Easy, No-Fuss Thanksgiving Turkey | How to Cook the Best Turkey Recipe

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.

Buy 1 1/2 pounds of turkey per person; using a 14-pound turkey.

Thaw turkey completely; allow one day in the fridge for every five pounds, or use an ice water bath, changing water every 30 minutes.

Take turkey out of the fridge one hour before baking to reach room temperature.

Adjust oven rack to center and preheat oven to 325 degrees.

Chop 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, and 1/2 tablespoon of sage.

Mix chopped herbs with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and add 6 to 8 cloves of garlic; set aside.

Open turkey and check for giblets and neck; set aside for gravy or discard.

Pat turkey dry with paper towels, including inside the cavity.

Season inside of turkey with salt and pepper.

Stuff cavity with quartered lemon, onion, apple, and reserved herbs.

Loosen skin on top of breast meat and stuff herb butter underneath.

Rub remaining herb butter all over the turkey using a pastry brush.

Tuck wings underneath the bird for even cooking.

Place turkey in a disposable aluminum baking dish on a bed of chopped celery, carrots, and onion.

Roast turkey at 325 degrees for 13 to 15 minutes per pound; estimate about three hours for a 14-pound turkey.

Check turkey halfway through cooking; cover breast with tinfoil if skin gets golden brown.

Use an instant-read thermometer to check thigh meat (165 degrees or hotter) and breast meat (around 160 degrees).

Tent the turkey with foil and let it rest for at least 30 minutes before carving.

Lift turkey out using spatulas and decorate platter with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens