Crispy Skin, Tender and Juicy Meat: The Perfect Roasted Turkey Recipe for Thanksgiving
For the past few years, I’ve been hosting thanksgiving dinner with my family. One of my favorite dishes to make aside from mashed potatoes is roasted turkey. In fact, a holiday feast isn’t complete without a delicious roasted turkey. The classic dish is often paired with mashed potatoes, a crowd-pleasing side dish. In this episode, I’m sharing the ultimate roasted turkey recipe to achieve crispy skin, tender and juicy meat.
Tired of dry, flavorless turkey? My foolproof recipe will transform your Thanksgiving dinner. This juicy, crispy turkey is so good, it’ll have your guests asking for seconds (and thirds)!
First, let me share the DO’S for your Thanksgiving Turkey
How to choose your turkey – what size to buy
A 10 to 13 pound turkey is perfect for smaller gatherings of up to 8 people. It’s a great choice for beginner cooks and ensures delicious leftovers. For larger groups of 15 or more, I recommend a turkey weighing 15 pounds or more.
Thaw your turkey
Don’t rush the thawing process! Allow ample time for your turkey to thaw safely in the refrigerator. A general guideline is one day for every five pounds of turkey. For extra peace of mind, I always add an extra day. Place your turkey on a baking sheet or pan to catch any drippings.
Wash your turkey
Remove the turkey from its packaging, and rinse it thoroughly with cold water, salt, white vinegar, and lemon juice. This helps remove any residue and prepares the turkey to absorb the seasonings better. Then, pat the turkey dry with paper towels.
Stuff your turkey with veggies and herbs
Stuffing the turkey with a flavorful mixture of vegetables and herbs can elevate your Thanksgiving dinner. Use a mixture of your favorite herbs (rosemary, thyme, parsley) and veggies (apple, celery, lemon, orange, onion).
Baste your turkey
It is important to baste your turkey while cooking it. It helps keep the turkey moist and crispy while roasting. But it also enhances the flavor of the turkey. The pan juices are packed with flavor, and basting distributes them evenly over the turkey.
Elevate your turkey while roasting
To ensure even cooking, elevate your turkey during the roasting process. The goal is to avoid the bottom of the turkey to come in direct contact with the hot pan. It also allows hot air to circulate evenly around the bird.
For this, you can use:
- a roaster with rack
- a vegetable bed (using carrots, potatoes, celery, and onions)
- a wire rack
Invest in a thermometer
The best way to accurately check if your turkey is cooked is by using a meat thermometer. Aim for an internal temperature of 165°F. Once it reaches 165°F, I typically remove it from the oven and let it rest.
Let the turkey rest and SAVE the turkey drippings
After roasting, it is crucial let the turkey rest for at least 30 minutes. This allows the juices to redistribute, resulting in a moist and flavorful turkey. Transfer the turkey to a cutting board and tent with foil. Use the drippings for the gravy.
How to achieve the perfect roasted turkey for Thanksgiving
For this ultimate roasted turkey recipe, I’m using a 13 pounds turkey.
Prep
Start by taking 1 stick of unsalted butter out of the refrigerator to soften.
Then, remove the thawed turkey from its packaging. (I thawed mine for 3 days in the refrigerator). Next, take out the neck and giblets from the cavities. You can either discard these or save them for a later use.
Wash the turkey thoroughly with cold water, salt, white vinegar, and lemon juice. Pat dry with paper towels. Let it rest while we prep the seasoning.
Making the rub for the turkey
The dry rub – spice mix
Ingredients
1 tbsp Salt
1 tbsp Chicken bouillon
1 tbsp Garlic powder
1 tbsp Paprika
1-1/2 tsp Black pepper
1 tbsp Mrs. Dash chicken seasoning
Steps
In a bowl, mix all the spices together. Divide the seasoning mix into two portions: 1/3 and 2/3. Set aside the smaller portion and keep the 2/3 in the bowl.
The herb butter
Ingredients
8 tbsp unsalted Butter (1 stick) – Room temperature
Olive oil
2 sprigs of Thyme
2 sprigs of Rosemary
2 sprigs of Parsley
4 cloves of Garlic crushed (optional)
Steps
Remove the leaves from the stems of the rosemary, thyme, and parsley. Then finely chop the leaves.
In a bowl combine softened butter, the chopped herbs, 1/3 of the spice mix, and the crushed garlic if you decide to use it. Mix everything until well combined and set aside.
Tip: The butter needs to be at room temperature for at least 40 minutes prior. If the butter is cold, pop it in the microwave for 10-15 seconds.
Making the vegetables bed
Roughly chop 3 sprigs of parsley, 2 celery stalks, 3 peeled carrots, 3 potatoes, and 1 onion.
Create a vegetable bed in the bottom of the roasting pan using the chopped vegetables. Season with 1 teaspoon of the spice mix and drizzle with olive oil. Toss to combine.
Seasoning the turkey
The turkey has been resting while we were prepping. Use some paper towels to pat it dry one more time. Drizzle some olive oil all over it and use your hands to rub it everywhere. Sprinkle the remaining seasoning mix all over the turkey. Season the turkey inside and out. Don’t forget to season inside the cavity.
Gently loosen the skin on the turkey’s breast and spread some of the herb butter underneath. Then, coat the entire turkey with the remaining herb butter. This step is what gives you that amazing deep golden brown crust. Place the turkey, breast-side up, on a rack set over vegetables in a roasting pan
Making the herbs & vegetables stuffing
Ingredients
2 Celery ribs
1 stem of Rosemary
2 stems of Parsley
1/2 Onions
5 Garlic cloves
1/2 Lemon
1/4 Apple
Steps
Stuff the inside of the bird with the celery, parsley, rosemary, onion, garlic, lemon, and apple. Tie the legs together using kitchen twine and tuck the wings.
For additional flavor
I like to use some Injectable Creole Style butter. Inject the herb butter into the meatiest parts of the turkey, like the thighs and breast.
Next, preheat the oven at 400°F.
Start by roasting the turkey at 400°F for 30 minutes, then reduce the temperature to 350°F and roast for another 2.5 hours. This will help the skin. Baste the turkey regularly with the pan drippings to keep it moist. I suggest basting it every 45 minutes to an hour using a turkey baster.
After 3 hours, use the thermometer to check if the turkey is cooked. The turkey is cooked when the internal temperature reaches 165°F in the breast or 175°F in the thigh. Once it reaches 165°F, remove it from the oven and tent loosely with foil. Lastly, let the roasted turkey rest at least 30 minutes before carving it.
Use the turkey drippings to make a tasteful gravy to serve with your roasted turkey.
Whether you’re a seasoned cook or a first-time turkey roaster, I hope this step-by-step recipe has made the process easier. Pair your delicious turkey with creamy mashed potatoes for a classic Thanksgiving meal. Checkout the video version of the recipe here!
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If you give this recipe a try, tag me on social media @afromomspices.
Enjoy time with your family. Bon Appétit!
