It’s that season again – going over rivers, through woods, the hilarious All-State commercial about setting your home on fire using a fryer. Yes, it’s Thanksgiving! Time to take a reflective look on all of the things you’ve already been grateful for this year. (Disclaimer: It’s a day for reflecting on those things, as you should be thankful all year long. SMH.)
We’re going to make sure you don’t have to deal with the frozen bird, burnt bird, or the frozen burnt bird. You won’t even have to ditch the turkey for…pizza. Here are a few tips to help you create the perfect bird ready to eat and indulge in. Just a heads up, there may not be any left for the rest of the week.
This recipe is brought to you by The Food Network.
Quick tip: if you get your turkey tonight, you can brine it, allowing all those amazing flavors to set in the bird tonight so when you get ready to cook it, it’s already infused with great flavors.
This cooking recipe is about 3 hours and 10 minutes.
- Total: 3 hr 10 min
- Prep: 10 min
- Cook: 3 hr
- Yield: 1 turkey
- Level: Easy
Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.