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Ina Garten Thanksgiving Turkey Recipe

Ina Garten Thanksgiving Turkey recipe
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Ina Garten’s Thanksgiving Turkey is a classic roasted turkey recipe seasoned with butter, herbs, and aromatics like garlic, lemon, and thyme. It’s roasted to perfection to achieve moist, flavorful meat with a golden-brown, crispy skin. The drippings from the turkey are used to make a flavorful gravy, completing the traditional Thanksgiving experience.

Ingredients

Scale

  • 1 whole turkey (12–14 pounds), thawed if frozen

  • Kosher salt and freshly ground black pepper

  • 1 large bunch of fresh thyme

  • 1 whole lemon, halved

  • 1 head of garlic, halved crosswise

  • 1 large onion, quartered

  • 4 tablespoons unsalted butter, melted

  • Olive oil (for brushing)

  • 2 cups chicken or turkey stock (for basting)

For the Gravy:

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 2 cups turkey drippings or stock

  • Salt and pepper to taste

Instructions

Step 1 – Preheat the oven

Preheat your oven to 325°F (165°C). Place the oven rack in the lowest position to fit the turkey comfortably.

Step 2 – Prepare the turkey

Remove the giblets from the cavity and pat the turkey dry with paper towels. Generously season the cavity with salt and pepper.

Step 3 – Stuff the cavity

Stuff the inside of the turkey with thyme, lemon halves, garlic halves, and onion quarters. This infuses the turkey with flavor and keeps it aromatic.

Step 4 – Butter the turkey

Brush the turkey’s exterior with melted butter, ensuring it’s evenly coated. Sprinkle generously with salt and black pepper for a flavorful, crispy skin.

Step 5 – Tie and position the turkey

Tie the legs together with kitchen twine and tuck the wings under the body. Place the turkey breast-side up on a roasting rack set inside a large roasting pan.

Step 6 – Roast the turkey

Roast uncovered for 2½ to 3 hours, depending on the weight. Baste the turkey with pan juices or warm stock every 30 minutes for added moisture and flavor.

Step 7 – Check for doneness

Use a meat thermometer to check the internal temperature. The thickest part of the thigh should reach 165°F (74°C). If the turkey is browning too quickly, cover loosely with foil.

Step 8 – Rest the turkey

Remove from the oven and tent with foil. Let the turkey rest for at least 20–30 minutes before carving. This allows the juices to redistribute for moist, tender slices.

Step 9 – Make the gravy

In a saucepan, melt butter and whisk in flour to create a roux. Slowly add turkey drippings or stock while whisking continuously. Simmer until thickened, then season with salt and pepper.

Step 10 – Carve and serve

Carve the turkey and arrange slices on a serving platter. Drizzle with gravy or serve on the side for the perfect Thanksgiving centerpiece.

Find it online: https://inagartencooks.com/ina-garten-thanksgiving-turkey/