Step-by-Step Turkey for Beginners | Juicy Every Time

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and adds flavor.

whole turkey

🥗Healthier: turkey breast

💰Cheaper: chicken

Turkey breast is leaner, while chicken is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in sodium and calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Remove the turkey from its packaging and clean it, if desired.

Pat the turkey dry with paper towels.

Remove the turkey neck and giblet bag from inside the turkey.

Chop celery and onion into rough pieces; optionally add carrots and citrus (lemon or orange).

Prepare a compound butter by mixing 2 sticks of softened salted butter with fresh herbs, roasted garlic paste, black pepper, salt, and optional seasonings like Cajun seasoning and six pepper seasoning.

Mix the butter until well combined and easily spreadable.

Add chopped celery and onion inside the turkey and at the bottom of the roasting pan.

Gently separate the skin from the meat of the turkey and rub the compound butter under the skin and all over the turkey.

Season the top of the turkey with additional seasonings, including Cajun seasoning and six pepper blend.

Add chicken broth to the bottom of the pan; optionally add half a can of beer.

Cover the turkey with aluminum foil to lock in moisture.

Bake the turkey in a preheated oven at 325°F (165°C) for 13 to 15 minutes per pound, checking that the thickest part of the breast reaches 165°F (74°C) and the legs reach 170-175°F (77-80°C).

Baste the turkey twice during cooking: once at the halfway mark and again when removing the foil to allow browning.

Remove the turkey from the oven and let it rest for 20 to 30 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens