How to Cook a Fool-Proof 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.

Preheat your oven to 325 degrees F.

In a bowl, combine the salt, thyme, sage, paprika, pepper, and ground mustard until evenly incorporated.

Remove the turkey from its packaging. From the bird's cavity, remove the neck and the bag containing the gizzards and heart.

Use a few paper towels to dry off the skin of the bird and inside the cavity.

Lift the skin over the turkey breast and slide your hand under the skin separating it from the breast meat on both sides.

Insert three pats of butter under the skin on one side of the turkey breast, spreading them around evenly. Repeat on the other side.

Sprinkle the dry rub all over the turkey, pressing it into the skin. If you have any extra rub, sprinkle it inside the cavity.

Place the onion halves and garlic cloves inside the turkey's cavity.

Transfer the bird to your roasting pan.

Cover the turkey breast with a piece of foil, pressing it down and molding it to the breast.

Place the turkey in the oven and roast for 2 hours.

Carefully remove the foil from the turkey, increase the oven temperature to 400 degrees, and cook for another hour or until the internal temperature of the breast reaches 165 degrees F and the skin is golden and crispy.

Remove the turkey from the oven and let it rest briefly before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens