Perfect-Every-Time Thanksgiving Turkey
November 20, 2013
ThanksgivingThanksgiving RecipeBest Ever
Every year my dad makes our Thanksgiving bird. Actually he usually makes the whole spread. And his turkey is always amazing. But I'm 100% convinced that this one would give it a real run for it's money. This turkey is perfection. Crispy, buttery skin. Super moist meat. Flavor and flavor and flavor for days. Plus, we prepped the turkey the night before and honestly this turned out to be the easiest part of our entire Thanksgiving dinner. No basting necessary.
Perfect Every Time Thanksgiving Turkey
Prep Time
15 Minutes
Cook Time
150 Minutes
Total Time
165 Minutes
Turkey, 15 pounds 4 TBS butter, melted
Kitchen Twine Meat Thermometer
Roasting Rack Foil
Salt / Pepper
Remove the gizzards and neck from your turkey. Set aside.
Cover a roasting rack (preferably a v-shaped rack) with foil, poking a good bit of holes in the foil for circulation. Spray with cooking spray.
Wash and dry your turkey. Tie the legs together with cooking twine.
Remove all but the bottom rack from your oven. Preheat your oven to 400.
Meanwhile, spread 1/2 of your melted butter over the top of your turkey (breast side), making sure to get every nook and cranny. You want the butter to be pretty evenly distributed. Sprinkle generously with salt and pepper.
Flip your turkey over and spread the remaining butter on your bird. Sprinkle with salt and pepper.
Place your turkey in your oven, breast side DOWN. Cook for 1 hour.
Remove your turkey from the oven and using kitchen mitts or paper towels, flip your bird over. You may need to drain out some of those liquids first to prevent splattering. Your bird should now be breast side up.
Place it back in the oven and cook for another 1 - 1.5 hours or until the breast temp reaches 165 degrees.
Remove from the oven and let rest for a minimum of 30 minutes or up to 1 hour.
To Prep Your Turkey the Night Before:

*Make sure to allow plenty of time (usually 4-5 days for larger birds) for your turkey to thaw in the refrigerator beforehand. If you get into a bind, you can run cool water over the bird until thawed. But we definitely prefer thawing the bird gently over the course of a few days.

*Cover your roasting rack with foil, poking a bunch of holes in it to allow for ventilation. Spray it with cooking spray.

*Remove the neck and gizzards from your turkey and set aside. Using your kitchen twine, tie the legs together.

*Place your turkey breast side up on your roasting rack.

*Cover your bird and place in your fridge overnight. If you are cooking right away simply keep following the directions.


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Photography: White Loft Studio