Best Thanksgiving Golden Turkey (Printable Version)
# What You'll Need:
→ Poultry
01 -
1 whole turkey, 7–11 kg (preferably fresh or fully thawed, neck and giblets removed)
→ Aromatics
02 -
1 medium apple, cored and quartered
03 -
1 orange, cut into quarters
04 -
1 lemon, cut into halves
05 -
1 large onion, peeled and quartered
→ Herbs
06 -
2 sprigs fresh rosemary
07 -
3 sprigs fresh thyme
08 -
2 sprigs fresh sage
→ Seasonings
09 -
2 tablespoons coarse sea salt
10 -
2 teaspoons cracked black pepper
11 -
1 tablespoon garlic salt
→ Fats
12 -
60 ml canola or vegetable oil
13 -
120 g unsalted butter, chilled and cut into small squares
# Step-by-Step Directions:
01 -
Place frozen turkey in the refrigerator, allowing 24 hours for every 2.25 kg. For faster thawing, submerge in cold water and change water every 30 minutes, allowing 30 minutes per 0.45 kg.
02 -
Remove neck and giblets from the turkey cavity. Rinse inside and outside under cold running water, then thoroughly pat dry using paper towels.
03 -
Stuff cavity with quartered apple, orange, lemon, onion, and fresh herbs. Tuck wings under the bird and secure legs together using cooking twine.
04 -
Gently loosen skin over breasts and legs. Rub half of the oil and spice mixture beneath the skin. Spread remaining oil and seasoning over the exterior skin.
05 -
Distribute chilled squares of butter evenly under the loosened skin, focusing on breast and leg areas.
06 -
Fold a large piece of aluminum foil into a breast-shaped triangle and set aside for shielding. Preheat oven to 260°C (500°F). Place oven rack at lowest position.
07 -
Set turkey on a rack in a roasting pan, breast side up. Roast uncovered at 260°C (500°F) for 30 minutes to develop golden, crispy skin.
08 -
Remove turkey and apply foil shield to cover only the breast. Lower oven to 175°C (350°F). Return turkey to oven.
09 -
Insert meat thermometer through foil into thickest part of breast without touching bone. Roast until thermometer reaches 72°C (162°F), approximately 2.5–3 hours total for a 7–9 kg turkey, longer for larger birds.
10 -
Transfer turkey to cutting board, cover loosely with foil, and rest for 30 minutes to allow juices to redistribute. Carve and serve.
# Helpful Notes:
01 -
Resting the turkey after roasting ensures moist, tender meat and makes carving easier.
02 -
Stuffing the cavity with aromatics, rather than bread stuffing, preserves juiciness and allows the turkey to cook evenly.
03 -
Always use a probe thermometer left in place for consistent temperature monitoring.