It’s Turkey time Ya’ll! If you’ve ever found making a turkey from start to finish an overwhelming task, worry no more! My complete turkey guide has all of my favorite tips and tricks to help you make the juiciest, moist, most flavorful turkey every time, and it’s easier than ever.
Turkey is the star and arguably the most important dish for holiday gatherings. While cooking a turkey may seem daunting, there is no need to worry. Even if this is your very first time attempting to cook a turkey, you can’t go wrong with my fool-proof recipe. It is flavorful, and the seasonings can be customized however you like. Need a full turkey recipe? I have listed my tried-and-true recipe for a moist, mouthwatering turkey, and I have included my cajun turkey video to help you with this as well. These recipes are sure to be a hit at your gathering. They are absolutely fantastic!
A beautiful golden turkey makes a fantastic centerpiece for any holiday table; nothing looks or tastes better! It’s also served perfectly alongside some of my favorite recipes, such as stuffing, dressing, cranberry sauce, green bean casserole, and mashed potatoes. To see what I typically serve alongside my turkey recipe check out my list below.
WHAT TO SERVE WITH TURKEY
If you are looking for a few sides to serve alongside turkey, try these:
- Twice-Baked Mashed Potatoes
- Green Bean Casserole
- Cranberry Sauce Recipe
- Turkey Gravy
- Sweet Potato Casserole
- Candied Yams
- Honey Butter Rolls
RELATED RECIPE VIDEO:
WHAT SIZE TURKEY SHOULD I BUY?
The size of the turkey you will need to buy will all depend on the number of people you intend to serve. Here is a guide to help you decide what size turkey you should buy.
- 8-10 pound turkey: 6 to 10 people
- 12-16 pound turkey: 9 to 14 people
- 16-18 pound turkey: 14 to 16 people
- 18-20 pound turkey: 16 to 20 people
HOW SHOULD I THAW TURKEY?
To thaw your turkey, take it out of the freezer and place it on a large sheet pan to prevent any raw turkey drippings. Next, place it in the refrigerator. Allow the turkey to thaw for 24 hours for every 5 pounds of turkey. This is going to be the safest way to thaw the turkey.
WHAT INGREDIENTS DO I NEED TO ROAST A TURKEY?
To roast a turkey, you don’t need a ton of fancy ingredients. I always say, use what you already have at home! But, if you would like a list to get you started, some of the key ingredients you will need to roast a turkey should include fresh herbs, salt, pepper, chicken stock, butter, aromatics (carrots, celery, onion), citrus fruit (lemons, oranges) garlic, and spices.
WHAT SEASONING SHOULD I USE FOR TURKEY?
What I like most about turkey is that you can season it simply or get as creative as you like! Some of my favorite seasoning blends to use for turkey include:
- Moroccan (Recipe below)
- Cajun (family favorite)
- Lemon Pepper
- Brined
WHAT METHODS WORK BEST FOR COOKING TURKEY?
There are many different cooking methods that will render a juicy turkey. If you ask me, there is no wrong way to go here. Some of my ways to cook turkey include:
- Frying (My guilty indulgence)
- Smoking (My dad’s favorite)
- Oven Roasting (Classic Favorite)
- Grilling
HOW LONG SHOULD I COOK TURKEY?
The key to roasting your turkey just right is to know the size. The bigger the turkey, the longer it will need to roast. I like to start my turkey in a preheated oven at 450 °F for 15 minutes, then reduce the temperature to 325 °F and continue to roast until the turkey is perfectly cooked and juicy.
HOW TO CHECK THE INTERNAL TEMPERATURE
It is very important to use an instant-read thermometer to check the temperature of your turkey. Turkey, like any other poultry, must be cooked to an internal temperature of 165°F before it is safe to consume. Many turkeys come with a pop-up thermometer, which is helpful but can be inaccurate. Additionally, you can use an oven-safe thermometer to keep a better eye on your turkey. You do not want to risk undercooking or overcooking your turkey; your best bet is to use an instant-read thermometer.
To check the temperature, insert the thermometer into the thickest part of the thigh where it meets the breast. Once the temperature reaches 160°F, remove it from the oven. The temperature will continue to rise, and the turkey will continue to cook, reaching its final temperature of 165°F.
HOW TO MAKE OVEN-ROASTED TURKEY
Follow these steps to make Roasted Turkey:
Prep the turkey: Remove the turkey from the refrigerator, discard all packaging and the giblets, and then drain the turkey. Pat the turkey dry all over with paper towels. Place the turkey in a large roasting pan and allow the turkey to sit out at room temperature for 1 hour, allowing the turkey skin to dry out.
While the turkey is drying out, preheat the oven to 450 °F to ensure it is hot and ready for the turkey!
