The Secret to the Best Turkey: A Reader's Foolproof Method for a Juicy and Flavorful Bird

The secret to making the best turkey, as shared by a reader, involves a simple yet effective method that ensures a juicy and flavorful bird. Here’s the detailed recipe and method:

Ingredients

• Turkey: Any whole frozen (or fresh) turkey at the market. Choose a size based on the number of guests (see below for size recommendations).
  

  

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• Fresh Herbs: Rosemary, thyme, and sage. Fresh herbs impart a more robust flavor compared to dried ones.
  

  

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• Aromatics: Onion and garlic. The onion goes inside the turkey, and the garlic is rubbed on the outside.
  

  

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• Lemon: Lemon wedges are added inside the turkey to keep the meat moist and add a zing of freshness.
  

  

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• Butter: A generous amount of butter makes the turkey juicy without the need to brine.
  

  

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• Salt and Pepper: Essential for seasoning the turkey.

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Equipment

• Roasting Tray: Can be expensive, mid-priced, or disposable.
  

  

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• Thermometer: Probe thermometer, instant-read thermometer, or basic meat thermometer.
  

  

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• Sharp Knife: Essential for carving.

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Preparation and Cooking Steps

1. Thaw the Turkey: Ensure the turkey is fully thawed. It takes about 24 hours per 5 pounds of turkey to thaw in the fridge. Start thawing at least a week before Thanksgiving.
   

   

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2. Remove Giblets: Remove the bag of giblets and the neck from the turkey. Save them for gravy or discard them.
   

   

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3. Pat Dry and Stuff: Pat the turkey dry with paper towels. Season the inside generously with salt and pepper. Stuff the cavity with quartered onion, lemon, and fresh sprigs of herbs.
   

   

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4. Make Herb Butter: Mix softened butter, garlic, salt, pepper, rosemary, and thyme in a small bowl.
   

   

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5. Spread Herb Butter: Loosen the skin on the turkey’s breasts and spread about 1/3 of the herb butter underneath the skin. Spread the remaining butter all over the outside of the turkey.
6. Do Not Truss the Legs: Avoid tying the turkey legs together to allow proper air circulation and even cooking.

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Cooking the Turkey

1. Preheat Oven: Preheat the oven to 220°C/425°F (standard) or 200°C/390°F (fan).
   

   

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2. Place Turkey in Pan: Place the turkey in a roasting pan, breast side down. If using a roasting rack, place the rack on top of the onions and garlic in the pan.
   

   

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3. Roast: Roast the turkey for 30 minutes. Then, turn the turkey over, brush with butter, and reduce the oven temperature to 165°C/325°F (standard) or 150°C/300°F (fan). Continue roasting for 45 minutes. Brush with the remaining herb butter and roast for another 30 minutes or until the internal temperature reaches 165°F/75°C.
4. Rest the Turkey: Remove the turkey from the oven, cover it loosely with foil, and let it rest for 30 minutes before carving.

Tips

• Vegetables Under Turkey: Placing vegetables like celery, carrots, and onions under the turkey can enhance the flavor of the turkey gravy.
  

  

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• Cook Stuffing Separately: For perfectly cooked stuffing and turkey, cook them separately.
  

  

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• No Need to Wash: Do not wash the turkey as it can contaminate your sink and kitchen. Any bacteria will be killed during cooking.

This method ensures a perfectly golden, juicy, and flavorful roasted turkey that will impress your family and guests without the need for brining or basting.