Are you looking for a delicious and easy Thanksgiving turkey recipe that is both easy to make and sure to please the whole family? Look no further! Grandma’s tried-and-true easy Thanksgiving turkey recipe will be sure to delight even the pickiest of eaters.
Not only is it full of flavor, but it also doesn’t require any fancy ingredients or techniques. So, if you’re looking for an effortless way to impress your guests this Thanksgiving, give Grandma’s Easy Thanksgiving Turkey Recipe a try!
This was the first and easiest Thanksgiving Turkey recipe, I made for our friends and family, and it’s still and will definitely be one of my all-time favorite recipes.
What are some of the ways a turkey can be prepared?
Other than just the usual way, you can also prepare the turkey by grilling it, deep frying it, you can wrap the turkey in aluminum foil, or placing it in a large oven page. It is really important just to keep the turkey moist during the cooking process and until it is finally done.
How do you add a lot of flavor easily to the Thanksgiving Turkey?
One simple, easy way to add flavor to a bird is by stuffing the cavity or roasting pan full of aromatics. Think fresh herbs (rosemary, thyme, sage, or oregano), onion, shallots, garlic, and citrus halves. They’ll gently perfume the meat and pan drippings with flavor.
5 Ways of Keeping from Drying out Grandma’s Easy Thanksgiving Turkey
- Cook Pieces Instead of a Whole Turkey. …
- If Cooking a Whole Turkey, Buy Frozen. …
- Ditch the Plastic Pop-Up Timer; Use an Instant-Read Thermometer Instead. …
- Elevate the Legs. …
- Let the Turkey Rest.
Grandma’s Easy Thanksgiving Turkey
- 1 large roasting pan
- 1 large carving knife
- kitchen twine
- aluminum foil
- paper towel
- 1 16 pound turkey
- 1 tsp salt
- 1 tsp black pepper
- 1 cup softened butter or margarine
- 3 rosemary sprigs
- ¼ cup thyme
- ¼ cup sage
- First make sure to preheat the oven to about 325 degrees
- Remove the giblets and neck
- Now you want to wash the turkey inside and outside, and pat the outside of the turkey dry with some paper towel.
- Season the cavity or inside with salt and pepper.
- Fill the cavity of the turkey with half of the herbs
- Rub the butter all over the turkey, including under the skin of the turkey. Then season with some salt and pepper.
- Now, place the turkey breast side up in the roasting pan. Also tuck the wings underneath the turkey, and tie the end of the legs together with the ktchen twine.
- This is when you can place the turkey into the oven, and let it roast for about 15 minutes per pound. (So a larger turkey will require additional cooking time).
- Don't forget to check the turkey several times during cooking, to be sure the skin is not getting to brown. If it is then you can loosely cover the turkey with the aluminum foil.
- Check the turkey for doneness, by inserting the thermomenter into the thickest part of the turkey breast and thigh. The turkey should register about 165 degrees farenheit.
- Then cover the turkey with aluminum foil and let it stand for about 15 minutes before carving it. This allows the juices to redistribute and not escape when it is carved.