Turkey is the staple and highlight of Thanksgiving. Whether you grow out and finish your own turkey from Meyer Hatchery or purchase one from the grocery store, we want to provide you with delicious recipes that are sure to savor any flavor. Marie shares her traditional roasted turkey recipes that will provide your family with a tender juicy turkey for the Thanksgiving Table
- 1 Turkey
- 2 Lemons quartered
- 1 Large Onion cut into eighths
- 4-6 Cloves of Garlic
- 1 Bundle of Fresh Thyme
- Olive Oil
- Take your whole, completely thawed, turkey and remove the gizzards and any pouches from the inside cavity. Coat the entire turkey with olive oil and liberally salt and pepper the inside and outside of the turkey.
- It is easier to add the stuffing if the opening of the turkey is upright, you can get more in that way. Start by layering the stuffing ingredients a little at a time, and gently squeeze the lemons while putting them in to get the juices flowing.
- Set the turkey down, breast side down, sprinkle a little lemon and thyme on top of the turkey before completely covering with foil.
- Bake per weight instructions, remove the foil and baste every 15 minutes for the last 2 hours of cook time. Once done, use the thermometer to check the thickest parts of the turkey, being careful not to touch the bones (they will give you an incorrect temp reading). Let sit for 10-15 minutes before carving.
- The roasting pan is helpful with this turkey recipe since it catches all of the juices. There will be too much for a shallow pan and the rack makes it so the bird is nice and golden brown all the way around. The thermometer is recommended, even if you have a turkey with a “pop-up timer”, this way you can check all of the areas to make sure they are at the correct temperature for consumption.
See this recipe in action, along with 2 other fantastic turkey recipes!