Q1: How big of a turkey do I need to buy for my gathering?

A good rule of thumb is to plan for about 1 to 1 1/2 pounds of turkey per person . This will ensure you have enough for the main meal and some delicious leftovers. So, for 8-10 people, a 12-pound turkey is a perfect size.

Q2: How do I know for sure when my turkey is done?

Do I really need a meat thermometer? Yes, you absolutely need a meat thermometer. It is the only foolproof and safe way to know for sure when your turkey is perfectly cooked. The old-fashioned methods, like checking for clear juices or wiggling the leg, are not reliable and can lead to an undercooked or overcooked bird. An instant-read thermometer is an inexpensive and essential kitchen tool.

Q3: Where is the best place to insert a meat thermometer in a whole turkey?

The most reliable spot to check for doneness is the thickest part of the thigh . Carefully insert your instant-read thermometer into the meatiest part of the inner thigh, making sure that the probe is not touching the bone (as the bone will be hotter than the meat). The temperature should read at least 165°F (74°C) .

Q4: Why do you tent the turkey with foil

Tenting the turkey with foil for the first part of the roasting is a great trick to ensure a juicy bird. The foil protects the delicate breast meat from the direct heat of the oven, allowing it to cook gently and stay moist while the slower-cooking thighs have time to come up to temperature. You then remove the foil at the end to allow the skin to get beautifully browned and crispy.

Q5: What are the giblets, and what should I do with them?

The giblets are the edible organs of the turkey, usually consisting of the heart, gizzard, and liver , which you'll find in a small paper or plastic bag inside the turkey's cavity, along with the neck. The neck, heart, and gizzard are a treasure trove of flavor and are fantastic for making a rich, homemade gravy or stock while your turkey roasts. It is usually recommended to discard the liver , as it can sometimes impart a bitter or metallic taste to your stock.

The World's Simplest & Juiciest Thanksgiving Turkey Recipe

The World’s Simplest & Juiciest Thanksgiving Turkey

A straightforward and simple recipe for a classic Thanksgiving turkey. The method involves seasoning a whole turkey inside and out, filling the cavity with aromatics like onion, carrots, apples, and herbs, and then brushing the skin with melted butter. The turkey is roasted using a two-temperature method: first at a low temperature while tented with foil to cook it gently, and then at a high temperature, uncovered, to achieve a perfectly golden-brown and crisp skin.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 40 minutes (includes resting time)
Yield: 8-12 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 (10- to 12-pound) turkey
Neck and giblets (liver discarded)
Kosher salt and freshly ground black pepper
1 onion, chopped
1 carrot, chopped
1 apple, chopped
1 bunch fresh herbs (e.g., thyme, sage, rosemary)
1/2 cup (1 stick) melted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F.
Remove the neck and giblets from the turkey cavity; discard the liver and save the rest for making gravy if desired.
Thoroughly dry the turkey inside and out with paper towels.
Season the turkey generously inside and out with salt and pepper.
Fill the main cavity of the turkey with the chopped onions, carrots, apples, and fresh herbs.
Place the turkey breast-side up in a roasting pan. Brush the entire outside of the turkey with melted butter.
Tent the turkey loosely with aluminum foil.
Roast for 2 hours (for a 10- to 12-pound turkey, adding 15 minutes per pound for larger birds).
Remove the foil, baste the turkey with more melted butter, and increase the oven temperature to 425°F.
Continue to roast, uncovered, for another hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
Transfer the turkey to a cutting board, cover loosely with foil, and let it rest for at least 20-30 minutes before carving.

Notes

This recipe provides inferred quantities for aromatics and butter, as they were not specified in the original article.
Patting the turkey skin completely dry is a crucial step for achieving a crispy skin.
The two-temperature roasting method ensures the turkey cooks evenly without drying out, while also browning the skin beautifully at the end.
Resting the turkey after roasting is essential for a juicy, tender result.

Nutrition

Serving Size: 1 serving (approx. 6 oz meat)
Calories: 450-550
Sugar: <1 g
Sodium: 400-600 mg
Fat: 25-35 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 45-55 g
Cholesterol: 200-250 mg

Find it online: https://cookupjoy.com/juiciest-thanksgiving-turkey-recipe/