Nervous about making a roast turkey? Don’t worry—you’ve got this!
I’ve made a roast turkey every year for the past I don’t even know how many years.
Even if I’m not cooking the bird on the main day, I still find time to roast my own sometime during the week of Thanksgiving.
We often have to split up the holiday based upon who’s able to make it to Maryland on the Thanksgiving, or a few days later instead.
So, inevitably, we have TWO turkey days among both sides of the family. There’s nothing wrong with that; it’s actually fun to spread the holidays out.
At my parents’ feast, along with the bird comes copious amount of sides, largely produced by the meals’ attendees, rather than one crazed Thanksgiving day cook, who’s trying to pull together dinner for fourteen with one oven, three working stove top burners (there are actually four burners, but one’s always too messy under the element to actually use—that’s not just me, right?), limited fridge space, and barely enough time.
On our homestead, we’re lucky to have use of my kitchen, the kitchen in the log cabin (it’s modern, even though the original cabin is circa 1700s) and my parents’ space.
It’s a dream setup for large dinner gatherings that require lots of prep, knowing that we have three ovens and ample stove top options!
Back to the turkey.
I don’t do anything special for my roast turkey.
I’m of the mindset that the simpler the better, otherwise it can create added chaos to a holiday that already has mayhem potential.
I’d prefer to enjoy a glass of wine, laugh with my family, and leisurely prepare Thanksgiving dinner, thankyouverymuch.
Here are some kitchen tools I use to make roast turkey:
- Large Roasting Pan
- Roasting Rack (this is perfect for use with a variety of pans and roast sizes)
- Digital Probe Thermometer
- Chef’s Knife
- 1 15-pound turkey (larger or smaller as needed)
- 1 recipe salted sage & pepper butter
- 2 large onions, quartered
- 1 head of fresh garlic, halved
- 1 bundle of fresh parsley and sage (stems are fine; nothing fancy)
- 1/4 cup olive oil
- 1 tablespoon salt
I use an oven safe digital thermometer that stays in while the turkey is cooking. It makes life SO much easier! If your turkey has a pop up timer built in, ignore it.
If you notice that the legs or the breast are browning too fast, loosely cover them with foil after an hour or two.