Have you ever wondered how to make a gorgeous looking, golden brown, moist and succulent Thanksgiving turkey? Wonder no longer! I have been cooking my turkey like this for years and every time, I get so many complements on how moist, tender and delicious it is. This is such an easy way to cook a turkey.
- Start by washing and drying your turkey. You need to do this so that skin gets nice and crisp and delicious!
- Preheat your oven to 500F. YES! YOU READ THAT RIGHT!!! 500F. Trust me, this is what makes the skin so crisp and wonderful!!!
- Next, take a half of stick of butter, melt it and put it all over the skin of the turkey. If you aren’t bothered by this, get under the skin of the turkey too.
- Add 1/2 tsp each of salt, pepper, sage and thyme to the center cavity of the bird, using your hand to mix them around in there.
- Add a cut up carrot, onion and celery to the inside cavity.
- Place turkey on rack inside of a roasting pan.
- Place 1 cup of water in the bottom of the roasting pan (1/2 cup of water if you are using a smaller pan). This will help keep the smoke down from the butter dripping into the hot pan.
- Cook for 30 minutes at 500F and then turn down your oven to 325. There is no need to open the oven to check your turkey or to baste the turkey. Every time you open up the oven, you are letting out heat, making the overall cooking time longer, making a dry turkey.
- Cook until the thigh meat is 165F degrees and then allow the turkey to rest for 30 minutes before carving. You may want to loosely tent the turkey with foil while it is resting to keep it warm.
The turkey is SO moist and good, that you can even make this the day before Thanksgiving, wrap it in foil and warm it in a crock pot on the day of Thanksgiving. Enjoy!
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