before carving.

Nutrition Facts

(Per Serving)

Calories: 500

Protein: 60g

Fat: 25g

Carbohydrates: 0g

Fiber: 0g

Notes

Adjust seasoning according to personal taste preferences.

Use a meat thermometer to ensure proper doneness.

Allergy Warning

Check for potential allergens in seasonings and broth. Adapt the recipe to accommodate specific dietary restrictions.

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