This is my go-to recipe for my Thanksgiving turkey. Fool proof and comes out so good every single time
Let's get started.
Turkey
18 lb. Turkey
2 Tbsp. Kosher Salt
2 Tbsp. Freshly Ground Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Paprika
1 Tbsp. Turmeric
2 Tbsp. Chicken Bouillon Powder
2 Tbsp. Italian Seasoning
3 Lemons, quartered
2 Onions, quartered
1 Head of Garlic, cut in half
1 Bunch of Thyme Sprigs
1 Bunch of Rosemary Sprigs
1 Bunch of Sage Sprigs
1 Tbsp. Olive Oil
Garlic Butter
1 1/2 Sticks of Butter, softened
8-10 Cloves of Garlic, minced
1 Tbsp. Turkey seasoning from above
Remove the turkey from the refrigerator one hour prior to baking. Remove innards and neck bone from the turkey and discard.
In a bowl combine all of the seasoning for the turkey. In a separate bowl stir together the softened butter, minced garlic and 2 tbsp. of the turkey seasoning, mix until well combined.
In a roasting dish lay your turkey on top and gently separate the skin from the turkey meat. Add in all of the butter in between the turkey skin and meat. Massage until it is evenly distributed.
Squeeze half of the lemons all over the bottom part of the turkey and season with turkey seasoning. Turn over making sure the breast side of the turkey is up.
Squeeze the remaining lemons over the top of the turkey and season the inside of the turkey with the premade seasoning.
Toss in the all lemon pieces in the turkey cavity. Also add the one onion, garlic halves, thyme, rosemary, and sage sprigs.
Rub olive oil onto the top side of the turkey and use the remaining seasoning. Making sure to rub until it is evenly coated.
Toss in the remaining onion quarters on the side of the turkey, along with additional sprigs of thyme, rosemary, sage, and 1 cup of water.
Cover with aluminum foil. Bake at 425 degrees Fahrenheit for 1 and a half hours. Remove the foil and bake for an additional 45 minutes or until the internal temperature of the thickest part of the turkey reads 165 degrees F.
Remove from the oven and let rest for 10-15 minutes. Reserve any juices the turkey has let out as you will be using these in your gravy.
Cut up your turkey into pieces. Discard the onion, and lemon pieces. Reserve the garlic cloves (my family loves these) if you're not a big fan you can also discard them.
Serve and enjoy.
Remove from the oven and let rest for 10-15 minutes. Reserve any juices the turkey has let out as you will be using these in your gravy.
Cut up your turkey into pieces. Discard the onion, and lemon pieces. Reserve the garlic cloves (my family loves these) if you're not a big fan you can also discard them.
Serve and enjoy.
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