Roasted Turkey

This Roasted Turkey recipe brings a rich blend of buttery fresh herbs and tangy green apples to your holiday dinner spread. It's straightforward and enjoyable to prepare, perfect for both beginners and seasoned pros. Ideal for Thanksgiving or Christmas, follow this easy guide to create a succulent turkey that everyone will rave about.

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Prep Time: 20

Cook Time: 4

Total Time: 4 20

Course: Main Course

Cuisine: American, Best of British

Keyword: roasted turkey

Servings:

Calories: 481kcal

Ingredients

¼ cup parsley chopped
¼ cup cilantro chopped
1 tablespoon dried thyme
2 tablespoons garlic minced
½ cup butter softened
8 pounds turkey 1 whole
Salt and pepper
2 green apples cut in big chunks
2 cups chicken stock
2 cups white wine
4 tablespoons cornstarch

US Customary - Metric

Instructions

Preheat the oven to 350°F (180ºC).
In a bowl, combine the parsley, cilantro, thyme, garlic, butter, salt and pepper.
¼ cup parsley, ¼ cup cilantro, 1 tablespoon dried thyme, 2 tablespoons garlic, ½ cup butter, Salt and pepper
Clean the turkey and remove all the remains of the insides. Stuff it with the apples and tie the legs together with a wick.
8 pounds turkey, 2 green apples
Spread the butter all over the turkey, making sure to reach all the spaces.
Place it in a roasting tray and add the chicken stock and wine (it’ll be in the bottom).
2 cups chicken stock, 2 cups white wine
Cover with baking paper and bake for 3-4 hours - when you pinch the breasts the liquids should run clear. A few times during the baking process, bast the turkey with the cooking juices.
Once you are done cooking, strain the juices to remove the solid parts. Mix the cornstarch with water (just enough so it dissolves), combine with the juices and heat in a small pot for a couple of minutes, just until it thickens.
4 tablespoons cornstarch
Serve warm and enjoy!

Notes

- Don't rush the thawing: If using a frozen turkey, allow it to thaw completely in the fridge. Rushing this step can affect cooking time and texture.

- Room temperature turkey: Let your turkey sit at room temperature for about an hour before cooking. This helps it cook more evenly.

- Check temperature, not time: Use a meat thermometer to check the doneness of your turkey. The safest internal temperature for cooked turkey is 165°F (74°C) at the thickest part of the thigh.

- Keep it moist: Basting is key! Regularly spooning those cooking juices over the turkey keeps it moist and infuses it with flavor.

- Let it rest: Allow your turkey to rest for at least 20 minutes after cooking. This lets the juices redistribute, making for a moist and flavorful turkey.

- Crispy skin: For that perfectly crispy skin, give your turkey a quick broil at the end of cooking. Just keep a close eye on it to avoid burning!

- Leftover ideas: Leftover turkey is great in sandwiches, salads, soups, or a turkey casserole. It's also delicious in turkey pot pies or mixed with pasta and veggies for a quick meal.

Storage and Reheating Instructions

- Cool: Allow the turkey to cool completely before you tuck it away in the fridge.

- Separate meat from bones: Remove the turkey meat from the bones before storing. This makes it easier to use in recipes later and saves space in your fridge.

- Airtight containers: Use airtight containers or tightly sealed plastic bags to store your turkey.

- Reheat: When reheating turkey, make sure it reaches 165°F (74°C) to ensure it's safe to eat. Always cover it while reheating to retain moisture. You can reheat it in the microwave or in the oven.

- Freeze: You can freeze leftover turkey in a freezer-safe container or freezer bags for up to 3 months. Thaw completely before reheating or adding to other dishes.

Nutrition