In America, turkey is a must for Thanksgiving! It is a tradition to get together with family and friends and give thanks for what we have, while we eat a big meal. The turkey is often the center piece of a traditional Thanksgiving dinner. It is also sometimes made for Christmas too, depending on preferences.
Preparing and roasting a turkey can be intimidating, especially when you are entertaining guests at the same time. This recipe however is simple and delicious. It is perfect starting point for those who have never done a turkey as well as a great turkey for those experienced cooks who want to make the most of their holiday cooking time. The basic preparation and instructions come from the book - barefoot contessa: how easy is that? by Ina Garten. It is a simple recipe that delivers spectacular results. This turkey is truly delicious. I'm sure that cooks old and new will enjoy it, so give it a try!
I'm not a big fan of truffle butter. It is also difficult to find in some areas. I decided to substitute with 3.5 ounces of garlic herb butter instead. It worked perfectly! Though if you would prefer to use the truffle butter, the original recipe called for 3 ounces.
You can use any kind of cooking oil that you prefer. I used avocado oil instead of olive oil when I made this recipe.
Preparation time is 15 minutes. Total time is 3 hours 30 minutes.
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1 (12 to 14 pound) fresh kosher turkey, giblets removed
3.5 ounces garlic herb butter (such as Kerrygold), at room temperature
Kosher salt and freshly ground black pepper
1 large yellow onion, unpeeled and cut into 8 wedges
1 whole head of garlic, unpeeled and cut in half crosswise
Large bunch of fresh thyme
Good olive oil
Preheat the oven to 325 degrees. Drain any juices from the turkey cavity and place the turkey on a rack in a large, shallow roasting pan, breast side up. Pat dry with paper towels. Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin taking care not to tear it. (Don't do this with rings on your fingers.) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
Sprinkle the cavity generously with salt and pepper. Place the onion, garlic, and half of the thyme sprigs in the cavity. Tie the legs together with kitchen string and tie one length of string around the bird and the wings to keep the wings close to the body. Brush the turkey all over with olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of leaves from the remaining thyme sprigs - chop them, and sprinkle on the turkey.
Roast the turkey for 2 1/2 to 3 hours, until a meat thermometer placed in the center of the breast registers 160 degrees. About half way though, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning. Remove the turkey from the oven, cover tightly with aluminum foil, and allow to rest in the pan for 15 to 20 minutes. Carve and serve with the pan juices (optional).
(edited by Anna Weicht)