Cook Time: 3 hrs | Resting Time: 30 mins | Total Time: 5 days 3 hrs 30 mins | Servings: 14
Thanksgiving is still months away, but I cannot resist sharing the perfect way to cook a turkey this early! You’ll be greeted with moist and tender meat with loads of flavor and golden, crispy skin. This recipe is a foolproof recipe for the perfect turkey. It’s the only recipe you need!
Ingredients
Herb Butter
14 pounds turkey
Turkey Brine
Foil Hat
Herby Steeped Aromatics
How to Cook a Perfect Turkey
Step 1: In the fridge, thaw the turkey and allow it to defrost for about 24 hours or every 5 lbs of turkey.
Step 2: For brining, I suggest planning on 24 hours. Although, you can do it faster. At least 8 hours yield the best results. Brining the turkey guarantees to have perfectly moist, tender, and flavorful dark and white meat.
Step 3: On the rack of a roasting pan, place the turkey. Lift the back skin of the bird and gently pry the skin from the meat, working at the back way up to the neck. Into the area you just made, apply the herb butter, rubbing it gently over the bird. Then, rub your buttery hand on the outside. You can rub the outside with canola oil if you do not have enough butter.
Step 4: With steeped herby aromatics, fill the bird cavity.
Step 5: Place in the oven and roast at 500 degrees F for 30 minutes.
Step 6: Then, make a foil hat for the breasts and adjust the oven temperature to 350 degrees.
Step 7: Allow the bird to cook to 161 degrees F (for about 13 minutes per pound).
Step 8: Tent the turkey with foil and allow it to rest for 30 minutes after roasting.
Notes:
Feel free to adjust the herbs to your preference and also the brine.
During resting time, the turkey will continue to cook and reach 165 degrees.
Nutrition Facts:
Calories: 7kcal | Cholesterol: 2mg | Sodium: 36mg
How to Cook a Perfect Turkey
Ingredients
- Herb Butter
- 14 pounds turkey
- Turkey Brine
- Foil Hat
- Herby Steeped Aromatics
Instructions
- In the fridge, thaw the turkey and allow it to defrost for about 24 hours or every 5 lbs of turkey.
- For brining, I suggest planning on 24 hours. Although, you can do it faster. At least 8 hours yield the best results. Brining the turkey guarantees to have perfectly moist, tender, and flavorful dark and white meat.
- On the rack of a roasting pan, place the turkey. Lift the back skin of the bird and gently pry the skin from the meat, working at the back way up to the neck. Into the area you just made, apply the herb butter, rubbing it gently over the bird. Then, rub your buttery hand on the outside. You can rub the outside with canola oil if you do not have enough butter.
- With steeped herby aromatics, fill the bird cavity.
- Place in the oven and roast at 500 degrees F for 30 minutes.
- Then, make a foil hat for the breasts and adjust the oven temperature to 350 degrees.
- Allow the bird to cook to 161 degrees F (for about 13 minutes per pound).
- Tent the turkey with foil and allow it to rest for 30 minutes after roasting.
