How to Cook the Perfect Turkey
- Prep30 mins
- Cook3 hrs
- Total3 hrs 30 mins
- Yield24 Servings
- Ingredients10
Whether it's your first time hosting the holidays or you've done it thousands of times, there's a lot of pressure riding on the turkey. It's impossible to escape the worries that this simple bird presents. Not only is it the centerpiece of the meal, but it's also notoriously difficult to cook. However, with some preparation and a few simple tricks, you can present a turkey that will have everyone counting the days until the next feast.
Nutritional Information
- Calories380
- Calories380
- Fat22g
- Protein45g
- Sodium409mg
Health Benefits
Turkey
Turkey contains vitamins B6 and B12, as well as niacin, choline, selenium, and zinc. Dark meat usually has more vitamins and minerals than white meat.
Onion
Onions are nutrient-dense and are particularly rich in vitamins C, B9, and B6 and potassium.
Celery
Celery provides plenty of fiber, which aids in digestion, and helpful antioxidants.
What You Will Need
Ingredients
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 (12-pound) whole turkey, reserving neck and giblets
- 3 Tbsp butter
- 2 Tbsp kosher salt
- 1 Tbsp ground black pepper
- 1 tsp cayenne pepper
- 4 sprigs fresh rosemary
- ½ bunch fresh sage, chopped
Required Kitchenware
Preparing the perfect turkey requires a few key supplies. Make sure that you have a shallow roasting pan, as well as some twine to tie the legs, and a basting brush to help season it. Other handy items include a knife, a small mixing bowl, a saucepan, a meat thermometer, and some paper towels.
Instructions
1. Preheat the oven.
Set the oven to 325 F.
2. Add veggies and turkey.
Place the chopped carrot, celery, and onion in a large, shallow roasting pan. Place the turkey, breast-side up, on top of the vegetables.
3. Dry the turkey.
Pat both the inside and outside of the turkey with paper towels.
4. Season the turkey.
Combine the black pepper, cayenne pepper, and salt in a small mixing bowl. Use around a third of the mixture to season the inside of the turkey. Fold the wing tips under the body.
5. Melt the butter.
Melt the butter in a small saucepan over medium heat until the edges become slightly golden. Add the sage and rosemary, cooking for one minute.
6. Preparing the turkey.
Place the herbs inside the turkey, saving the melted butter for later. Tie both legs together with twine.
7. Butter the bird.
Using a basting brush, spread melted butter over the outside of the turkey. Season the outside with your remaining salt mixture.
8. Roast the turkey.
Cook the turkey, uncovered, in the oven until it is no longer pink at the bone and the juices are clear. This takes about three hours. Insert a meat thermometer into the thickest part of the thigh, near the bone. The turkey should read 180 degrees F. Remove the turkey from the oven and allow it to rest for 10 to 15 minutes before serving.
Expert Tips
Believe in Mayonnaise
One of the hardest parts of cooking a turkey is making sure the outside is perfectly crisp while the inside remains juicy. To make it easier, just coat the outside of your turkey with mayonnaise instead of butter.
Don't Go Cold Turkey
Before you place your turkey in the oven, let it warm up a little bit. If it's too cold when you begin to roast it, the skin will burn before the interior cooks through.
Legs First
Dark meat usually takes longer to cook. Because the back of an oven is often much hotter, place the legs of the turkey towards the back if you have the room.
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