Whole Turkey

Name: Whole Turkey
Prep time: 1 h
Cook time: 2 h
Ingredients: Whole Turkey; 1 Sprig Fresh Sage; 2 Sprigs Fresh Rosemary; 1 Lemon; 250g / 1 Cup Unsalted Butter; Salt to Taste; Black Pepper to Taste

Basted with Herb Butter

Be the MVP of the holiday season (or any season, really) with the juiciest turkey you and your guests have ever had.

Complexity

More Involved

Prep Time

1 H 0 M

Appliance

Oven

Cook Time

2 H 0 M

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Let’s Cook

Ingredients:

Whole Turkey

About 5kg / 11 lbs recommended Should be thawed to room temperature before starting cook

1 Sprig Fresh Sage

2 Sprigs Fresh Rosemary

1 Lemon

250g / 1 Cup Unsalted Butter

Softened recommended

Salt to Taste

Black Pepper to Taste

Tools:

Foil

Paper Towels

Basting Brush

Roasting Rack

Baking Tray

Pan

Knife

Cutting Board

Heat-Resistant Gloves

About This Recipe:

Have you ever had a craving for a proper roasted turkey like halfway through summer, then felt down because the holiday season was months away? We know how it is. This recipe lets you live your dreams of a holiday feast at any time of year. Or you can save it for the actual season and just blow everyone's minds with the best turkey they've ever eaten. If there's one fear every chef has in common around the holidays, it's serving up a dry bird. You can put that to rest, because MEATER will notify you when your turkey is ready, so you can sit back and relax without having to keep checking the oven. (Or you can keep pretending to check in case you need a break from your family.) A classic holiday table includes a veritable buffet of hot side dishes, like roasted vegetables, potatoes, and gravy. You can stick to the classics or get creative with your own, as long as your guests leave with a full stomach and plenty of leftovers. If the food doesn't make you sleepy enough, just add a glass of white wine, or sparkling wine if you really feel like getting into the holiday spirit.

Cooking Method:

Pre-Heat Oven

Pre-heat your oven to 425°F (220°C). This can take up to 15m.

Just by virtue of their sheer heftiness, turkeys are likely to be close to the heat source in the oven, so it's best to start at a higher temperature and turn it down partway through the cook. You'll get your golden and crispy skin with the initial high temperature and with regular basting, but there's far less risk of serving up meat that makes your guests' mouths feel dry.

Remove Giblets

Remove the giblets from the cavity and pluck any leftover feathers.

If you're someone who gets put off by the mere idea of a giblet, you're not alone. But we highly encourage you to steel yourself and set the giblets aside instead of throwing them away, because they can be used to make a spectacular homemade gravy or stock.

Pat Turkey Dry

Pat your turkey dry with paper towels, inside and out.

You should always pat your meat dry so your butter and seasonings will stick better. If you bought your turkey pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging.

Loosen Turkey Skin

Carefully run your fingers under the skin. Take your time to avoid tearing.

Rub Turkey Meat with Butter

Carefully rub your butter under the skin.

If you're only applying butter on top of the skin, there's a chance that the flavor won't get deep into the meat while cooking. Putting butter directly on the meat will make your turkey more moist and give it a rich, buttery flavor. Fair warning, it's going to feel weird while you're doing it, but we promise it's worth it.