Our Chefs Advice for Roasting and Carving the Perfect Turkey!
Make this thanksgiving bird your best ever with our favorite recipe!
Easy Holiday Turkey
- 1 (12 pound) fresh turkey
- Plenty of Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 Spanish onion, quartered
- 2 heads garlic, halved crosswise
- 6 tablespoons unsalted (3/4 stick) melted butter
Preheat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey liberally with the butter and sprinkle with salt and pepper. For best results, place some of the salt, pepper, and thyme between the turkey’s skin and meat. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot!
Chefs Advice: How to Carve your Turkey
Remember to let your Turkey sit for at least eight minutes before carving!
Place the bird breast-side up. Slice the skin between the legs and body; using a fork, pull the legs away from the body until the joints pop. Cut the joints to remove each leg.
Separate the drumsticks from the thighs: Locate the joint in the middle of each leg and cut through it.
Pull the wings away from the body and cut through the joint to remove the wings.
Remove each side of breast meat by slicing downward along the top breastbone, following the curve of the body. Place each breast on a cutting board and slice against the grain.