How to Cook a Turkey

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.

Preheat the oven to 450°F (232°C).

Thaw the turkey for 2-3 days in advance and let it warm up on the countertop for about an hour.

Drain any juices from the roasting pan and pat the turkey dry.

Peel and quarter one onion.

Gather 10 to 12 sprigs each of rosemary and sage, and cut a garlic head in half.

Make a compound butter by mixing 1 cup of softened butter with 2 teaspoons of salt and 1.5 teaspoons of cracked black pepper.

Rub the compound butter under and over the turkey skin.

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

Tie the turkey legs together with kitchen twine and pin the skin if necessary to cover the turkey.

Add remaining rosemary and sage to the roasting pan along with halved lemon and extra onions.

Pour 4 cups of chicken stock into the roasting pan.

Sprinkle additional salt and pepper on top of the turkey before roasting.

Roast the turkey at 450°F for 15 minutes, then reduce the temperature to 325°F (163°C) and cook for 10 to 12 minutes per pound.

Baste the turkey every 30 minutes with the rendered fat and juices.

Use foil to tent the turkey if it starts to brown too much.

Check the internal temperature with a thermometer, aiming for 165°F (74°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens