Thanksgiving can feel like a marathon, and sometimes you just want to sprint—straight to the table, skipping the stress. Remember last year when the turkey was a tad overcooked but the laughter made up for it? This year, let’s focus on easy turkey dinner ideas that promise all the deliciousness without the fuss. Perfect for when you want to savor the day, not slave away.
Steps
- Allow sufficient time to thaw your turkey in the fridge, allocating 24 hours per 5 pounds, with an extra day for safety. Remove the thawed turkey from the fridge one hour before roasting to reach room temperature.
- Preheat your oven to 325 degrees F and position the oven rack so the turkey sits in the center. Prepare an herb butter by mixing softened butter with minced garlic, salt, pepper, and chopped rosemary, thyme, and sage.
- Take the turkey out of its packaging and remove the neck and giblets from its cavities; save them for gravy if desired. Pat the turkey dry with paper towels, then season the cavity with salt, pepper, and stuff it with quartered lemon, onion, apple, and herbs.
- Gently lift the skin above the breasts and spread a few tablespoons of herb butter underneath. Tuck the turkey wings under its body and place the turkey on a roasting rack or on chopped vegetables in a roasting pan.
- Microwave the remaining herb butter for 30 seconds to soften, then brush it over the turkey’s exterior. Roast the turkey at 325 degrees F, allowing 13-15 minutes per pound, until the internal temperature reaches 165 degrees F.
- Check the turkey halfway through cooking, and when the skin turns golden, cover the breast area with foil to prevent overcooking. After roasting, tent the turkey with foil and let it rest before carving, saving the drippings for gravy.
Ingredients
- 1 turkey (12-20 pounds)
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- 0.75 ounce fresh rosemary
- 0.75 ounce fresh thyme
- 0.75 ounce fresh sage
- Butter (for herb butter)
- Minced garlic (for herb butter)
- Salt (for seasoning and herb butter)
- Pepper (for seasoning and herb butter)
- Celery ribs (4-5, roughly chopped, for roasting pan)
- Large carrots (4, roughly chopped, for roasting pan)
Nutritional Values
Calories: 576kcal | Carbohydrates: 3g | Protein: 70g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 264mg | Sodium: 518mg | Potassium: 765mg | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 5.4mg | Calcium: 46mg | Iron: 2.9mg
FAQ
- How much turkey should I purchase per person for Thanksgiving?
- To ensure there’s enough turkey for everyone and some leftovers, plan to buy approximately 1.5 pounds of turkey per guest. For instance, a gathering of six people would require at least a 10-pound turkey.
- What is the best way to thaw a frozen turkey?
- Allow your turkey to defrost in the refrigerator, allocating one day of thawing time for every five pounds of turkey. It’s advisable to give yourself an extra day just in case. Place the turkey on a tray or pan to catch any drippings as it defrosts.
- Is it necessary to wash the turkey before cooking?
- Washing the turkey is unnecessary and can lead to contamination of your kitchen sink. Instead, simply remove the packaging and pat the turkey dry with paper towels. Any bacteria present will be eliminated during the roasting process.
- Should I baste the turkey while it cooks?
- Basting is not required to achieve a beautifully browned turkey and can actually extend cooking time by letting heat escape each time the oven door is opened. Coating the turkey with a mixture of herb butter will help ensure a golden, flavorful skin.
- How can I tell when the turkey is fully cooked?
- Use a meat thermometer to ensure your turkey has reached a safe internal temperature of 165 degrees Fahrenheit. If the turkey reaches 160 degrees, you can take it out of the oven and tent it with foil, allowing it to continue cooking to the desired temperature.
Tips
- Plan Extra Thawing Time: Allow one day in the fridge for every 5 pounds of turkey to thaw, plus an additional day to be safe. Use a pan to catch any drippings during defrosting.
- Skip Brining and Basting: If your turkey is store-bought and high-quality, you can skip brining. Instead, use an herb butter mixture for moist, flavorful results without needing to baste.
- Use a Thermometer: Ensure your turkey reaches an internal temperature of 165°F by using a reliable meat thermometer. Remove the turkey at 160°F and tent with foil; it will continue cooking to the desired temperature.
- Let the Turkey Rest: After cooking, allow the turkey to rest for at least 15 minutes. This helps retain juices and makes carving easier. Tent the turkey with foil while resting to keep it warm.
Equipment
- Meat Thermometer: Essential for checking the internal temperature of the turkey to ensure it’s cooked properly.
- Roasting Rack: Useful for elevating the turkey in the roasting pan, though you can substitute with vegetables if not available.
- Basting Brush: Needed for applying the herb butter mixture to the turkey.
- Twine: Used for tying the turkey legs together.
