Your First Thanksgiving Turkey

Your First Thanksgiving Turkey

Time to impress the in-laws!

Adapted from Martha Stewart

Ingredients

Metric System
Servings
  • 2 oz butter
  • salt
  • black pepper
  • 1 whole turkey
  • 2 carrot
  • 2 celery
  • 1 onion
  • 1 orange
  • 5.3 oz vinegar
  • 4 oz sugar
  • 2 tbsp orange juice
  • Step 1

    Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.

    Step 2

    Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.

    Step 3

    Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.

    Step 4

    When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.

    Step 1

    Loosely tent with foil and let rest before carving.

    Step 2

    Transfer turkey to a platter.

    Step 3

    Brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes

    Step 4

    Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees.

    Step 5

    Place turkey on rack in pan; roast on bottom oven rack until golden brown.

    Step 6

    Rub turkey all over with butter; season with salt and pepper.

  • 2 tbsp butter
  • salt
  • black pepper
  • Step 7

    Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine.

    Step 8

    Let turkey sit at room temperature.

  • 1 whole turkey
  • Step 9

    Set a roasting rack over vegetables and coat with cooking spray.

    Step 10

    Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan.

  • 2 carrot
  • 2 celery
  • 1 onion
  • Step 11

    Preheat oven to 425 degrees, with racks in upper and lower thirds.

    Step 12

    Remove from heat and whisk in butter and orange zest.

  • 2 tbsp butter
  • 1 orange
  • Step 13

    Reduce heat and simmer, until mixture is syrupy, about 10 minutes.

    Step 14

    In a small saucepan, bring the ingredients to a boil over high.

  • 0.666666666666667 cup vinegar
  • 0.5 cup sugar
  • 2 tbsp orange juice
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