Thanksgiving Roast Turkey | Cooked Turkey for Thanksgiving


Thanksgiving Roast Turkey

Primary Media

Thanksgiving Roast Turkey

User Rating

3.64 out of 5 stars
Rate it:
130 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Orange slices and thyme-infused butter under the skin—that the trick to this Thanksgiving bird.

    Watch it being made by a first-timer on I Think I Burnt the Water at

    Recipe Tags

    Servings and Ingredients

    Serves 8
    For turkey:
    ½ c. butter, softened
    1 tbsp. chopped fresh flat-leaf parsley
    2 tsp. chopped fresh thyme
    2 tsp. grated orange peel
    kosher salt and freshly ground black pepper
    1 (12- to 14-pound) turkey, giblets removed, neck reserved
    6 thin orange slices
    1 garlic head, halved horizontally
    1 small handful fresh thyme sprigs
    2 onions, peeled and each cut into eighths
    2 carrots, peeled and cut into 1-inch pieces
    2 celery stalks, cut into 1-inch pieces
    2 c. (or more) turkey stock or chicken stock
    For gravy:
    3 tbsp. butter
    3 tbsp. all-purpose flour
    2 large thyme sprigs
    1 tsp. fresh lemon juice
    kosher salt and freshly ground black pepper


    1. To roast turkey:
    2. Preheat oven to 350 degrees. Mix butter, parsley, thyme and orange peel in medium bowl. Season butter mixture to taste with salt and pepper.
    3. Beginning at neck end of turkey and using your fingers, carefully make pocket between flesh and skin of turkey breasts. Gently slide all but 1 tablespoon of butter mixture into pocket under skin and spread butter to cover turkey breasts. Slide orange slices under skin and over breasts. Stuff main turkey cavity with garlic halves, thyme sprigs and one-fourth of onions, carrots and celery. Truss turkey and spread reserved 1 tablespoon of butter mixture over turkey. Sprinkle with salt and pepper.
    4. Place reserved turkey neck and remaining onions, carrots and celery in heavy large roasting pan. Pour 1 cup of broth over vegetables. Place turkey on top of vegetables and cover breasts with foil.
    5. Roast turkey for 2-1/2 hours. Remove foil covering from turkey breasts and add remaining 1 cup of broth to pan. Continue roasting until instant-read meat thermometer inserted into thigh registers 165 degrees, about additional 30 minutes. Transfer turkey to platter and let rest for 30 minutes. Reserve pan juices. Remember that turkey will continue to cook and internal temperature will continue to rise to proper temperature as it rests, so don't overcook it.
    6. Meanwhile, to make gravy:
    7. Strain accumulated pan juices from roasting pan into bowl. Spoon off fat that rises to top of juices. You should have about 5 cups of juices remaining; add more turkey stock to accumulated juices, if necessary, to equal 5 cups total.
    8. Melt butter in heavy large saucepan over medium heat. Add flour and stir for 2 minutes. Whisk in pan juices and thyme, and bring to simmer over medium-high heat.
    9. Reduce heat to medium-low and simmer until gravy thickens enough to coat back of spoon lightly, about 15 minutes. Stir in lemon juice and season gravy to taste with salt and pepper. Discard thyme stems.
    10. To serve:
    11. Carve turkey and serve with gravy.

    Nutrition facts


    Amounts Per Serving

    Daily Values

    Vitamin A 15%
    Vitamin C 4%
    Iron 25%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Holiday 2011.