Mohamed Shili This easy and delicious turkey recipe by Paula Deen is perfect for a hearty, comforting meal. With its golden, crispy skin and juicy, flavorful meat, it’s a showstopper for any gathering. Using simple, everyday ingredients like fresh herbs and garlic, this recipe offers flexibility and guarantees a rich, homemade gravy that’s the ultimate finishing touch!
Recipe Ingredients:
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon plus 1/8 teaspoon pepper
- 1 (12-14-lb) turkey, thawed if frozen
- 1 onion, quartered
- 1 head garlic, halved crosswise
- 2 teaspoons fresh herbs, chopped, such as thyme, parsley, rosemary, and sage
- 2 bay leaves
- 1/2 cup unsalted butter, melted
- 1 (14 1/2-oz) can chicken broth
- 1/4 cup cornstarch
- 1/3 cup water
How To Make Turkey Recipe?
- Preheat the oven: Preheat your oven to 325°F / 160°C.
- Season the turkey cavity: Sprinkle 1/2 tsp / 2.5 g kosher salt and 1/4 tsp / 1.2 g black pepper inside the turkey cavity.
- Stuff the turkey: Fill the cavity with the quartered onion, halved garlic, fresh herbs, and bay leaves.
- Prepare the turkey for roasting: Place the turkey breast-side up on a rack in a large roasting pan. Brush with half of the melted butter, and sprinkle the outside with the remaining kosher salt and black pepper. Truss the turkey if you wish.
- Roast the turkey: Cover the turkey loosely with foil and roast for 2 hours and 30 minutes.
- Increase oven temperature and baste: Remove the foil and brush the turkey with the remaining melted butter. Increase the oven temperature to 425°F / 220°C. Continue roasting until a meat thermometer inserted into the thickest part of the thigh (away from the bone) registers 180°F / 82°C. This will take about 45 minutes, but tent with foil during the last 15 minutes if the skin is browning too quickly.
- Rest the turkey: Let the turkey rest for 15 minutes before carving.
Recipe Tips:
- Choose the right turkey size: For the juiciest results, pick a turkey size that suits your oven and cooking time. Allow about 1 pound (500g) of turkey per person.
- Thoroughly thaw the turkey: If using a frozen turkey, ensure it is fully thawed before cooking. A partially frozen turkey can cook unevenly, leading to dry or undercooked meat.
- Use a meat thermometer: To avoid guessing, use a thermometer to check the thickest part of the thigh. The internal temperature should reach 180°F / 82°C.
- Don’t skip resting: Letting the turkey rest for 15 minutes keeps it juicy. This step allows the juices to redistribute, making every slice tender and flavorful.
- Gravy hack: If your gravy isn’t thickening, dissolve a little cornstarch in cold water, then slowly whisk it into the simmering gravy until it reaches the perfect consistency.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey cool to room temperature. Once cooled, store it in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Keep it in the refrigerator for up to 3 days.
- Freeze: After cooling the turkey to room temperature, place portions in freezer-safe bags or containers. Label and freeze for up to 3 months.
- Reheat: Place the turkey slices in a pan over low heat with a bit of broth or gravy. Cover and heat gently, stirring occasionally, until thoroughly warmed.
Nutrition Facts
- Calories: 1,510 kcal
- Total Fat: 113.6 g
- Saturated Fat: 8 g
- Cholesterol: 470.6 mg
- Sodium: 6,378.2 mg
- Potassium: 1,192.2 mg
- Total Carbohydrate: 23.3 g
- Dietary Fiber: 1.9 g
- Sugars: 11.1 g
- Protein: 102.8 g
Check out More Recipes:
Paula Deen Turkey Recipe
Description
This easy and delicious turkey recipe by Paula Deen is perfect for a hearty, comforting meal. With its golden, crispy skin and juicy, flavorful meat, it’s a showstopper for any gathering. Using simple, everyday ingredients like fresh herbs and garlic, this recipe offers flexibility and guarantees a rich, homemade gravy that’s the ultimate finishing touch!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 325°F / 160°C.
- Season the turkey cavity: Sprinkle 1/2 tsp / 2.5 g kosher salt and 1/4 tsp / 1.2 g black pepper inside the turkey cavity.
- Stuff the turkey: Fill the cavity with the quartered onion, halved garlic, fresh herbs, and bay leaves.
- Prepare the turkey for roasting: Place the turkey breast-side up on a rack in a large roasting pan. Brush with half of the melted butter, and sprinkle the outside with the remaining kosher salt and black pepper. Truss the turkey if you wish.
- Roast the turkey: Cover the turkey loosely with foil and roast for 2 hours and 30 minutes.
- Increase oven temperature and baste: Remove the foil and brush the turkey with the remaining melted butter. Increase the oven temperature to 425°F / 220°C. Continue roasting until a meat thermometer inserted into the thickest part of the thigh (away from the bone) registers 180°F / 82°C. This will take about 45 minutes, but tent with foil during the last 15 minutes if the skin is browning too quickly.
- Rest the turkey: Let the turkey rest for 15 minutes before carving.
Notes
- Choose the right turkey size: For the juiciest results, pick a turkey size that suits your oven and cooking time. Allow about 1 pound (500g) of turkey per person.
- Thoroughly thaw the turkey: If using a frozen turkey, ensure it is fully thawed before cooking. A partially frozen turkey can cook unevenly, leading to dry or undercooked meat.
- Use a meat thermometer: To avoid guessing, use a thermometer to check the thickest part of the thigh. The internal temperature should reach 180°F / 82°C.
- Don’t skip resting: Letting the turkey rest for 15 minutes keeps it juicy. This step allows the juices to redistribute, making every slice tender and flavorful.
- Gravy hack: If your gravy isn’t thickening, dissolve a little cornstarch in cold water, then slowly whisk it into the simmering gravy until it reaches the perfect consistency.
Paula Deen Turkey Recipe
