Hi everyone! It’s Gina from Kleinworth & Co. & I’m back today to share my favorite Thanksgiving recipe. Have you ever wanted to know How to Roast a Turkey? Today I’m sharing my recipe that took me years to perfect. But now it’s so easy that we make a full turkey dinner several times a year.
When my husband & I spent our first Thanksgiving together it was a disaster. Neither of us had any clue what we were doing & as a result the meal was a flop. My parents were so nice & didn’t complain at all. But I made it my mission to learn how to make a perfect roast turkey. It took several more years of only trying at Thanksgiving time before we nailed it. But now here we are 20 years later & the turkey is the easiest part of the whole feast. Let me show you just how simple it can be.
First you cut your veggies & add them to the bottom of the pan.
Then you add your bird & stuff it full of those same veggies. I like to add butter between the skin & meat to help crisp the skin & give it a great flavor.
I also add apples because it gives a wonderful flavor.
Don’t forget to give the whole bird a coat of melted compound butter. I love to use my Italian garlic butter. I don’t really add any other seasonings at this point because I have found they tend to burn. However once we get to the glaze there will be plenty of flavor. I bake for a while uncovered to get that skin to start to crisp. Then I cover & continue to cook.
When you get close to the recommended cooking time for the size of your bird it’s time to check the temperature. Stick your thermometer into the thickest part of the bird & make sure it’s at least 165 degrees.
Once you have reached the right temperature, it’s time for the glaze. Combine the ingredients, brush on & return the turkey to the oven for a little while longer.
That’s it! I told you it was easy & it’s so delicious too. Moist on the inside with a wonderfully crispy skin that is packed full of flavor. Your Thanksgiving guests will love this!
For more Thanksgiving recipes:
How to Roast a Turkey:
- 1 turkey - thawed
- 5-6 stalks celery- chopped
- ½ onion - chopped
- 4-5 carrots- peeled & chopped
- 2 head garlic- peeled
- 2-3 apples
- 2 cups chicken broth
- 6 tbsp butter - divided
- 3 tbsp compound butter (such as Italian Garlic Butter )
- 1 cup molasses
- 2 tbsp Dijon mustard
- 1 tbsp granulated garlic
- 3 tsp black pepper
- 2 tsp kosher salt
- Preheat oven to 425 degrees
- Cut your celery, carrots, onion & garlic & add most of them to the bottom of your roasting pan
- *Note- be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid
- Prepare your turkey by removing the added items (neck, giblets, gravy packet) - no need to rinse the turkey- leave the tie on the legs - this helps keep it together.
- Place turkey in your prepared pan
- Stuff remaining veggies inside turkey
- Add one apple- cut in half, inside turkey
- Place remaining apples (also cut in half) around outside of the turkey
- Cut your butter into 1 tbsp pats
- Carefully lift skin away from meat & slide pats of butter in-between the skin & breast
- Add chicken stock to the bottom of the pan
- Melt your compound butter & brush over the entire turkey
- Roast in pre-heated oven, uncovered for 30 minutes
- Remove, baste, tent with foil - return to oven
- Continue roasting an additional 2-2.5 hours depending on the size of your turkey (check label for exact cooking times per size) Basting every 40-45 minutes
- Check temperature near the end - once you reach a minimum of 165 degrees in the thickest part of the turkey, it's time to add your glaze
- Whisk glaze ingredients in a small bowl to combine
- Brush glaze over turkey & return turkey to oven, uncovered & cook an additional 15 minutes to crisp the skin
- Remove & let rest 10-20 minutes before carving
OH MY HEAVENS – this looks SO good, Gina!! I have yet to roast a turkey on Thanksgiving, so I’m excited to use your tips to try it out. Thank you!! For more great recipes from Gina, head on over to Kleinworth & Co.