How do I thaw a frozen turkey quickly?

Submerge the turkey in cold water, changing the water every 30 minutes. Allow 30 minutes per pound.

How do I prevent the turkey from drying out?

Baste regularly and avoid overcooking. Use a meat thermometer to ensure accuracy.

What if my turkey is done too early?

Keep it warm by tenting with foil and placing in a 200°F oven until ready to serve.

Can I brine the turkey?

Yes! A wet or dry brine adds flavor and locks in moisture. Allow at least 12–24 hours for brining.

What size turkey should I buy?

Plan for 1–1.5 pounds per person. For 8–10 guests, a 12–14-pound turkey is ideal.

Turquia de Ação de Graças perfeitamente assada

Name: Perfectly Roasted Thanksgiving Turkey
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8-10
Cuisine: American
Ingredients: 1 whole turkey (12–14 pounds), thawed; 1/2 cup unsalted butter, softened; 2 tbsp olive oil; 4 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tbsp fresh sage, chopped; 1 tsp paprika; Salt and freshly ground black pepper; 1 onion, quartered; 1 lemon, halved; 1 head of garlic, halved horizontally; Fresh rosemary, thyme, and sage sprigs; Pan drippings; 2 tbsp all-purpose flour; 1–2 cups chicken or turkey stock; Salt and pepper to taste

Perfectly Roasted Thanksgiving Turkey

Rated 5.0 stars by 1 users

Cuisine

American

Servings

8-10

Prep Time

30 minutes

Cook Time

3 hours

Calories

420

A beautifully roasted Thanksgiving turkey is the heart of every holiday feast. With its golden-brown, crispy skin and juicy, flavourful meat, this dish combines classic flavours with a modern touch.

Garnished with fresh herbs and citrus slices, this turkey is not only a feast for the palate but also a stunning centrepiece for your table. Paired with creamy gravy made from the pan drippings, it’s a show-stopping meal your family will love.

Image of Perfectly Roasted Thanksgiving Turkey

Ingredients

For the Turkey:

1 whole turkey (12–14 pounds), thawed
1/2 cup unsalted butter, softened
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tsp paprika
Salt and freshly ground black pepper

For the Stuffing (Optional):

1 onion, quartered
1 lemon, halved
1 head of garlic, halved horizontally
Fresh rosemary, thyme, and sage sprigs

For the Gravy:

Pan drippings
2 tbsp all-purpose flour
1–2 cups chicken or turkey stock
Salt and pepper to taste

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Directions

Preheat your oven to 325°F (163°C). Remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels.
In a small bowl, mix butter, olive oil, minced garlic, rosemary, thyme, sage, paprika, salt, and pepper.
Loosen the turkey’s skin by gently sliding your hand underneath it. Spread half the butter mixture under the skin and the rest over the turkey's exterior.
Fill the turkey cavity with onion, lemon, garlic, and herb sprigs.
Place the turkey on a roasting rack inside a large roasting pan. Tie the legs together with kitchen twine and tuck the wings under the bird. Roast for approximately 13–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
Every 30 minutes, baste the turkey with pan drippings to keep it moist and flavourful.
Remove the turkey from the oven and tent it loosely with foil. Let it rest for 20–30 minutes before carving.
Place the roasting pan over medium heat and scrape up browned bits. Whisk in flour and cook for 1 minute. Gradually add stock, whisking until smooth. Simmer until thickened, then season with salt and pepper.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 18 grams; 28%
Saturated Fat: 7 grams; 35%
Cholesterol: 140 milligrams; 47%
Sodium: 640 milligrams; 27%
Carbs: 1 grams; 0%
Protein: 60 grams
Sugar: 0 grams
Fiber: 0 grams; 0%

10 dicas de cozinha

Tubando: Se congelado, descongele o peru na geladeira. Aguarde 24 horas por 4-5 libras.
Secar o peru: A tapinha seca garante a pele crocante quando assada.
Manteiga de ervas: Espalhe a manteiga sob a pele para obter o máximo sabor e umidade.
Descansar é chave: Deixar o descanso para o peru garante o redistribuição de sucos, tornando a carne macia.
Use um termômetro de carne: Certifique -se de temperaturas internas precisas para carne perfeitamente cozida.
Não pule o molho: As gotas de panela são uma mina dourada de sabor.
Hack de papel alumínio: Se a pele estiver dourando muito rapidamente, tenda o peru com papel alumínio durante a torrefação.
Experimente o recheio: Aromáticos como citros e ervas infundem o peru com sabores sutis.
Elevar com um rack: Asse o peru em uma prateleira para garantir o cozimento e prevenir a pele empapada.
Preparação adiante: Misture a manteiga e pique as ervas com um dia de antecedência para um processo de cozimento mais suave.

Servindo sugestões

Combine com purê de batatas cremosas, legumes assados e molho de cranberry.
Sirva ao lado de recheio ou vestir para uma experiência clássica de férias.
Ofereça o molho ao lado para que os hóspedes regurem ao seu gosto.
Complemento com uma caçarola de feijão verde fresco ou cenouras envidraçadas.
Não se esqueça de pães de jantar quente ou pão de milho para o acabamento perfeito.

FAQs

P: Como descongio rapidamente um peru congelado?
UM: Mergulhe o peru em água fria, trocando a água a cada 30 minutos. Permita 30 minutos por libra.

P: Como faço para impedir que o peru seque?
UM: Regue regularmente e evite cozinhar demais. Use um termômetro de carne para garantir a precisão.

P: E se meu peru for feito muito cedo?
UM: Mantenha -o aquecido, tendo com papel alumínio e colocando um forno a 200 ° F até que esteja pronto para servir.

P: Posso saltar o peru?
UM: Sim! Uma salmoura molhada ou seca adiciona sabor e bloqueios na umidade. Aguarde pelo menos 12 a 24 horas para a barra.

P: Que tamanho de peru devo comprar?
UM: Planeje 1-1,5 libras por pessoa. Para 8 a 10 convidados, um peru de 12 a 14 libras é ideal.

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