In my opinion, people complicate the process of cooking their Thanksgiving Turkey. Years ago I perfected the perfect, juiciest Thanksgiving Turkey you have ever tasted. There is no need for brining or basting this bird. There are just a few steps you need to take to make this bird the centerpiece of your Thanksgiving Dinner.
Ingredients (printable directions at the end)
- Kosher Salt
- Fresh Black Pepper
- 1 Turkey, any size
- 3 Sticks of Salted Butter
- Poultry Seasoning
- 1 Medium Sized Yellow Onion
- Dried Dill
- Onion Powder
- Garlic Powder
Steps
- The first step is to allow the bird to thaw completely. This needs to be done in the fridge and it may take several days depending on the size of your bird, so plan ahead. My ten pound turkey took 2 days to thaw completely.
- When your bird is thawed, you need to mix together in a bowl, kosher salt and fresh black pepper.
- Check the inside of the bird and remove the neck and bag of giblets. I throw these away. Original Tipsy uses them for her stuffing. I do not.
- This next step is key. Place your bird in the roasting pan, and salt and pepper the whole bird inside and out. You want to salt the inside of the bird really well and make sure you get all the crevices of the bird including inside the wings and legs.
- Next,place the bird uncovered in your fridge for twenty-four hours.
- The bird needs about 15 minutes per pound to cook. So plan accordingly.
- When you are about to cook your bird, take the three sticks of butter out and let it soften.
- You need to loosen the skin on the breast of the bird. You can do this by sliding your whole hand under the breast skin and carefully loosen it from the entire breast area.
- Take one stick of the soft butter and rub it inside the entire inside of the bird. Then peel and chop your onion and shove it inside the bird.
- Next, cut a small slit, about an inch, in the flappy skin near the opening of the bird. Then tuck the end of the leg on the opposite side into that slit, then cross the other leg over an tuck it in, so that the legs are crossed and the opening is closed.
- Combine the two sticks of soft butter in a bowl and season with onion powder, garlic powder, dill and poultry seasoning. Mix well.
- Rub the butter mixture all over the breast UNDER the skin. Use lots and lots of butter.
- Use the rest of the butter and rub it all over the legs, wings and body of the bird. Make sure you get the crevices. Use all the butter. Season the top with the dill, poultry seasoning, garlic and onion powder.
- This next step is the most important part of cooking the perfect Thanksgiving Turkey. Heat your oven to 450 degrees. When the oven is hot, stick the bird in and this will be the LAST time you open the oven door until the bird is nearly done. Let the bird sizzle and sear for 15 minutes in the 450 degree oven. When the 15 minutes is up, turn the oven down to 350 degrees WITHOUT OPENING THE DOOR. Then LEAVE IT ALONE! BASTING DOES NOTHING FOR YOUR BIRD BUT ADD COOK TIME FROM OPENING THE DOOR AND MAKE THE SKIN CHEWY INSTEAD OF CRISP.
- Cook the bird for two hours before checking him. At the 2 hour mark, use a thermometer to check the temp. he turkey is done at 165 but you want to take it out at 155. When the bird reaches 155, turn the oven off, open the door half way and let it sit for ten minutes.
- Remove the bird from the oven and let it sit for at least 20 minutes before slicing so that the juices redistribute.
I promise you that you will find this to be the juiciest bird you have ever had on your Thanksgiving Table. The high heat at the beginning will sear off the skin and keep the juices inside , yielding the best bird you have ever had. I will be doing a follow-up post soon on how to carve a turkey and also how to make gravy. I hope you enjoy this bird as much as we do!
Thanksgiving Turkey Recipe
- Kosher Salt
- Fresh Black Pepper
- 1 Turkey, any size
- 3 Sticks of Salted Butter
- Poultry Seasoning
- 1 Medium Sized Yellow Onion
- Dried Dill
- Onion Powder
- Garlic Powder
- The first step is to allow the bird to thaw completely. This needs to be done in the fridge and it may take several days depending on the size of your bird, so plan ahead. My ten pound turkey took 2 days to thaw completely.
- When your bird is thawed, you need to mix together in a bowl, kosher salt and fresh black pepper.
- Check the inside of the bird and remove the neck and bag of giblets. I throw these away. Original Tipsy uses them for her stuffing. I do not.
- This next step is key. Place your bird in the roasting pan, and salt and pepper the whole bird inside and out. You want to salt the inside of the bird really well and make sure you get all the crevices of the bird including inside the wings and legs.
- Next,place the bird uncovered in your fridge for twenty-four hours.
- The bird needs about 15 minutes per pound to cook. So plan accordingly.
- When you are about to cook your bird, take the three sticks of butter out and let it soften.
- You need to loosen the skin on the breast of the bird. You can do this by sliding your whole hand under the breast skin and carefully loosen it from the entire breast area.
- Take one stick of the soft butter and rub it inside the entire inside of the bird. Then peel and chop your onion and shove it inside the bird.
- Next, cut a small slit, about an inch, in the flappy skin near the opening of the bird. Then tuck the end of the leg on the opposite side into that slit, then cross the other leg over an tuck it in, so that the legs are crossed and the opening is closed.
- Combine the two sticks of soft butter in a bowl and season with onion powder, garlic powder, dill and poultry seasoning. Mix well.
- Rub the butter mixture all over the breast UNDER the skin. Use lots and lots of butter.
- Use the rest of the butter and rub it all over the legs, wings and body of the bird. Make sure you get the crevices. Use all the butter. Season the top with the dill, poultry seasoning, garlic and onion powder.
- This next step is the most important part of cooking the perfect Thanksgiving Turkey. Heat your oven to 450 degrees. When the oven is hot, stick the bird in and this will be the LAST time you open the oven door until the bird is nearly dine. Let the bird sizzle and sear for 15 minutes in the 450 degree oven. When the 15 minutes is up, turn the oven down to 350 degrees WITHOUT OPENING THE DOOR. Then LEAVE IT ALONE! BASTING DOES NOTHING FOR YOUR BIRD BUT ADD COOK TIME FROM OPENING THE DOOR AND MAKE THE SKIN CHEWY INSTEAD OF CRISP.
- Cook the bird for two hours before checking him. At the 2 hour mark, use a thermometer to check the temp. he turkey is done at 165 but you want to take it out at 155. When the bird reaches 155, turn the oven off, open the door half way and let it sit for ten minutes.
- Remove the bird from the oven and let it sit for at least 20 minutes before slicing so that the juices redistribute.
Make my EASY THANKSGIVING STUFFING
