Juicy thanksgiving Turkey

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Defrost the turkey the night before or 2 days before depending on its size.

Scrub the turkey meat with lemon or distilled white vinegar, then rinse with cold water.

Pat the turkey dry with paper towels to ensure the seasoning sticks.

In a bowl, mix smoked paprika, garlic powder, onion powder, ginger powder, and seasoning mix with a bouillon cube cut in half.

Rinse and chop parsley, sage, and rosemary, then add to the bowl with two sticks of softened butter.

Bring the butter to room temperature the night before.

Add one part of the dry rub to the butter mixture and mix well to combine.

Gently separate the skin from the breast and leg area of the turkey, and stuff the marinade under the skin, massaging it in.

Rub the remaining marinade all over the outer layer of the turkey, including the cavity, and season with salt and pepper or the dry rub.

Drizzle olive oil over the turkey to prevent the butter from burning.

Stuff the cavity of the turkey with onion, orange, apple, celery, carrots, and herbs (rosemary, thyme, and sage).

Tie the legs of the turkey together and tuck the wings underneath to prevent burning.

Place the turkey on a rack in a roasting pan with potatoes and onion, seasoned with the dry rub.

Cover the turkey with foil and bake at 350°F (177°C) for 2 hours and 30 minutes.

Baste the turkey with its juices halfway through the cooking time.

After 2 hours and 30 minutes, uncover the turkey and increase the oven temperature to 400°F (204°C).

Bake uncovered for an additional 35 minutes, basting once more.

Let the turkey rest for 20 to 30 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens