Golden Turkey Thanksgiving, Complete, Accurate, and Professional Recipe

Below is the full, measurement-accurate, step-by-step English version. Everything is left-aligned as you requested.

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Ingredients (For a 14–18 lb Turkey)

Turkey

• Whole turkey: 1 (14–18 lb)
• Kosher salt: 3 tbsp
• Black pepper: 2 tsp

Herb Butter

• Softened butter: 200 g
• Garlic, minced: 5 cloves
• Lemon zest: 1 lemon
• Rosemary, chopped: 2 tbsp
• Thyme, chopped: 2 tbsp
• Parsley, chopped: 3 tbsp

Cavity Aromatics

• Onion: 1
• Lemon, halved: 1
• Celery stalks: 2
• Carrot: 1
• Bay leaves: 2
• Garlic head, halved: 1

For the Roasting Pan

• Onions sliced: 2
• Carrots: 2
• Celery stalks: 3
• Fresh herbs (thyme, rosemary)
• Chicken broth or water: 2 cups

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Equipment Needed

• Large roasting pan
• Rack
• Foil
• Kitchen twine
• Meat thermometer
• Basting brush

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Preparation Timeline

Step	Time
Thawing	3–4 days
Dry brine	12–24 hours
Prepping	20–30 minutes
Roasting	3–4.5 hours
Resting	30–60 minutes

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Step 1: Thawing

Allow 24 hours per 5 lb of turkey in the fridge.
A 15-lb turkey needs 3 full days.

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Step 2: Dry Brining

1. Pat the turkey completely dry.
2. Rub salt and pepper over the skin and inside the cavity.
3. Place uncovered in the refrigerator for 12–24 hours.

This ensures deeper flavor and crisp golden skin.

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Step 3: Making the Herb Butter

Mix all herb-butter ingredients in a bowl.

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Step 4: Pre-Roast Preparation

1. Let the turkey sit at room temperature for 30 minutes.
2. Carefully lift the skin and spread half the herb butter underneath.
3. Rub the remaining butter over the skin.
4. Stuff the cavity with onion, lemon, garlic, celery, and bay leaves.
5. Tie the legs with kitchen twine.

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Step 5: Preparing the Roasting Pan

Place sliced vegetables and herbs on the bottom of the pan.
Add the rack on top.

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Step 6: Roasting the Turkey

Preheat

Set your oven to 350°F (175°C).

Roasting Times

Turkey Weight	Estimated Cooking Time
12–14 lb	3–3.5 hours
14–18 lb	3.5–4.5 hours
18–20 lb	4.5–5 hours

Cooking Instructions

1. Place the turkey breast-side up on the rack.
2. Baste every 45 minutes with pan juices.
3. If the breast browns too quickly, tent it with foil.

Target Internal Temperatures

• Thigh: 175°F (80°C)
• Breast: 160°F (71°C)

The temperature will rise slightly during resting.

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Step 7: Resting

Let the turkey rest for 30–60 minutes before carving.

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Step 8: Carving

1. Remove legs and thighs first.
2. Then wings.
3. Slice the breasts against the grain.

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Step 9: Making the Gravy

1. Remove excess fat from the pan.
2. Deglaze with ½ cup broth.
3. Make a roux: 2 tbsp butter + 2 tbsp flour.
4. Add the pan drippings.
5. Simmer for 10 minutes until thickened.

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Serving

1. Garnish with fresh herbs, lemon slices, and roasted vegetables.
2. Your turkey will be crispy, golden, tender, and beautifully aromatic.

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10 Unique FAQs

1. How much turkey do I need per person?

You should plan on 1 to 1.5 pounds (450–680 g) per person. If you want leftovers, aim for the higher end.

2. Should I dry brine or wet brine the turkey?

Dry brining is usually better because it gives deeper flavor and crispier skin while being easier and less messy. Wet brining adds moisture but can soften the skin.

3. What internal temperature should the turkey reach?

The turkey is done when the thigh reads 175°F (80°C) and the breast reaches 160°F (71°C). The temperature rises slightly during resting.

4. How do I keep the turkey breast from drying out?

Spread herb butter under the skin, tent the breast with foil if it browns too fast, and avoid overcooking. Using a thermometer is essential.

5. Should I stuff the turkey or cook stuffing separately?

For safety and even cooking, it’s best to cook stuffing separately. Stuffing inside the cavity increases cooking time and can dry out the meat.

6. How often should I baste the turkey?

Baste every 45 minutes. Over-basting cools the oven and can slow down browning.

7. Why isn’t my turkey skin turning golden?

The skin must be very dry before roasting. Also ensure the oven temp is correct, use butter or oil on the skin, and avoid covering the turkey too long.

8. Can I roast the turkey a day ahead?

Yes. Roast it fully, slice it, and store it with its juices. Reheat gently covered with broth at 300°F (150°C). It won’t be as crispy but stays juicy.

9. How long should the turkey rest before carving?

Let it rest for 30–60 minutes. This keeps the juices inside and makes slicing cleaner.

10. What’s the best way to store and reheat leftovers?

Store leftovers in airtight containers for 3–4 days. Reheat gently with a splash of broth in a covered dish at 300°F (150°C) to keep it moist.

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