Description
Looking for a no-fuss centerpiece for your Thanksgiving or holiday feast? World’s Simplest Thanksgiving Turkey delivers a juicy, flavorful bird with crispy skin using minimal ingredients and steps. Rated 4.5 out of 5 stars from 254 reviews, this easy recipe is perfect for beginners or anyone seeking a stress-free holiday main
Ingredients
World’s Simplest Thanksgiving Turkey uses minimal ingredients for maximum flavor. Here’s what you’ll need for 1 turkey (10-12 pounds, serves 8-12):
- 1 (10- to 12-pound) fresh or thawed frozen turkey: The star of the dish.
- Kosher salt: For seasoning inside and out (about 2-3 tablespoons).
- Freshly ground black pepper: Adds flavor (about 1-2 teaspoons).
- Aromatics (e.g., 1 chopped onion, 2 chopped carrots, 1 chopped apple, fresh herbs like thyme or rosemary): Infuse flavor and moisture (quantities flexible, about 1-2 cups total).
- Melted unsalted butter: For brushing, promotes crispy skin (about 4-6 tablespoons).
Why These Ingredients Matter
- Turkey: A 10-12-pound bird cooks evenly and serves a crowd.
- Salt and Pepper: Enhance natural flavors and crisp the skin.
- Aromatics: Add depth and keep the turkey moist.
- Butter: Ensures a golden, crispy exterior.
Substitutions and Variations
- Turkey: Use a larger turkey (up to 15 pounds); add 15 minutes per pound to cooking time. Frozen works if fully thawed.
- Butter: Swap with olive oil or plant-based butter for dairy-free.
- Aromatics: Use celery, garlic, lemon, or sage; mix and match based on preference.
- Vegan Option: Not applicable, but aromatics can flavor vegetarian roasts.
- Gluten-Free: Naturally gluten-free; ensure butter is gluten-free.
- Flavor Variations:
- Herb-Butter Turkey: Mix 1 tablespoon chopped rosemary or thyme into the butter.
- Citrus Turkey: Add halved orange or lemon to aromatics.
- Spicy Turkey: Rub with 1 teaspoon smoked paprika or cayenne.
- Garlic Turkey: Add 1 head garlic, halved, to aromatics.
- Maple-Glazed Turkey: Brush with 2 tablespoons maple syrup mixed with butter in the final hour.
Instructions
Step 1: Gather and Prep
- Gather ingredients: 1 (10-12-pound) turkey, kosher salt, black pepper, aromatics (e.g., 1 onion, 2 carrots, 1 apple, thyme or rosemary), and 4-6 tablespoons melted butter.
- Preheat the oven to 325°F (163°C).
- Prepare a roasting pan with a rack (optional, to elevate the turkey).
Tip: Ensure turkey is fully thawed if frozen (24 hours per 4-5 pounds in the fridge); pat dry for crispy skin.
Step 2: Prepare the Turkey
- Remove the neck and giblets from the turkey cavity (discard liver; save giblets for gravy if desired).
- Rinse the turkey inside and out under cold water; pat dry thoroughly with paper towels.
- Season the cavity generously with kosher salt (1-2 tablespoons) and black pepper (1 teaspoon).
- Stuff the cavity with aromatics (e.g., 1 chopped onion, 2 chopped carrots, 1 chopped apple, a handful of thyme or rosemary).
Tip: Don’t overstuff the cavity to ensure even cooking; chop aromatics into large pieces for easy removal.
Step 3: Season and Butter
- Place the turkey breast-side up in the roasting pan.
- Brush the outside with 2-3 tablespoons melted butter, covering all areas.
- Sprinkle generously with kosher salt (1-2 tablespoons) and black pepper (1 teaspoon).
Tip: Use a pastry brush for even butter application; season well for flavorful skin.
Step 4: Roast
- Tent the turkey loosely with foil to prevent over-browning.
- Roast at 325°F for 2 hours (for a 10-12-pound turkey; add 15 minutes per pound for larger birds).
- Remove the foil, baste with 2-3 tablespoons additional melted butter, and increase oven temperature to 425°F (218°C).
- Roast for another 1 hour, or until the thigh meat registers 165°F (check with a meat thermometer, avoiding bone) and juices run clear when cut between the leg and thigh.
Tip: Baste every 30-45 minutes with pan juices or extra butter; tent again if skin browns too quickly.
Step 5: Rest and Serve
- Remove the turkey from the oven and transfer to a cutting board.
- Cover loosely with foil and let rest for 20-30 minutes to redistribute juices.
- Carve the turkey: Remove legs, thighs, and wings, then slice breast meat.
- Serve hot, with pan juices or gravy (use giblets for gravy if desired).
Tip: Resting ensures juicy meat; save drippings for gravy (see Classic Turkey Gravy recipe for guidance).