Thanksgiving Roasted Turkey Recipe - Natasha's Kitchen

whole turkey

🥗Healthier: chicken

💰Cheaper: turkey breast

Chicken is lower in fat and turkey breast is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: herb blends

Dried herbs are easier to store and often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made cheaply at home.

Remove the neck and giblets from the thawed turkey.

Rinse the turkey inside and out and pat dry with paper towels.

Transfer the turkey into a roasting pan and tuck in the wings.

Season the inside of the turkey with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Combine 1 cup of softened unsalted butter, 2 tablespoons of olive oil, 2 pressed garlic cloves, 1/4 cup of fresh parsley, 1/2 tablespoon of salt, 1/2 teaspoon of black pepper, 4 tablespoons of fresh lemon juice, and 1/2 tablespoon of lemon zest to make the flavored butter.

Separate the skin from the turkey breast and stuff 2/3 of the butter mixture under the skin.

Rub the remaining butter mixture over the top and sides of the turkey.

Drizzle the turkey with olive oil and season generously with salt and pepper.

Stuff the turkey with a quartered lemon, 1/4 onion, and 4 garlic cloves.

Tie the turkey with kitchen string to secure it.

Fold a sheet of foil into a triangle, oil one side, and place it over the turkey breast as a shield.

Insert a meat thermometer into the bird beneath the drumstick.

Start roasting at 430°F for 20 minutes.

Baste the turkey with butter from the bottom of the dish after 20 minutes.

Reduce the oven temperature to 350°F and bake for another 2.5 hours.

Remove the turkey when the thigh registers 170°F and the breast registers 160°F.

Tent the turkey with foil and let it rest for at least an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens