Best Thanksgiving Juicy Golden Turkey (Printer-Friendly)
Achieve juicy turkey with crisp skin and tender meat, perfect for the holiday table with simple tips.
# What You’ll Need to Cook:
→ Turkey
01 -
1 whole turkey (7–11 kg), fresh or fully thawed
→ Aromatics
02 -
1 apple, cored and sliced
03 -
1 orange, sliced
04 -
1 lemon, sliced
05 -
1 yellow onion, quartered
→ Herbs
06 -
4 sprigs fresh rosemary
07 -
6 sprigs fresh thyme
08 -
4 sprigs fresh sage
→ Fat and Seasoning
09 -
60 ml canola or avocado oil
10 -
100 g unsalted butter, cut into small squares
11 -
2 tbsp coarse black pepper
12 -
2 tbsp coarse salt
13 -
1 tbsp garlic salt
# Steps to Prepare:
01 -
Refrigerate turkey at 4°C, allowing 24 hours per 2.25 kg for complete thawing. For example, an 8 kg turkey will need approximately 4 full days.
02 -
Remove innards from the cavity and set aside or discard. Rinse turkey inside and out under cold running water and pat completely dry with paper towels.
03 -
Tuck wings beneath the body; position turkey on roasting rack in a large pan. Fill cavity with apple, orange, lemon, onion, and herb sprigs. Cross legs and secure with cooking twine.
04 -
Carefully separate skin from breast and legs using fingertips. Rub half of oil and seasoning mixture beneath the skin; coat remaining oil and seasonings over the exterior. Insert butter squares under loosened skin evenly.
05 -
Preheat oven to 260°C. Place turkey uncovered on the lowest oven rack and roast for 30 minutes to promote crisp skin.
06 -
Remove turkey from oven and reduce temperature to 175°C. Fashion an aluminium foil shield and cover only the breast area. Insert probe thermometer into the thickest breast part, avoiding bone.
07 -
Return turkey to oven. Roast until thermometer reads 72°C, allowing 13–15 minutes per 500 g. Tent with foil as needed if excessive browning occurs.
08 -
Remove turkey from oven when probe thermometer signals 72°C. Loosely cover with foil and rest for 30 minutes. Transfer to a carving board, slice and serve.
# Extra Cooking Tips:
01 -
For juiciest results, always allow turkey to rest before carving so juices redistribute throughout the meat.
02 -
A reliable probe thermometer is essential for food safety and optimal doneness.
03 -
If time is short, substitute mayonnaise for oil and butter on the skin for enhanced crispness.
04 -
Avoid stuffing the cavity with bread-based dressing, as this requires overcooking the turkey to ensure safe core temperature.
05 -
Plan on 450–500 g raw turkey per guest to provide ample servings and leftovers.