Description
This Best Thanksgiving Turkey Recipe offers a flavorful and juicy turkey with a perfectly seasoned dry and wet rub, aromatics, and an overnight marination. Using an oven bag for baking locks in moisture and enhances tender results, making it ideal for your holiday feast.
Ingredients
Scale
Dry Rub
- 1 large yellow onion
- 2 teaspoons smoked paprika
- 4 cloves garlic
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon sea salt
- 1 1/2 teaspoons ground black pepper
- 3/4 teaspoon cardamom powder
- 3 bay leaves
- 10 pound turkey
Wet Rub
- 1/2 cup softened salted butter melted and slightly cooled
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/3 cup fresh parsley
- 3 tablespoons fresh thyme
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 cloves grated garlic
To Stuff the Turkey
- Unsalted butter to taste (about 8 tablespoons sliced)
- Aromatics: quartered medium onion, sprigs of thyme, rosemary, sage, celery stalk cut into thirds, large carrot cut into thirds
- 2 tablespoons all-purpose flour
Instructions
- Prepare Dry Rub: In a food processor, combine the yellow onion, smoked paprika, garlic, garlic powder, onion powder, sea salt, ground black pepper, cardamom powder, and bay leaves. Blend until smooth to create the dry rub marinade.
- Prepare Turkey: Remove the neck and giblets from the turkey cavity and pat the turkey dry thoroughly with paper towels.
- Apply Dry Rub: Carefully lift the skin over breasts and legs, and rub some of the dry rub marinade underneath the skin, massaging it to spread evenly. Rub some marinade inside the cavity and all around the turkey exterior.
- Make Wet Rub: In a bowl, whisk together melted salted butter, sea salt, black pepper, paprika, fresh parsley, fresh thyme, lemon juice, lemon zest, and grated garlic to create the wet rub mixture.
- Apply Wet Rub: Brush the wet rub all over the outside of the turkey evenly for flavor and moisture.
- Add Butter Under Skin: Cut unsalted butter into 1 tablespoon slices and slide them evenly under the skin of the breasts and legs.
- Stuff Turkey: Fill the turkey cavity with aromatics including quartered onion, thyme, rosemary, sage, celery, and carrot pieces to infuse flavor during cooking.
- Prepare Oven Bag: Sprinkle 2 tablespoons of all-purpose flour inside the oven bag to prevent sticking. Place the turkey inside the bag, seal it tightly ensuring no air remains inside, and cut six slits in the bag for steam release.
- Marinate: Refrigerate the prepared turkey overnight (about 12 hours) to allow the flavors to deeply penetrate the meat.
- Bake Turkey: Preheat oven to 350 degrees Fahrenheit. Place the turkey inside the oven bag on a roasting pan and bake for approximately 2 hours and 30 minutes, until the internal temperature reaches 160 degrees Fahrenheit.
Notes
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 160 degrees Fahrenheit before serving.
- Cooking times will vary depending on turkey size; adjust accordingly using the oven bag baking times: 8-12 lbs = 1.5 to 2.5 hours, 12-16 lbs = 2 to 2.5 hours, 16-20 lbs = 2.5 to 3 hours, 20-24 lbs = 3 to 3.5 hours.
- Allow the turkey to rest for 20-30 minutes after baking before carving to redistribute juices.
- If fresh herbs are unavailable, dried herbs may be substituted at one-third the quantity.
- The oven bag helps retain moisture and tenderness while reducing cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
