Ingredients
- 10 pound Whole Turkey
- 1 cup Oil (Vegetable/Sunflower Seed/Grapeseed)
- 1 Tablespoon Salt
- 3 teaspoons Freshly Ground Pepper
- 2 Tablespoons Herb de Provence
- 1 large Onion
- 1 large Apple
- 3 stalks Celery
- 1, for garnish Pomegrante
- for garnish Fresh Sage
Directions
An easy to make, simple thanksgiving turkey that is fool-proof and delicious.
There’s nothing like making something from scratch to impress for the holiday season.
The secret to making a whole turkey is proper prep work and having the right tools like a roasting pan, a large and sturdy cutting board, a large and very sharp knife and cloves.
Just like chicken, turkey meat can take on any seasoning and it’s often more about the method than the various spices one uses.
Butter certainly has lots of flavor but can burn during the roasting process and is often very messy.
This is why I recommend using oil when roasting a whole turkey as a beginner.
Using a neutral oil like grapeseed oil will result in a crispy, flavorful exterior and juicy interior.
For added aroma, I like to stuff the turkey with simple ingredients like onion, apple and celery.
If you have carrots you want to use up, add them as well.
No need to finely chop the aromatics, simply chop into large chunks that will fit.
To season the turkey skin, I like the combination of salt, black pepper and herbes de Provence.
Herbes de Provence is a blend of dried herbs typical of the Provence region in southeastern France, commonly including savory, marjoram, rosemary, thyme, and oregano.
These dry herbs are great for meats and poultry. As they are dried and mixed into the oil, they also do not burn as the turkey roasts.
For a beautifully visual touch, I like to garnish the carved turkey with fresh pomegranate and fresh sage leaves.
Serve this turkey with festive green vegetables, a potato dish, a sweet and savory squash, and gravy!
Please leave your review for this simple thanksgiving turkey below. For other comments and questions, please send me a direct message via Instagram.
Steps
1 Done | Defrost TurkeyAfter purchasing your turkey, be sure to defrost in the refrigerator for 2-3 days. |
2 Done | Season The TurkeyUsing gloves, remove and discard all plastic bits on the inside of the turkey as well as the bag with the innards. Peel and cut the onion in half, wash and dry the apple and celery and cut into 4 chunks. Stuff the turkey with the onion, apple and celery chunks. In a bowl, combine the salt, ground black pepper, her de Provence and neutral oil (I like using grapeseed oil). Pat the turkey dry with paper towel then use a silicone pastry brush to spread the seasoned oil thoroughly all over the turkey. |
3 Done | Roast The TurkeyPreheat the oven to 350°F and place the turkey on a roasting pan with a rack and add 3 cups of water to the roasting pan. Roast the whole turkey for 2.5-3 hours. Cover the wings and legs with foil to prevent burning until the last 20 minutes of roasting time. Roast until fully cooked and the internal temperature has reached 165°F in the thickest part of the thigh. Remove turkey from the oven, cover with foil and allow to rest in the pan for 15 minutes then move to a cutting board and allow to rest for another 15 minutes before carving. |
4 Done | How to Carve The TurkeyPlace the cooked and rested turkey onto a large cutting board and use a large sharp knife to carve the turkey. If your cutting board moves easily add a large and damp piece of paper towel underneath which will prevent the cutting board from moving while you are carving the turkey. Have your serving platter or large baking sheet nearby for the pieces you have carved. First, remove the legs and thighs by slicing near the thigh to separate the leg from the body. Cut through the joint and long the body, angling the knife towards the bone as you cut. Wipe your knife on a damp kitchen towel after each cut. Next, cut off the wings by pulling them back until you hear a pop. Slice through the joints and remove the wings. To remove the breasts, slice off-center and along one side of the breastbone. Follow the curve of the bone, using long strokes with the tip of your knife and gently pulling the meat away as you go. Repeat along the second side of the breast. Place the breasts skin-side up on the cutting board and cut across the breast meat into thick slices. |
5 Done | Serve and GarnishArrange the carved turkey on a serving platter and garnish with fresh sage leaves, and quartered pomegranate. |
