Let’s take a look at the best roasted turkey recipe that will help you make a delicious dish for Thanksgiving. It will be the most juicy, flavorful, and tasty turkey you have ever tried. You can be sure your guests will love this dish. Therefore, if you are looking for an easy roast turkey recipe, this is the perfect option for you. Moreover, step-by-step instructions will help you to prepare this dish without complications. Well, just find out what ingredients you’ll need and start making this delicious roast turkey!
This roast turkey recipe is the ultimate centerpiece for any Thanksgiving feast or special occasion. It promises a turkey that's not only incredibly juicy but also bursting with a symphony of flavors. The combination of aromatic herbs, warming spices, and a sweet, citrusy glaze takes this turkey to a whole new level of deliciousness. Plus, with step-by-step instructions, preparing this mouthwatering dish is easier than ever. Get ready to impress your guests with a roast turkey that's sure to be the star of your celebration!
Delicious Roast Turkey
A roast turkey is a popular dish in many cultures, especially in North America, and is typically prepared on festive occasions such as Thanksgiving or Christmas. The turkey is cooked in an oven, usually with herbs, spices, and sometimes a liquid such as butter. Depending on their size, you should cook the turkeys in an oven at a specific temperature and for a specific duration until their internal temperature reaches a safe level.
Roast Turkey Ingredients
- Turkey: It is the main ingredient and the star of the dish.
- Onion: Onion adds a sweet and savory flavor that enhances the depth of flavor of the turkey.
- Carrot: It adds subtle sweetness and earthiness while providing moisture to the roasting tray.
- Celery: Celery adds a spicy, herbal aroma and moisture to the roasting process.
- Cinnamon: Use cinnamon to add warmth and a hint of sweetness to the flavor profile of the turkey.
- Anise: It offers a licorice-like flavor that pairs well with poultry.
- Thyme: Thyme complements the turkey with an earthy, slightly floral flavor.
- Rosemary: Adds robust, pine-like flavor.
- Cloves: Cloves provide a warm, spicy flavor that complements other herbs
- Cardamom: Add cardamon to a complex, aromatic flavor with hints of citrus and herbs.
- Garlic: It enhances the savory flavor profile and aroma of the turkey.
- Wheat or whole grain bread: It is used in stuffings to provide texture, flavor absorption, and a savory base.
- Butter: Butter adds richness and helps to baste the turkey to keep it moist and flavorful.
- Smoked paprika: It Imparts a smoky flavor to the dish.
- Oregano: Oregano adds a slightly bitter, aromatic flavor.
- Orange: It adds brightness and a subtle citrusy flavor to the turkey that balances out the savory elements.
- Maple syrup: Add maple syrup to enhance the turkey flavor profile with sweetness and caramelized notes.
- Chicken broth: Chicken broth helps to keep the turkey juicy.
- Salt: Salt helps to tenderize the meat and enhances its taste.
- Pepper: It balances the flavors of the dish and adds a spicy kick.
- Sunflower oil: Sunflower promotes a crispy skin for turkey.
How to Make a Roast Turkey?
- First, remove the giblets and any excess fat (if necessary) from the turkey. Cut off the neck, if present.
- Pre-marinate the turkey for 6 hours with 0,05 ounces (1,5 g) of paprika, 0,05 ounces (1,5 g) of oregano, salt (for 35 ounces (1 kg) of turkey – 0,3 ounces (8 g) of salt), and pepper.
- Then, chop the vegetables. Dice onions and carrots, and slice celery and garlic.
- To prepare the glaze: zest the orange and squeeze the juice. Mix with maple syrup and 1,4 ounces (40 g) of butter. Then, salt and pepper.
- Place the glaze mixture on the stove and cook over low heat for 20 minutes or until the consistency of a thick sauce.
- Next, sauté onions in sunflower oil for 2 minutes, then add carrots and sauté for 2 minutes, then add celery and cook for another 2 minutes, and then add garlic and cook for 1 minute. Stir in the cinnamon, anise, cloves, cardamom, thyme, and rosemary. Then, salt and pepper. Set aside to cool.
- Then, cut the bread into small cubes, mix with the cooled vegetable mixture, and add 2,5 ounces (70 g) of butter.
- Sprinkle the turkey with the remaining paprika and oregano and a little bit of salt and pepper.
