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Best Turkey Recipe

Best Turkey Recipe

Make this delicious turkey dinner for Thanksgiving and wow your friends and family with any of your favorite side dishes and sauces.
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Prep Time 1 day 4 hours
Cook Time 2 hours
Resting time 20 minutes
Total Time 1 day 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 serves
Calories 1493 kcal

Equipment

Ingredients
  

For the Turkey

  • 1 thawed turkey bird (15 lbs)
  • 2 yellow onion cut into chucks
  • 180 g celery cut into chucks
  • 180 g carrot cut into chucks
  • 2 oranges cut into chunks
  • 1 apple cut into chunks
  • 3 sprigs fresh thyme
  • 2 tbsp kosher salt
  • 2 tbsp crushed black pepper

For the herb butter

  • 227 g unsalted butter at room temperature
  • 3 tbsp fresh thyme chopped
  • 2 orange zest
  • 2 tbsp kosher salt
  • 1 tbsp crushed black pepper
  • 5 garlic clove minced

Instructions
 

  • Thaw the turkey in the refrigerator ahead. It usually takes 24 hours per 4-5 lbs, until no part of the bird is colder than 30°F (-1°C). Remove turkey from packaging and pat dry with kitchen paper. Place the turkey on a baking sheet and refrigerate to dry overnight (at least 4 hours for crispy skin).
  • Preheat the Oven. Preheat the oven to 355℉/180℃.
  • Go to preparing butter. Prepare a bowl, add butter, orange or lemon zest, thyme, minced garlic, salt and pepper and stir well. Set aside.
  • Preparing turkey. Use a knife to remove excess fat and skin, sprinkle salt and pepper into the turkey belly, and stuff the turkey belly with sliced oranges, apples, onions, and thyme.
  • Tie the turkey. Fold the turkey wing tips to the back and tie the turkey legs with string.
  • Season the turkey. Use a piping bag to evenly spread spiced butter under the skin of the breast and legs—this helps achieve a crispier skin. Then, coat the entire turkey with any remaining butter.
  • Preparation before Roasting. Place the extra onions, celery, and carrots in a baking dish and place the turkey on top of the vegetables (use a turkey rack if you have one, if not you can make a simple rack out of tinfoil).
  • Place the meat thermometer in the turkey. We need to monitor the temp of the turkey breast and the leg, so using the Typhur Sync Gold dual probe wireless meat thermometer is perfect for this. Simply insert one thermometer probe into the thickest part of the turkey breast, and the other into the leg, making sure the safety line is fully covered.
    In the Typhur App, set the alarm by selecting:
    1. Poultry → Turkey → Breast, with a target temp of 156°F (69°C).
    2. Poultry → Turkey → Leg, with a target temp of 175°F (79°C).
    To begin the process, press the start button on your phone.
    Or you can set it up directly via the device base.
  • Roast the turkey. Place the baking sheet with the turkey in the oven. You will be notified when the turkey is ready to pull out. (Use the target temperature of the turkey breast as your reference temperature.)
  • Remove the turkey from the oven. Using a pair of oven gloves, carefully remove the tray with the turkey and transfer it to a heat-resistant surface. Let the turkey rest for at least 20 minutes. (The internal temperature will continue to rise.)
  • Carefully remove the probes. Serve this juicy turkey with any of your favorite side dishes.

Nutrition

Calories: 1493kcalCarbohydrates: 21gProtein: 177gFat: 77gSaturated Fat: 31gPolyunsaturated Fat: 13gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 661mgSodium: 5605mgPotassium: 2235mgFiber: 6gSugar: 11gVitamin A: 6882IUVitamin C: 43mgCalcium: 191mgIron: 8mg
Keyword Thanksgiving
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