What are some facts about turkeys for Thanksgiving?

Turkeys were first associated with Thanksgiving in the 1800s. A wild turkey can run up to 20 mph, and Benjamin Franklin once suggested it as the national bird!

What are 5 true facts about Thanksgiving?

The first Thanksgiving was in 1621. It lasted three days. Turkey wasn’t the main dish then. Abraham Lincoln made it a national holiday. Around 46 million turkeys are eaten each year.

Why do we only eat turkey on Thanksgiving?

Turkey became the centerpiece because it was large enough to feed families and more affordable than other meats. Its size makes it perfect for holiday gatherings.

How to prepare a Thanksgiving day turkey?

Thaw it in the fridge, season inside and out, spread herb butter under the skin, and roast at 325°F until the internal temperature reaches 160°F. Let it rest before carving.

Best Thanksgiving Turkey Recipe (Juicy & Crispy)

Name: Perfect Thanksgiving Turkey Recipe (Juicy, Crispy, and Foolproof)
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: For the turkey; 12 to 18 lb fully thawed turkey; Kosher salt and black pepper; 1 onion, peeled and quartered; 1 lemon, quartered; 1 to 2 sprigs fresh rosemary; 1 to 2 sprigs fresh thyme; 1 to 2 sprigs fresh sage; Tip: dried herbs work in a pinch, use one third the amount; For the herb butter; 3/4 cup unsalted butter, room temperature; 6 cloves garlic, minced; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp chopped fresh rosemary; 1 tbsp chopped fresh thyme; Optional vegetables for roasting; 1 onion, peeled and quartered; 3 celery ribs, chopped; 2 carrots, chopped

Description

Thanksgiving turkey with crispy skin and juicy meat, brushed with garlicky herb butter and roasted low and slow for foolproof holiday results.

Ingredients

Scale

For the turkey

12 to 18 lb fully thawed turkey

Kosher salt and black pepper

1 onion, peeled and quartered

1 lemon, quartered

1 to 2 sprigs fresh rosemary

1 to 2 sprigs fresh thyme

1 to 2 sprigs fresh sage

Tip: dried herbs work in a pinch, use one third the amount

For the herb butter

3/4 cup unsalted butter, room temperature

6 cloves garlic, minced

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

Optional vegetables for roasting

1 onion, peeled and quartered

3 celery ribs, chopped

2 carrots, chopped

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Instructions

1. Let the turkey sit at room temperature for 1 hour. Heat oven to 325°F.

2. Remove giblets. Pat the turkey dry very well, including the cavity.

3. Season the cavity with salt and pepper. Add onion, lemon, rosemary, thyme, and sage.

4. Mix softened butter with garlic, rosemary, thyme, salt, and pepper.

5. Gently loosen the skin over the breasts. Spread about one third of the herb butter under the skin.

6. Rub remaining herb butter all over the outside of the turkey.

7. Do not tie the legs. Tuck the wing tips under the body.

8. Set turkey on a rack in a roasting pan, or on the bed of vegetables.

9. Roast at 325°F for about 15 minutes per pound.

10. Rotate the pan halfway through. Tent loosely with foil if browning too quickly.

11. Begin checking temperature early. Target 158° to 160°F in the thickest breast and 170°F in the thigh.

12. Transfer to a board. Rest 30 minutes, loosely tented with foil.

13. Carve and serve with pan juices or gravy.

Notes

Avoid cooking stuffing inside the turkey for even doneness and better texture.

Do not wash the turkey to prevent cross contamination.

Do not truss the legs. Air circulation improves even cooking and crisp skin.

Resting the turkey for 30 minutes helps retain juices.

Thaw safely in the fridge 24 hours per 5 lb.

Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Category: Thanksgiving
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6 oz
Calories: 515
Sugar: 1 g
Sodium: 528 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 70 g
Cholesterol: 249 mg