How To Make A Thanksgiving Turkey

Last year our turkey turned out perfect! Many have asked how I cooked it!

Giving thanks while enjoying the traditional trimmings of roasted turkey, cranberry sauce, and pumpkin pie is my favorite part of Thanksgiving. No matter how you celebrate, Thanksgiving dinner is one of the best ways to kick off the holiday season! While there are so many wonderful ways to cook a delicious turkey for Thanksgiving this is the way I cook a 16 pound bird.

1. Remove any organs or innards. Rinse it with water and pat it dry with paper towels. Make sure it’s completely dry.
2. Rub it liberally with sea salt (or salt of choice) the night before you cook it. Make sure to get salt in all the crevices. Then cover with Saran Wrap and place it in the fridge.
3. When you’re ready to cook it preheat the oven to 325F. Take the turkey out of the refrigerator and coat it with melted unsalted butter, I use a silicone brush. Then sprinkle with garlic powder.
4. Fill the cavity 3/4 full with vegetables and fruits of choice. I like to use oranges and onions but apples and turnips, or stuffing, anything can be used. Make sure to leave a space so the hot air can circulate through the cavity.
5. Cover the bottom of a roasting pan with vegetables. I like to use onions, carrots, and celery. This helps elevate the bird above the juices and it keeps it moist, you can also use a roasting rack.
6. Place the bird in the oven for 3 hours. Then increase the heat to 350F and bake for 30-45 minutes checking periodically. When the turkey reaches an internal temperature of 165F remove it from the oven and let it rest for at least 30 minutes.
7. Carve the turkey with a carving knife and serve with your favorite sides.

Note: Do not throw out those amazing pan drippings! They make an delicious day after Thanksgiving Soup or use in place of broth in a recipe. Also do not throw away your turkey carcass! You’ll want to keep that to make bone broth.
I hope that helps! Wishing y’all a wonderful Thanksgiving holiday!