It’s intimidating, after all, to cook Thanksgiving, and especially to do so for the first time, for the second time, for a new family, under different circumstances. It’s all new: this bird the size of a toddler, the multiple side dishes, the need for dessert. What comes first and what comes second? How do you manage to make all that food and serve it so that at least some of it’s hot at the same time? Yikes!
Today, is the final day of cooking up the storm! Celebrating Thanksgiving in our home.
Drain the brine and throw away all of it. Wash turkey.
Place in Roasting tray on rack.
Baste with melted butter.
Place in pre-heated Oven at 450 F degrees for 15 minutes. (to brown slightly)
Create a tent for the turkey with aluminium foil as shown in photo.
Place foil tent loosely over the roasting pan.
Bake for 2 1/2 hours at 350 F. (or as needed. Cook until the thigh temperature reaches 165 F)
Remove tent and bake till golden brown. (approx 45 minutes)
Remove from oven and let rest for 20 – 30 minutes before carving and enjoying at the table.
Serve with sides of Gravy, Mashed Potatoes, Butternut Squash, Green Beans and Stuffing.
Recipe Links:
Thanksgiving Turkey 🦃 series – Day 1 Brine the bird
Thanksgiving Turkey 🦃 series – Day 2 Flip the bird and stuff it
