No-Fail Thanksgiving Turkey! How to Roast a 15 lb Bird to Perfection 🔥

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.

Take the frozen Butterball turkey out of the freezer and let it defrost for two days.

Run water over the turkey for about 10 minutes or until all the ice is off, without submerging it.

Apply salt all over and under the skin of the turkey, poking it all over with a fork to allow for better marination.

Weigh the turkey to check its weight.

Mix the marinade ingredients: salt, black pepper, garlic powder, ginger paste, oil spray, cinnamon, onion powder, paprika, oregano, cayenne pepper, ketchup, soy sauce, fresh thyme, and fresh rosemary.

Rub the marinade all over the turkey and inside the cavity, noting that the turkey is not being stuffed.

Line the roasting pan with foil for easier cleanup and pour about half a cup of water into the pan to prevent the drippings from burning.

Cover the turkey with foil, folding it like a rooftop to allow steam to escape, and let it marinate overnight.

Preheat the oven to 325°F (163°C).

Place the turkey in the oven and roast for 2 hours, basting it well with the marinade.

Check the internal temperature of the turkey to ensure it is cooking properly.

After roasting, make a quick gravy using the drippings, flour, and chicken broth, bringing it to a boil and simmering until thickened for 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

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