My family’s Thanksgiving turkey recipe
The tried and true family recipe for making the best Thanksgiving turkey and gravy. Gotta try it!
Prep
- Pre-heat oven to 350℉
- Pull out innards & put in fridge
- Rinse out and pat dry turkey
- Rub salt around inside of cavity
- Rub outside of bird with salt, pepper, sage, thyme, rosemary and any other desired spices
- Stuff skin with fresh herbs (esp. rosemary)
- Place a couple daubs of butter on the top of the turkey
- Stuff turkey with home-made or Stove Top stuffing, chicken/turkey broth, onions, celery and fresh herbs
Basting broth
- Slow cook gizzards in about 1 cup of chicken broth to use for basting bird
Cooking
- Cook for 15-20 minutes a pound
- Place in oven covered in tinfoil for half the cooking time
- Baste turkey when skin begins to dry, keeping it moist at all times
- Cook the turkey until it reaches 162℉ inner temperature (check a thick part of the bird like the breast)
Gravy
- Get pan scrappings & juices from the turkey
- Put in freezer for 3-5 minutes
- Remove from freezer and boil for 3-5 minutes
- Combine flour to thicken (6-8 table spoons or about ¼ cup)
- Stir in sage and chicken broth and mix well and boil for 5-10 minutes (until at desired thickness)
Suggested cooking times
- 5lb turkey = 1:15 – 1:40
- 10lb turkey = 2:30 – 3:20
Eat it!
If you try this recipe let me know how it turns out for you! Bon appetit!