- Next, place the turkey on a foil-lined baking tray and stuff with the vegetable and bread mixture. Lift the skin on top of the turkey and put the remaining 2,5 ounces (70 g) of butter, previously diced, under it.
- After that, pour the broth over the bottom of the tray, cover completely with foil, and place in the oven at 284 F (140 C) degrees for 2 1/2 hours. The larger the turkey, the longer it will need to be in the oven.
- Then, remove the turkey from the tray, place it on a grill or baking rack, brush with the glaze, and roast in the oven at 356 F (180 C) degrees for 10 minutes.
- Next, remove from the oven, brush again with the glaze, and bake at 392 F (200 C) degrees for another 8-10 minutes.
- After cooking, let the turkey rest for 30-60 minutes.
Chef Recipe Tips:
- It is not advisable to eat the turkey immediately after removing it from the oven. If you let it rest for 30-60 minutes, all the juices will be evenly distributed by the fibers, and the meat will become succulent and rich.
How to store leftover roasted turkey?
Proper storage of roasted turkey leftovers is essential to maintaining their freshness and safety. Therefore, you must allow the turkey to cool. Then remove the meat from the bones. Thanks to this, it will make it easier to store and reheat later. Then you can put the leftover turkey in the Alright container and refrigerate for up to 3-4 days.
I can fully recommend this recipe from a healthy eating perspective. It contains all the necessary nutrients: high-quality protein from turkey, fats from butter, and even some complex carbohydrates and fiber. However, I would still recommend adding a small amount of vegetables when serving this turkey dish. Additionally, consider that this turkey is perfect for lunch but not for dinner or breakfast (especially if you are watching your figure or trying to lose weight). For breakfast and dinner, this is too heavy a dish that the body won't digest well and may cause discomfort. If you're on a weight gain program, then also choose this dish for lunch (preferably after a good intense strength training session) and you can complement it with a side of complex carbohydrates (any whole grain).
1. Remove the giblets and any excess fat (if necessary) from the turkey. Cut off the neck, if present.
2. Pre-marinate the turkey for 6 hours with 0,05 ounces (1,5 g) of paprika, 0,05 ounces (1,5 g) of oregano, salt (for 35 ounces (1 kg) of turkey – 0,3 ounces (8 g) of salt), and pepper.
3. Chop the vegetables. Dice onions and carrots, and slice celery and garlic.
4. Prepare the glaze: zest the orange and squeeze the juice. Mix with maple syrup and 1,4 ounces (40 g) of butter. Salt and pepper.
5. Place the glaze mixture on the stove and cook over low heat for 20 minutes or until the consistency of a thick sauce.
6. Sauté onions in sunflower oil for 2 minutes, then add carrots and sauté for 2 minutes, then add celery and cook for another 2 minutes, and then add garlic and cook for 1 minute. Stir in the cinnamon, anise, cloves, cardamom, thyme, rosemary, salt and pepper. Set aside to cool.
7. Cut the bread into small cubes, mix with the cooled vegetable mass, and add 2,5 ounces (70 g) of butter.
8. Sprinkle the turkey with the remaining paprika and oregano and a little bit of salt and pepper.
9. Place the turkey on a foil-lined baking tray and stuff with the vegetable and bread mixture. Lift the skin on top of the turkey and put the remaining 2,5 ounces (70 g) of butter, previously diced, under it.
10. Pour the broth over the bottom of the tray, cover completely with foil, and place in the oven at 284 F (140 C) degrees for 2 1/2 hours. The larger the turkey, the longer it will need to be in the oven.
11. Remove the turkey from the tray, place it on a grill or baking rack, brush with the glaze, and roast in the oven at 356 F (180 C) degrees for 10 minutes.
12. Remove from the oven, brush again with the glaze, and bake at 392 F (200 C) degrees for another 8-10 minutes.
13. After cooking, let the turkey rest for 30-60 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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After removing your beautifully roasted turkey from the oven, exercise a little patience and resist the urge to carve it immediately. Allowing the turkey to rest for a good 30-60 minutes is the secret to ensuring that every succulent bite is full of flavor. During this time, the juices redistribute throughout the meat, resulting in a turkey that's not only moist but also incredibly rich. It's the key to a truly memorable roast turkey experience.
