Easy Thanksgiving Turkey Recipe (Great for First Timers)
First time cooking your own Thanksgiving turkey? Here is a great recipe to start with!
Holiday Rub Ingredients:
- 2 tsp kosher salt (regular salt is fine)
- 1 tsp fresh ground black pepper
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp dried sage
- 1/2 tsp garlic powder
Turkey Ingredients:
- 1 (14-16 lb) turkey, rinsed, patted dry inside and out (neck, heart and gizzard reserved for stock)
- Salt and fresh ground pepper
- 2 tbsp olive oil
Gravy Ingredients
- Turkey or Chicken Stock
- 2 garlic cloves, thinly sliced
- 2 shallots, finely chopped
- 3 tbsp all-purpose flour
- 1/2 cup sour cream
- Kosher salt and fresh gruond black pepper
- 2 1/2 tbsp honey
- 2 tbsp walnuts, lightly chopped (plain or candied)
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 tsp + pinch of salt
- Pinch of cumin
- Pinch of curry powder
- 1 cup + 2 tbsp canola oil
Turkey
- Preheat the oven to 325 F.
- Mix all of the dry rub ingredients in a small bowl.
- Put the turk on a rack in a roasting pan.
- Generously season the turkey cavity with salt and pepper, to taste.
- Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
- Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh resisters 165 to 170 degrees F, about 3 hours.
- Transfer the turkey to a platter. Tent it loosely with foil, and let it sit for at least 30 minutes (the internal temp will rise 5-10 degrees).
- Reserve the juices in the pan.
Gravy
- Scrape the juices and browned bits from the roasting pan into a large glass measuring cup.
- Spoon off the fat, leaving 2 tablespoons of fat. You need 1 2/3 cup of liquid – if you do not have enough, add enough stock to make it equal this amount.
- Heat the 2 tablespoons of fat in a heavy, large saucepan over medium-high heat.
- Add in the garlic and shallots, and saute for about2 minutes.
- Add in the flour and whisk until golden, about 4 minutes.
- Add in the degreased pan juices, and the 2 cups of stock.
- Bring to a boil, whisking until smooth.
- Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes.
- Whisk in the lemon juice and the sour cream.
- Season the gravy with salt and pepper to you taste.
- Pour the gravy into a serving bowl or boat.
- Carve turkey and arrange it on a serving platter – serve the turkey and gravy together for ultimate amazingness!
