Turkey
Servings: 4-6 | Time: 2 hours 25 minutes
If you’re new to cooking turkey, don’t worry—this recipe is exactly where to start. I actually earned the nickname “The Turkey Lady” at Traditional Home Magazine because I made what became known as THE BEST turkey, and I created one of their most-loved Thanksgiving spreads of all time.
The recipe was delicious, simple, and totally approachable—which is exactly why it stuck. And that’s what I’m sharing here: a turkey that looks impressive, tastes incredible, and is truly easy for beginners.
If you can season, baste, and trust the process, you can make a turkey you’ll be proud of. 🦃✨
Directions
Remove the neck and any gizzards
Pat dry the turkey.
Mix salt, sugar and thyme in a bowl.
Cover the turkey with the dry brine mixture.
Let sit refrigerated uncovered for 6-12 hours.
Rinse the turkey in cold water and pat dry.
Stuff your turkey with the carrots, onion, celery and thyme
Softened your butter and rub it all over the interior and exterior of the turkey.
Season your turkey with salt and pepper
Place the turkey in a baking dish, roasting rack optional and put the chicken stock in the base (optional).
Roast the turkey in a 350 degree oven for 2 hours and 25 minutes. Baste every half hour.
At the 2 hours pour the white wine over the turkey and then place it back in the oven for 10 more minutes.
Then remove the turkey and let it rest.
* Cooking note- test the temperature of the bird at three hours if it is reaching the ideal temperature of 165 then lessen the time
Ingredients
10 pound turkey
2 large carrots, cut in 3rds
1 stock of celery, cut into 3rds
1 yellow onion, quartered
4 cups of chicken stock (optional)
½ cup of wine (optional)
1 small bunch of thyme
2 tablespoons olive oil
6 tablespoons of butter
Dry Brine
½ cup salt
½ cup sugar
1 small bunch of thyme
