How To Cook The Best Juicy Turkey Recipe

whole turkey

🥗Healthier: chicken

💰Cheaper: turkey breast

Chicken is lower in fat, while turkey breast reduces cooking time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is often cheaper than butter.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blend

Dried herbs still provide flavor at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lighter and can be made from scraps.

Thaw the turkey in the fridge for one day for every five pounds, typically for three days for a 16-pound turkey.

Set the turkey on a cookie sheet or pan to catch any liquid while it defrosts.

Wash and pat dry the turkey with paper towels.

Mix thyme, garlic, black pepper, and salt to create a seasoning mix.

Use half of the seasoning mix to season the inside of the turkey cavity.

Combine the remaining half of the seasoning mix with room temperature butter.

Loosen the skin above the breast and smooth a few tablespoons of the seasoned butter underneath.

Slather the outside of the turkey with the remaining seasoned butter, including the back.

Stuff the cavity of the turkey with sliced apple, oranges, celery, and onions.

Cover the turkey with foil and refrigerate for one hour.

Tuck the wings of the turkey underneath to help it sit flatter.

Season the turkey with cajun seasoning.

Pour apple cider and beef broth into the roasting pan.

Cover with foil and roast at 325°F for three and a half hours or until the internal temperature reaches 165°F.

Baste the turkey every 45 minutes, ensuring to close the oven door quickly after basting to retain heat.

Remove the turkey from the oven and take out the stuffing of onions, apples, and celery.

Cover the turkey with foil and let it rest for 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens