World’s Best Turkey Recipe
Grandpa John always made the turkey for every occasion. Whether it was Christmas, Easter, or New Year’s, the turkey was always Grandpa John’s domain. I remember the smell of the house, and it was absolutely irresistible. We’d arrive around noon for dinner so my mom could help in the kitchen. And I’d sit and watch while he created magic.
He’d start days in advance, letting the turkey thaw and then cooking it in such a way that it was the perfect golden brown with a juicy texture. It was SO good. The smell was divine, and I’d sit and watch him and my mom hustle and bustle all day to make this phenomenal meal.
It wasn’t until our first holiday after he passed that I realised what a privilege it was to have that. When we were cleaning out his home, we came across his old, beaten-up turkey recipe. He’d always meant to share it with us, but we always forgot to write it down, and we all just assumed he’d be around to make it. But now, we can make his turkey and remember him every holiday while we use his recipe and share the stories of him making our favourite showstopping meal.
Turkey can be incredibly intimidating to make. Getting the taste and texture just right while not overcooking it and making it dry can be a tricky task! Today we’re sharing some tips, tricks, and the recipe for making my Grandpa John’s amazing turkey!
Why We Love This Best Turkey Recipe
- It’s a no-baste recipe.
- It makes a gorgeous centrepiece to a festive feast.
- It tastes fantastic.
- No fancy equipment is needed.
- It’s juicy and has an amazing roasted texture.
Equipment Needed
(Don’t worry, it’s nothing fancy!)
- Roasting pan with a roasting rack
- Meat thermometer
- Cutting board (for carving the turkey when it’s cooked)
- Aluminum foil (for covering the turkey if the skin gets too brown too quickly)
- Mixing bowl (to combine the seasonings)
- Measuring cups and spoons (for accurate measuring)
- Paper towel (to pat the turkey dry)
World’s Best Turkey Ingredients
Turkey: To choose a turkey, you need to know how many people you’re serving. A rough guide is 1 pound per person, or if you want leftovers, 1.5 pounds per person. For the purpose of this recipe, we’re using a 12–14-pound turkey thawed.
¼ cup olive oil or melted butter—for mixing with the spices to rub all over the turkey.
Seasonings: 2 tablespoons of Kosher salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried thyme, and 1 tablespoon of dried rosemary.
1 quartered lemon: This is to flavour the turkey from the inside out.
1 quartered onion. This is to stuff the turkey with along with the lemon.
4-5 cups of chicken or turkey broth: The broth helps to create steam and keep the turkey moist instead of drying out.
Frequently Asked Questions About This Roasted Turkey
1. What size of turkey do I need?
A good rule of thumb to choose a turkey is 1 pound per person or, if you want leftovers, 1.5 pounds per person.
If you’re serving,
8-12 people, 12-14 pound turkey
6-8 people, 8-10 pound turkey
4-6 people, 6-8 pound turkey
2. How long does it take to thaw turkey?
It takes approximately 24 hours per 4-5 pounds of turkey. So a 12-14 pound turkey would take 2-3 ish days.
Thawing turkey guideline –
8-12 pound turkey: 1-2 days
12-16 pound turkey: 2-3 days
16-20 pound turkey: 3-4 days
20-24 pound turkey: 4-5 days
3. How do I keep the skin from burning when the turkey isn’t finished cooking?
By covering the turkey with aluminum foil, you can protect the turkey’s skin while still letting it roast until it reaches the right temperature.
4. How do I know when the turkey is done cooking?
It’s recommended to use a meat thermometer to check the internal temperature of the turkey. Check the thickest part of the breast and ensure it’s at 165 F, the innermost part of the thigh without touching the bone, should be at 175 F, and the stuffing if you have it should also be at 165 F.
How to Make the World’s Best Turkey
- Preheat the oven. Preheat your oven to 325 F.
- Prepare the turkey: remove the packaging from the turkey and take out the giblets and neck from the cavity. Proceed to pat the turkey dry with paper towels.
- Season: Mix the seasonings with the olive oil (or melted butter) in a small bowl. Rub it all over the turkey and inside the cavity.
- Stuff: Stuff the cavity with the lemon and onion to add flavour and moisture.
- Get ready to roast. Place the turkey breast side up on a roasting rack inside a roasting pan. Pour 2 cups of broth at the bottom to help make steam and keep the turkey moist and juicy.
- Roast: Roast the turkey approximately 13–15 minutes per pound.
- Check the temperature. After two hours of cooking, use a meat thermometer to check the internal temperature of the thigh and breast.
- Continue: Continue roasting until the turkey reaches the desired temperature. If required, add more broth to the bottom of the roasting pan.
- Once cooked: Once the turkey is cooked, remove it from the roasting pan and let it rest for 30 minutes before carving.
- Carve: Carve up your turkey and serve it along with your favourite sides!
Ready for Turkey?
Well, there you have it. Grandpa John’s incredible turkey recipe. It gives the turkey a gorgeous golden colour with amazing flavour and irresistible juiciness. So, don’t be intimidated the next time you need to roast a turkey. Bookmark this page right now so you can easily refer back to it. This recipe promises a delicious turkey packed with fantastic seasonings and a beautiful golden texture. It doesn’t get any better than Grandpa John’s best turkey recipe, and now you can enjoy his magic too!
