Samin Nosrat's Best Thanksgiving Turkey | NYT Cooking

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 the oven to 325°F (163°C).

Remove the turkey giblets and pat the turkey dry with paper towels.

Rub the turkey inside and out with butter, then season generously with salt and black pepper.

Stuff the cavity with garlic, onion, thyme, rosemary, sage, and lemon.

Place the turkey on a rack in a roasting pan, breast side up.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Roast the turkey, basting occasionally, until the internal temperature reaches 165°F (74°C), about 13-15 minutes per pound.

Remove the turkey from the oven and let it rest for at least 20 minutes before carving.

Meanwhile, use the drippings to make gravy by adding flour and chicken broth to the pan.

Whisk until smooth and simmer until thickened, about 5-7 minutes.

Serve the turkey with gravy and your choice of sides.

Cooking Techniques

Spice Level:

Dietary

Allergens