How to cook a Thanksgiving Turkey: The simplest way

There is so much stress around cooking the Thanksgiving Turkey but we are not sure why. Yes, you’re hosting your family and you want everything to be perfect including the centrepiece of your whole meal, which is the turkey. But stressing has never helped anybody. A detailed and simple guide is all you need and we are here to give it to you. 

 

 

This method is the easiest we could suggest and will result in a beautiful turkey that will be your pride and joy of the Thanksgiving day. 

The biggest tip that we can give you to plan the cooking process ahead and get the timing right because we don’t want to end up with an overcooked dry turkey, we want the perfect juicy Thanksgiving turkey. 

 


 

Let’s start our guide with the basics:

    • Buy about 1.5 pounds of turkey per person. (So if you’re feeding 6 people, buy at least a 10 lb. turkey). And leftovers are guaranteed. 
    • Make sure and allow plenty of time for your turkey to thaw.
    • Never wash Turkey. 
    • Don’t brine the turkey if you bought it from a store and brine it in case if it is wild.
    • Don’t cook the stuffing inside the turkey because the turkey will be overcooked by the time the stuffing reaches a temperature that’s safe to eat. Therefore, cook the stuffing separately. Don’t worry about the flavour, you can fill the cavity with salt and pepper, any mixture of onion, apple, carrots, celery, or citrus.
    • Test the Turkey with a thermometer. It’s the best way to tell if the turkey is done. 

 

Now that you have some good tips to use, we can start preparing our simple roasted Thanksgiving Turkey. 


First things first, remove the neck which is usually found in the large cavity of the bird. Then remove the bag of giblets which is sometimes found in the smaller neck cavity of the bird. You can save them for gravy. After removing those, pat the turkey dry with paper towels.


Next up, season the cavity of the turkey with salt and pepper. Then stuff it with the quartered lemon, onion, apple and herbs.


Tuck the wings underneath the turkey to prevent them from burning and set it on a roasting rack inside your roasting pan or on top of a bed of chopped veggies —carrots, onion and celery work well—in a disposable roasting pan. 

 

 

Loosen and lift the skin above the breasts and smooth a few tablespoons of the herb butter underneath. Use some twine to tie the legs together. Then slather the outside turkey in the rest of the herb butter. 


The general rule for cooking a turkey is 20 minutes per pound, But you have to make sure to check the turkey about halfway through cooking. Use your oven light to see if the skin is golden, and then place a large piece of tinfoil over the breast meat of the turkey to help keep it from overcooking. 


And voila; no fuss, no stress, no worries, your prefect Thanksgiving Turkey is ready.



In conclusion: Follow this simple guide and you will have a Thanksgiving Turkey that packs all of the flavour and juiciness that we all love to enjoy on that special day.  

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