Roasted Thanksgiving Turkey
This is the best and easiest no-fail roasted Thanksgiving turkey recipe I have ever made. It is quick to prepare and perfect, with satisfying results and a tender, juicy, and delicious turkey. Perfect for your thanksgiving and feasts.
Are you a beginner, and this is the first time to make your turkey?
Then I assure you that when you’re finished and taste your delicious roast turkey, you’ll be proud of yourself.
If you dislike any of the ingredients mentioned, simply leave them off your list; for example, some people despise garlic and refuse to eat anything with it, so I made it optional. You can also replace the garlic with garlic powder, which adds a tasty flavor to the turkey.
To make the best no-fail roasted Thanksgiving turkey, follow these steps:
- Wash and clean the cavity of the turkey with lemon and water; drain and dry excess water with kitchen paper towels.
- Make sure the butter is at room temperature.
- Rub the butter mixture under the skin of the breast and thighs of the turkey and on the outside.
- Inside the cavity of the turkey, place slices of onion, lemon, fresh parsley, rosemary, and sage leaves.
- Roast at 180 °C For each kilogram of turkey, roast it for 40 minutes.
- After one hour, remove it from the oven, baste it well, cover with aluminum foil, and cook for another hour, making sure to baste it every 30 minutes.
- Before removing the turkey from the oven, remove the aluminum foil and roast for 10 to 15 minutes under the grill for a golden brown color.
- Cover again with aluminum foil and set aside for 30 minutes at room temperature before serving to allow the meat to become tender and juicy.
You may also like
Tabouli Salad – Lebanese Tabouli salad
Stuffed Vine Leaves – Greek Rice with lamb Dolmades
No-fail easy Roast Turkey
The best and easy way to make no fail roast turkey for beginners for your holidays so delicious, juciy and tender
Ingredients
- 3 Kg (6.6 lb) Turkey
- 170 grams of Unsalted Butter (room temperature)
- 3 Tbsp Parsley finely chopped
- 2 Cloves of Garlic, Grated (optional)
- 1 Tsp lemon zest
- 1 Tsp chicken spices
- 1 Tsp of Paprika
- Salt and Pepper, to taste
- Veggies for stuffing the turkey and for the pan such as Carrots, Celery, Onion and brussel sprouts.
- Fresh rosemary, sage and parsley
- 1 and 1/2 cup of water
Instructions
- Wash and clean the cavity of turkey with lemon and water, drain and dry with a kitchen paper towels from extra water.
- Roughly chopped onion, carrots and place brussel sprouts, parsley, sage and rosemary in the bottom of the roasting tray.
- In a small ball combine together butter, fresh chopped parsley, lemon zest, chicken spices, paprika, salt and black pepper. Mix until all well combined.
- Rub the butter mixture under the skin of the breast and thighs turkey and the outside.
- Inside the cavity of the turkey, place slices of onion, lemon, fresh parsley, rosemary and sage leaves. Tie the cross legs of the turkey.
- Place the turkey in the middle of roasting pan on a wire rack. Pour a cup and half of hot water around the edges.
- Roast in preheated oven 180°C/365F for tow hours, after passing one hour remove from the oven then baste it well, cover with aluminum foil and cook for another one hour, making sure to baste it every 30 minutes.
- Befor removing turkey from oven remove the alminum foil and roast for 10 to 15 minutes under the grill for a golden brown colour.When it's done,
- cover again with the aluminum foil and rest for 30 minutes at room temperature, before serving so the meat will turn tender and juicy.
- Enjoy!
3 Overnight Oats
