Thanksgiving whole turkey recipe
Whole turkey is a must have for the holidays if you have a large gathering. Learn how to prepare this juicy, oven-baked roasted turkey recipe with tips for leftovers, storage, and serving ideas.
Ingredients
- 8 lb whole turkey (fully thawed)
Turkey marinade
- 6 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoons salt
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 2 tablespoons Italian seasoning
- Juice from ½ a lemon
Extras
- 2 apples
- 1 ½ lemons
- sprigs of fresh thyme rosemary
Instructions
- Preheat the oven to 350°F. Mix the marinade ingredients in a bowl.
- Coat the turkey, including the cavity, with the marinade. For best results, marinate for several hours or overnight.
- Stuff the cavity with sliced apples and lemon, tie the legs, and add rosemary and thyme to the pan.
- Cover with foil and roast for 2 hours 15 mins. Remove foil, increase oven to 400°F, and roast for 30 more minutes or until internal temp reaches 165°F
- Tent the turkey with foil and let it rest for 30 minutes before carving or serving.
Notes
For best results, Turkey should be fully thawed.
- Always thaw your turkey in the refrigerator; allow 24 hours for every 4-5 pounds of turkey.
- Use a Meat Thermometer: Ensure the thickest part of the turkey reaches 165°F for safe consumption. (Breast area should be up to 165°F (74°C) and 185°F for the thigh area)
- Let It Rest: After roasting, let the turkey rest for 20–30 minutes before carving to retain its juices.
Nutrition
Calories: 586kcalCarbohydrates: 10gProtein: 70gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 232mgSodium: 1276mgPotassium: 834mgFiber: 3gSugar: 6gVitamin A: 234IUVitamin C: 13mgCalcium: 69mgIron: 4mg
Tried this recipe?Let us know how it was!
