I know turkeys can be quite stressful and daunting to take on, but I promise it’s not as scary as it seems! With these simple steps your turkey will be crispy, juicy, and flavourful!
Info and tips
Get any frozen turkey from the store. Make sure you start defrosting it in the fridge a few days before you plan on cooking it (if you get a fresh turkey then that’s great too)!
Once your turkey is defrosted you’ll start with a dry brine. A dry brine is a mixture of seasonings that you let sit on the skin of the turkey for 24-48 hours. Basically the salt mixture forms a brine from the birds own moisture, which is then absorbed back into the bird, resulting in tender, flavourful meat. It will also give the turkey a darker brown and crispier skin.
The next step is stuffing the bird. Personally, I don’t like using actual stuffing, I find this will dry out the turkey as it takes longer for the stuffing to cook. Instead I like to stuff the cavity with aromatics like onion, garlic, lemon, and thyme.
The trickiest part is getting the butter underneath the skin. You will have to very gently peel the skin back from the breast. Make a quick compound butter with your favourite seasonings and spread it underneath. You can even add minced garlic or herbs if you want! I also don’t spread the butter on the outside, I use olive oil instead. It help protect the butter from burning.
I bake the bird at 425 for 20 minutes and then reduce to 325 until the internal temperature of the breast reaches 155 degrees. Then I remove it and let it rest for 30 minutes to 1 hour. That way your turkey will by juicy!
Don’t forget this is YOUR turkey. You make it however you want, these are just my tips. And don’t stress you got this!!
Ingredients
- 1 turkey
- 1/4 cup your favourite seasoning mix (I’m using Dan O’s)
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 lemon
- 1 onion
- 1 garlic bulb
- 4 sprigs thyme
- 1/4 cup butter
- twine
- olive oil
Instructions
- Defrost your turkey if needed a few days prior to thanksgiving.
- Mix your dry brine by combining your favourite seasoning, brown sugar, and baking soda in a bowl.
- Spread the dry brine all over the turkey generously. Place turkey in fridge overnight or up to 48 hours.
- Remove the turkey from the fridge the next day and preheat oven to 450. Stuff the cavity with onions, garlic, lemon, and thyme.
- Spread softened seasoned butter underneath the skin of the turkey. Make sure to be careful when pulling back the skin as you don’t want it to rip.
- Tie the legs with twine and drizzle the bird generously with olive oil.
- Bake the turkey in the oven for 20 minutes, then reduce heat to 325 and continue to bake until the temperature of the breast reaches 155. This will take anywhere from 2-3 hours depending on the size.
- Allow the turkey to rest for 30 minutes to 1 hour. (This helps ensure all the juices get absorbed into the turkey)
- Carve after resting and enjoy!
See below for a video tutorial!
Foolproof simple recipe that results in a juicy tender turkey, packed with aromatics and flavour, roasted until crispy and perfect. Defrost your turkey if needed a few days prior to thanksgiving. Mix your dry brine by combining your favourite seasoning, brown sugar, and baking soda in a bowl. Spread the dry brine all over the turkey generously. Place turkey in fridge overnight or up to 48 hours. Remove the turkey from the fridge the next day and preheat oven to 450. Stuff the cavity with onions, garlic, lemon, and thyme. Spread softened seasoned butter underneath the skin of the turkey. Make sure to be careful when pulling back the skin as you don't want it to rip. Tie the legs with twine and drizzle the bird generously with olive oil. Bake the turkey in the oven for 20 minutes, then reduce heat to 325 and continue to bake until the temperature of the breast reaches 155. This will take anywhere from 2-3 hours depending on the size. Allow the turkey to rest for 30 minutes to 1 hour. (This helps ensure all the juices get absorbed into the turkey) Carve after resting and enjoy!Thanksgiving Roast Turkey
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