Thanksgiving Turkey

155 mins
Serves 1
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Directions

  1. 1Combine paprika, onion powder, garlic powder, coarse black pepper, coarse salt, celery seed (optional), Cajun seasoning, and red chili flakes in a bowl and mix well.
  2. 2In another bowl, combine softened butter, chopped parsley, rosemary, thyme, minced garlic, and some of the seasoning blend.
  3. 3Separate the skin from the breast and legs of the turkey.
  4. 4Stuff the butter mixture under the turkey skin.
  5. 5Apply the remaining butter mixture on the outside of the turkey.
  6. 6Drizzle olive oil over the turkey and rub it in.
  7. 7Season the outside of the turkey with the remaining seasoning blend, ensuring to cover the bottom as well.
  8. 8Stuff the turkey cavity with aromatics like celery, carrots, onion, petite potatoes, thyme, sage, rosemary, lemon, and garlic.
  9. 9Place the turkey in a baking pan with the aromatics.
  10. 10Cover the pan with foil.
  11. 11Bake in the oven at 350°F (175°C) for 2 hours and 25 minutes, or until the turkey breast reaches 145°F (63°C).
  12. 12Remove the foil, baste the turkey with its juices.
  13. 13Return the turkey to the oven uncovered at 450°F (232°C) for 30 minutes, or until the breast reaches 150°F (66°C) and the skin is golden brown.
  14. 14Let the turkey rest for 20-25 minutes before carving.
  15. 15Carve the turkey and serve.

Ingredients

  • 2 Tsp Paprika
  • 1.25 Tbsp Onion powder
  • 1.25 Tbsp Garlic powder
  • 1.5 tsp Coarse Black pepper
  • 2 Tsp Coarse Salt
  • 1.5 tsp Celery Seed
  • 1 Tbsp Cajun Seasoning
  • 1 tsp Red Chili Flakes
  • 13 lbs Turkey
  • 2 sticks Unsalted Butter
  • 5 Cloves Minced Garlic
  • 1 Sprig Thyme
  • 0.66 Cup Chopped Parsley
  • 1 Sprig Rosemary
  • 4 Tbsp Seasoning Blend
  • Oil
  • 3 Celery
  • 3 Carrots
  • 1 Large Yellow Onion
  • 2 Lbs Petite Potatoes (Red & Gold)
  • 3 Sprigs Thyme
  • 1 Sprig Sage
  • 2 Sprigs Rosemary
  • 1 Whole Lemon
  • 1 Head Garlic

Equipment

BowlSpoonCutting boardKnifeBaking panFoilOvenMeat thermometerBasting toolSpatula

Tips

  • Let the turkey rest for 20-25 minutes after cooking to ensure it's juicy.