How to make a juicy Thanksgiving Turkey without using a brine or injecting! Never waste your precious time again!
Everyone wants the perfect Thanksgiving Turkey Recipe, but no one wants to brine, inject, and all of that other crazy stuff. Trust me, I feel you! I’m one of those people! I refuse to waste my time on one dish, when I could be making several things! That’s why when it comes to making my thanksgiving turkey, my recipe is simple. I don’t use a brine, nor do any funny injections. I simply whip up some turkey butter, stuff the turkey’s cavity with a bunch of goodies, and my Thanksgiving Turkey always comes out juicy any moist. Since my Thanksgiving turkey recipe is so easy, I don’t have to fuss over it. I can tend to other dishes such as creamy candied yams, baked mac & cheese, and down home cornbread dressing (Oh yes darlin’, you know how I do!)
In this post I’m going to share my recipe for a no fuss, always perfect, juicy Thanksgiving Turkey. This recipe will having you wondering why you’ve been playing the brine and injecting game for so long!
Again, this Thanksgiving turkey recipe is super easy. Instead of doing a time consuming brine, or annoying injection- I stuff the cavity of my turkey with a lot of goodies!
- Italian Parsley
- Granny Smith Apples
- & Thyme
If you haven’t used this combination before, it may sound a tab bit strange, but HUNNY LET ME TELL YOU – my turkey always comes out BOMB!!! The fruits , herbs, and everything else flavors the turkey perfectly. So there is no need to ever have to brine a turkey for 24 hours for flavor.
Now let me tell you about my turkey butter, and why I use it. I use a turkey butter for Thanksgiving Turkey recipe, for two reasons. The turkey butter not only seasons the turkey, but it makes it so juicy!!! I use salted butter, and I season the butter with a ground sage, garlic powder, onion, powder, a little salt, and fresh black pepper. I then whip up the butter until it’s nice and creamy, then I slather the butter under turkey skin & all over the surfaces of the turkey.
The turkey butter makes & keeps the turkey extra juicy. It is a must if you want a super tender & moist bird.
FYI The turkey that I made for this Thanksgiving turkey tutorial weighed 13 lbs. I cooked my turkey 3 hours and 15 minutes on 350 F. I left the turkey uncovered for the first hour. Then the turkey was pulled out of the oven, and baste with the drippings at the bottom of the roast pan. I then covered with foil for the last 2 hours and 15 minutes of cooking.
All of the dripping leftover, would make a killer homemade turkey gravy!
***Remember for every 1 pound, cook the turkey for 15 minutes. For an example you have a 8 lb turkey, that will be 2 hours. Also remember to cook the turkey with the breast up!***
Watch the tutorial
- 13 lb Whole Turkey, everything removed from cavity
- 8 tbsp salted butter, softened (not margarine)
- 1 tsp salt
- 2 tsp ground sage
- ½ tsp ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 4 large stalks of celery, roughly chopped
- 2 large carrots, peeled & chopped
- 1 bunch of Italian parsley
- 1 large onion, chopped
- 2 large oranges,sliced
- 2 large granny smith apple, sliced
- 1 large lemon, sliced
- 5-6 sprigs of thyme
- First things first. Make sure that you thoroughly wash all of the fruit, veggies, and herbs prior to anything else. Then set to the side.
- Preheat the oven on 350 F.
- Clean the turkey. Make sure that the cavity is emptied, and all of the excess skin if trimmed.
- In a medium sized mixing bowl, toss in the softened butter. Also sprinkle in the onion powder, garlic powder, sage, salt, and pepper.
- Mix everything until it is nice and cream.
- Loosing up the turkey skin , by using a spatula, or other kitchen utensil. Make sure that the skin is loose enough to place your hands underneath.
- Clean your hands, then divid the butter mixture in half.
- Rub half of the butter mixture under the turkey skin, and in the cavity.
- Stuff as much of the mixed veggies, herbs, and fruit into the turkey cavity. Toss the remaining apples, celery, and etc in the bottom of your roaster pan.
- Once the turkey is stuffed, tie the legs with butcher string.
- Paint the turkey with the remain butter. Make sure that you get all surfaces, sides, and the bottom.
- Next place the turkey on a rack, and place it into the roaster. If you don't have a rack you can put the turkey in the center of the fruits, veggies, and herbs.
- Put turkey in the oven, on the lower rack, uncovered for 1 hour.
- Remove the turkey from the oven and baste.
- Cover the turkey with foil, and cook for another 2 hours and 15 minutes. Remove and baste every hour.
- Once the turkey is done, remove it from the oven, baste, cover, and let rest for 30 minutes to 1 hour before serving.