Thanks giving Roast Turkey brings warmth, flavor, and tradition to your holiday table. Moreover, your celebration will be unforgettable and full of appreciation thanks to this easy yet tasty dish, which produces juicy meat, golden skin, and the ideal celebratory aroma.

Thanksgiving Roast Turkey:

• First, it is a great source of lean, high-quality protein.
• Additionally, it is packed with essential nutrients like B vitamins, zinc, and selenium.
• Moreover, it brings warmth, tradition, and togetherness to the Thanksgiving table.
• Its versatile flavor also pairs well with classic holiday sides.
• Furthermore, it provides ample leftovers for sandwiches, soups, and casseroles.
• Thanks to slow roasting, it delivers tender, juicy, and flavorful meat.
• Finally, it is ideal for feeding large families and gatherings easily.

Ingredients:

• 1 whole turkey (10–12 lbs), thawed
• ½ cup unsalted butter, softened
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tbsp dried parsley
• 1 lemon, cut in halves
• 1 onion, cut into chunks
• 4–5 garlic cloves
• Fresh herbs (rosemary, thyme, sage) for stuffing
• 1 cup chicken broth (for roasting)

Step-by-Step Instructions:

• Preheat the Oven:

First, preheat the oven to 325°F (165°C) to ensure it’s perfectly heated before roasting the turkey.

• Prepare the Turkey:

Afterwards remove giblets, rinse the turkey, and pat it completely dry with paper towels.

• Season the Turkey:

On the other hand mix melted butter, olive oil, salt, pepper, garlic powder, onion powder, paprika, rosemary, thyme, and parsley. Then, for optimal flavor, carefully rub the mixture all over the turkey, including under the skin.

• Stuff the Cavity:

Then, place lemon halves, onion chunks, garlic cloves, and fresh herbs inside the cavity to boost flavor and keep the turkey moist.

• Tie the Legs:

After seasoning, tie the turkey legs together with kitchen twine, and next, tuck the wings under the body to avoid burning.

• Place in Roasting Pan:

Finally,put the turkey on a roasting rack inside a pan. Next, carefully pour 1 cup of chicken broth into the bottom of the pan, which helps keep the turkey moist during roasting.

• Roast the Turkey:

Then, cook the turkey for 15 minutes per pound, adjusting the time based on its size. Meanwhile, baste it every 45 minutes, using the pan juices to ensure extra juiciness throughout.

• Check for Doneness:

Meanwhile,insert a meat thermometer in the thickest part of the thigh. Finally, it should read 165°F (74°C) when fully cooked.

• Rest the Turkey:

Once roasting is complete, remove the turkey from the oven and let it rest for 20–30 minutes to lock in the juices.This step ensures the juices are locked in and, consequently, makes carving easier.

• Pack for Give-Away:

Finally, carve the turkey or leave it whole based on your preference. Then, place it in a food-safe container or foil pan, cover tightly, and don’t forget to include reheating instructions for the recipient.

Preparation Time:

• Prep Time: 25–30 minutes
• Marinating/Seasoning Time (optional): 1 hour or overnight for deeper flavor
• Cooking Time: 3–4 hours (depending on turkey size: 15 minutes per pound)
• Resting Time: 20–30 minutes
• Total Time: 4–5 hours

Serving:

A 10–12 lb turkey serves 6–8 people

Indeed it is ideal for holiday giveaways, family dinners, or charity meals

To complete the meal, serve the turkey alongside sides such as mashed potatoes, stuffing, roasted vegetables, and cranberry sauce for a well-rounded feast.