In a medium bowl, mix all of the seasonings together to make the Moroccan spice blend. Juice and zest one of the lemons, then add it to the bowl. Add the softened butter, salt, black pepper, garlic, and the leaves of 2 sprigs of rosemary and thyme. Mix well to combine. Season the inside of the cavity with salt and pepper, and drizzle the turkey cavity with olive oil.
Stuff the cavity with the onion, the remaining lemon, carrot, garlic, rosemary, and thyme sprigs.
Rub the butter mixture all over the turkey and stuff the butter inside of the skin on the breast and legs. Arrange any remaining herbs in the roasting pan around the turkey. Then, pour the stock into the roasting pan.
Place the turkey in the preheated oven at 450 °F and roast for 15 minutes. After 15 minutes, reduce the temperature to 325 °F and continue to roast, basting the turkey every 30 to 45 minutes with the turkey juices from the roasting pan.
TURKEY PRO TIPS
- Adjust the seasoning: Cooking a larger turkey? Scale up the butter by adding an additional stick (4 oz) and 1 to 2 Tbsps of the seasoning. You can also zest and juice two lemons if following the Morrocan recipe below. This will work on a 15 to 18-pound turkey. For an even larger turkey, double the recipe.
- Resting time. Resting time is going to be key for the juiciest, easiest-to-carve turkey. I recommend allowing your turkey to rest anywhere from about 15 minutes to 1 hour before enjoying it.
- Use the turkey drippings. If you want a flavorful gravy to serve alongside your turkey, keep those turkey drippings! Make the turkey gravy while the drippings are still warm for best results.
- Use room-temperature butter. I always take out my butter ahead of time or keep it in a butter dish to ensure it’s at the perfect temperature for spreading.
Moroccan Spiced Roasted Turkey
12
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hoursServe the juiciest, most flavorful golden turkey with this stress-free recipe and foolproof guide for a perfectly roasted holiday bird.
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Ingredients
1 10-12 lbs turkey, thawed and blotted dry
3 tbsp plus 1 tsp Moroccan spice blend **see recipe below
1 cup unsalted butter, room temperature
1 onion peeled, quartered
1 carrot halved
1 lemon, juiced and zested
1 lemon cut in half
1 half a head of garlic, peeled
10 sprigs fresh rosemary
10 sprigs fresh thyme
4 cups chicken broth
olive oil
- Moroccan Spice Blend
2 tsp cumin
1 tsp coriander
1 tsp cardamom
1 tsp cinnamon
1 tsp paprika
1/2 tsp cayenne
1/2 tsp allspice
1/2 tsp turmeric
1/2 tsp ground cloves
1/8 tsp ground nutmeg
Directions
- Remove the turkey from the refrigerator, discard all packaging and the giblets, then drain the turkey and pat dry. Place the turkey in a large roasting pan and allow the turkey to sit out at room temperature for 1 hour, allowing the turkey skin to dry out. (This will also help the turkey to cook evenly.)
- Once the turkey has been out for an hour, Preheat the oven to 450 °F.
- In a medium bowl, mix all of the seasonings together to make the Moroccan spice blend. Juice and zest one of the lemons, then add it to the bowl. Add the softened butter, salt, black pepper, garlic, the leaves of 2 rosemary sprigs and thyme. Mix well to combine. Season the inside of the cavity with salt and pepper, and drizzle the turkey cavity with olive oil. Stuff the cavity with the onion, the remaining lemon, carrot, garlic, rosemary, and thyme sprigs.
- Rub the butter mixture all over the turkey and stuff the butter inside of the skin on the breast and legs. Arrange the remaining herbs in the roasting pan around the turkey. Then, pour the stock into the roasting pan.
- Place the turkey in the oven and roast for 15 minutes, then reduce the temperature to 325 °F and continue to roast, basting the turkey every 30 to 45 minutes with the turkey juices from the roasting pan. If the turkey begins to brown too quickly, cover it with aluminum foil. The turkey is ready when it reads 165°F when inserted into the thickest portion of the thigh.
- Remove the turkey from the oven when done and allow it to rest between 15 minutes to 1 hour before carving.
Equipment
- Heavy Roasting Pan
- Heavy Duty Foil
- Meat Thermometer
Recipe Video
Notes
- The turkey is done when it reads 165°F when inserted into the thickest portion of the thigh.
- If the turkey begins to brown too quickly, cover it with aluminum foil.
- For the juiciest turkey, allow it to rest anywhere from 15 minutes to 1 hour before enjoying it.
- The bigger the turkey, the longer it will need to roast. For turkey cooking estimates, refer to the “How long should I cook turkey?” section of this blog.
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While I have you here… may I suggest a few for you to try next:
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
