Directions: |
Directions:Remove the giblet bag from the turkey (check both ends to ensure everything is removed).
Remove and put aside to make stock later. Rinse turkey and pat dry completely. Do this the day ahead so you can dry the turkey in the fridge over night. Pull the turkey out of the fridge 1 hour before you put it in the oven. Truss the bird by pulling the legs together at the bottom of the breast. Use white thread if you don’t have kitchen twine and tuck the wings under the turkey. This will keep it together and help keep it moist.
Position your rack to the lower third of the oven and preheat to 425 degrees F.
Melt the butter and add garlic, rosemary, thyme and paprika. Remove from stove and pour into a small bowl to cool down (about 20 minutes). Brush all over turkey. Sprinkle entire turkey with kosher salt and pepper.
Put turkey in the oven and cook for 30 minutes, then turn the oven down to 325 and continue to roast. Try not to open the oven too often. Baste every hour. Turkey should take 3 ½ to 4 hours. Pull the turkey out when the breast meat registers 165-170 degrees, then remove from oven and let sit for 20 minutes before you start to carve-cover it with foil while it rests. You might need to tent the turkey with foil half way through if it looks really brown. The Paprika helps develop a really nice color.
This is the recipe I have used for years and it is consistently good and easy. If you want to brine, pull up the food network and check out Alton Brown’s brined turkey. It is the number one requested turkey recipe 6 years in a row, but it takes a bit of time and it will take up a lot of space in your fridge. If you are using a frozen turkey (which is what I suggest), start thawing it in the fridge immediately. |
This recipe for Thanksgiving Turkey is from