Description
This Best Thanksgiving Turkey Recipe delivers a flavorful, juicy bird with a perfect blend of dry and wet rubs, aromatic stuffing, and a convenient oven bag cooking method. Ideal for your holiday feast, it combines traditional spices and fresh herbs to enhance the natural taste of the turkey.
Ingredients
Scale
Dry Rub
- 1 large yellow onion
- 2 teaspoons smoked paprika
- 4 cloves garlic
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon sea salt
- 1 1/2 teaspoons ground black pepper
- 3/4 teaspoon cardamom powder
- 3 bay leaves
- 10 pound turkey
Wet Rub
- 1/2 cup softened salted butter melted and slightly cooled
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/3 cup fresh parsley
- 3 Tablespoons fresh thyme
- 3 Tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 cloves grated garlic
To Stuff the Turkey
- Unsalted butter to taste
- Aromatics: quartered medium onion, thyme, rosemary, sage, celery stalk cut into thirds, large carrot cut into thirds
- 2 Tablespoons all-purpose flour
Instructions
- Prepare Dry Rub: In a food processor, combine the yellow onion, smoked paprika, garlic, garlic powder, onion powder, sea salt, black pepper, cardamom powder, and bay leaves. Blend until smooth to create the dry rub marinade.
- Prepare Turkey: Remove the neck and giblets from the turkey cavity and pat the turkey dry thoroughly with paper towels.
- Apply Dry Rub: Carefully lift the skin of the turkey’s breasts and legs, then rub some of the dry rub marinade underneath the skin and all over the exterior and inside the cavity, massaging it in evenly.
- Make Wet Rub: In a bowl, whisk together the melted salted butter, sea salt, black pepper, paprika, fresh parsley, thyme, lemon juice, lemon zest, and grated garlic until well combined.
- Apply Wet Rub: Brush the wet rub mixture all over the outside of the turkey.
- Insert Butter Pieces: Cut cold unsalted butter into 1 tablespoon slices and slide them evenly under the skin on the breasts and legs of the turkey.
- Stuff The Turkey: Fill the turkey cavity with aromatics including quartered onion, thyme, rosemary, sage, celery stalk pieces, and carrot pieces.
- Prepare Oven Bag: Sprinkle 2 tablespoons of all-purpose flour inside an oven bag and place the seasoned turkey inside. Seal the bag tightly with no air trapped and cut six slits on top to vent.
- Marinate: Refrigerate the turkey overnight for approximately 12 hours to marinate and allow the flavors to penetrate.
- Preheat Oven and Bake: Preheat your oven to 350 degrees Fahrenheit. Place the turkey in the oven and bake for roughly 2 hours and 30 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- Rest and Serve: Once cooked, let the turkey rest before carving to allow juices to redistribute for a moist finish.
Notes
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 160°F.
- Cooking times vary by turkey size; larger birds require longer baking times as outlined in the recipe.
- If you don’t have an oven bag, roast the turkey in a covered roasting pan to retain moisture.
- Butter under the skin helps keep the meat juicy and adds flavor; do not skip this step.
- Prep the turkey at least 12 hours in advance for best flavor absorption and tender meat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
