That really should say my recipe, my mom’s recipe, my grandmother’s recipe and further back even… Over the years and generations, we each probably tweaked it a bit to our liking but it’s the recipe that’s stayed in the family and one person in each generation carries the torch to cook the bird every year. For my generation, that person is me. 🙂
Early on, I’d say about 10 years old or so, my interest in cooking started. I’d hang out in the kitchen observing others prepare meals, helping with small tasks and enjoy watching how separate ingredients would be magically transformed into delicious dishes that people oohed and aahed over. The creative outlet and the chance to make family happy (and friends, later) were the hook for me. It’s been a lifelong passion ever since.
I’ve made this turkey every year for at least 17 years now. I’ve typically been the dinner host for family gatherings and even since my husband and I moved to Toronto from Montreal in 2008, we still end up with family visiting. I’d like to think they come to see me but secretly suspect it’s the turkey that draws them near. Or at least the craving for the continuity of family traditions. I look forward to the day that I’ll pass the recipe on to one of my nieces; Sienna seems more interested in cooking than Maddie but you never know. Luckily, I’ve got several more turkeys in me yet. 🙂
Roasted Turkey
Ingredients:
1 frozen turkey (I always get a Butterball and I let it defrost in the fridge anywhere from 3-5 days prior, depending on the size)
1 yellow onion, peeled and quartered
2 lemons, quartered lengthwise
Fresh thyme, a bunch (about 3-4 springs)
1/4 cup unsalted butter, softened (in the microwave) – I don’t always use it all
1/2 tsp dried thyme
Salt and pepper
Directions
Preheat the oven to 325F and get your roasting pan and meat thermometer ready. Make sure you adjust your oven racks too and your sink is empty and clean and so are your hands. Take the turkey out of the fridge, remove the wrapper and rinse out the turkey in the sink, remove the neck and giblets from the cavity, pat dry and place it in the roasting pan. (Warning: This is probably the least graceful prep exercise of anything you’ll ever cook, so best to do it with as few witnesses as possible. I usually get up at 6am to do it since we have a holiday lunch instead of a dinner. The only witness was usually the cat but even he looked at me with disdain during this part).
Next comes the fun part. Slather the softened butter all over the turkey; I use my hands. So fun. Next (after washing your hands of course), add the onion, lemon and fresh thyme to the cavity. Add a couple of pinches of salt and pepper in there too. Sprinkle the outside of the turkey with salt, pepper and dried thyme. Stick the meat thermometer in (I put it between the leg and the body because that’s usually the last spot to cook through), cover the pan/turkey with foil and pop it into the oven. Try not to throw your back out when doing this step. 🙂
Cooking times vary depending on size and whether the bird is stuffed or not. I usually get a 16-20 lb turkey and at 325F it usually cooks for about 4 hours. I rely on the meat thermometer to gauge when to start the side dishes which usually take about 2 hours start to finish, some started the day before to keep the oven free for turkey morning. See Butterball’s handy turkey calculator here which includes how much turkey to buy, how long to defrost it and how long to cook it.
Once there’s about an hour left, I remove the foil and baste if I’m so inclined. Since I usually carve in the kitchen and place turkey slices on a platter for the table (also make sure it’s all cooked through – no one wants a raw poultry surprise), there’s no pressure of the perfect looking bird. You can do so if you like.
That’s it! It’s the easiest thing to roast in my opinion and the most bang for your buck for the little effort that goes into it. The recipe above always results in a juicy and delicious turkey (if I do say so myself) and a house that smells amazing. The side dishes complement the turkey but the bird is the star of the show! My mom used to return the turkey slices/pieces to the pan and let them simmer in their juices while she finished the side dishes. I never found the patience to do that – once it’s ready I want to eat it now!!
Some pics of the holiday table over the years, some for a small gathering, some for a crowd: