From buying the right-sized Thanksgiving bird to cooking it, carving it, and serving it with many traditional sides and desserts, like the best-ever sweet potato casserole, individual pumpkin pies, super-easy sweet cornbread, and deconstructed pumpkin pie, you can host Thanksgiving dinner like a pro! If you want a unique turkey recipe this season, check out my tandoori turkey recipe. Pair it with cranberry chutney and pumpkin halwa for an authentic South Asian Thanksgiving spread.
Why you’ll love this recipe
Easy Recipe - Easy-to-source ingredients and simple-to-follow steps make this Thanksgiving turkey recipe a keeper! Juicy Turkey - I’ve made this recipe countless times and always have a juicy roast with a crispy exterior on the table. No special cooking tools - This Thanksgiving turkey recipe doesn’t require any special cooking equipment. A simple foil roaster from the supermarket is all you’ll really need.
Ingredient notes
The turkey - When calculating the size of your Thanksgiving turkey, use a ratio of 1-1.5 lbs of meat per person, depending on whether or not you want leftovers. If serving 12 or more people, never buy a bird larger than 16 lbs. as cooking can become tricky. Cook one small bird and a breast for best results. Similarly, I would suggest one large turkey breast, two small turkey breasts, or a 10 lb bird minimum for eight people or less. Anything smaller than 10 lbs will have too many bones and insufficient meat. The broth - I often prepare a large batch of homemade, easy chicken broth for all my holiday cooking. This can be done and frozen a few weeks before Thanksgiving and is much more flavorful than store-bought chicken stock. However, if you’re short of time, feel free to use store-bought stock. The broth adds flavor and moisture to the turkey. The butter- The fat is essential for both flavor and making the skin crispy. For best results, use a good-quality butter like kerrygoldusa.com. The seasoning - I keep it simple since there are so many accompanying sides and condiments to eat with the turkey. Salt, pepper, and paprika are a perfect blend in addition to the other herbs and vegetables used to flavor the turkey. The herbs - Sage, thyme, tarragon, and rosemary add a heady aroma and subtle flavor to the roast, drippings, and, as a result, the gravy. The vegetables - Onion, garlic, lemon, celery, and carrots add the last layer of flavor to the meat and drippings.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Glaze versus baste - Try brushing on a honey-based glaze instead of a traditional baste for crispier, chewy skin. Foil roaster - Forget the fancy roaster and use a disposable foil one instead. Layer the base with vegetables to catch the drippings in place of a rack. Perfect juicy turkey, no roasting pan to store, and easy cleanup! Use a dry brine - A dry brine works really well for a whole roast. The poultry will take up much less room in the fridge and will be a lot less messy this way. To dry brine, massage the skin with salt, pepper, and paprika as described in the instructions in the recipe card, and let the turkey sit in the fridge for at least 24 hours. Then add the butter just before putting it in the oven to roast. Herbed butter as seasoning - Using herbed butter as part of the seasoning adds extra flavor and taste. Just make sure to adjust the salt as necessary if using this butter. Cook as a spatchcocked bird - Spatchcock your turkey and finish cooking it in half the normal time! Once you get the hang of it, you may never cook it any other way.
Step-by-step instructions
Fifth step - If the skin seems to be getting too brown, place a loosely tented foil over the meat. The turkey is perfectly cooked when its internal temperature at the innermost thigh, wing, and breast has a reading of 165 degrees Fahrenheit. Then, clean and prep the herbs and aromatics to place in the cavity as the Turkey cooks. Since I make my stuffing separately, these are added to flavor the meat and drippings. Once the turkey is cooked, they can be discarded, and the flavored drippings can be used to make some quick turkey gravy.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
