Thanksgiving Turkey
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- Portions 10
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Servings - Hard
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Difficulty
Ingredients
- 12-15 pound turkey
- 1/3 cup kosher salt
- 1/4 cup light brown sugar
- 2 tablespoons black pepper, preferably freshly ground
- 1 bunch thyme
- 1 head garlic, halved crosswise
- 2 pounds small red onions, cut into halves
- 1/2 cup I Can't Believe it's Not Butter Original
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Whisk together kosher salt, brown sugar, and black pepper in a small bowl.
- Place a wire rack on a rimmed baking sheet and place the turkey on top of the wire rack. Remove the giblets from the cavity and discard. Pat turkey dry with paper towels. Gently rub kosher salt mixture all over the turkey, including inside the cavity. Refrigerate the turkey, uncovered, overnight.
- The next day, arrange half of the thyme on a clean baking sheet and place the turkey on top.
- Preheat oven to 325 degrees F.
- Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about half of the I Can’t Believe It’s Not Butter!® Original Spread under the skin and spread evenly. Spread the remaining I Can’t Believe It’s Not Butter!® Original Spread all over the outside of the skin.
- Stuff turkey cavity with remaining thyme, garlic, and some of the onions. Arrange other onions around the turkey. Truss the turkey legs with cooking twine.
- Roast the turkey for 3-3 1/2 hours, or until the internal temperature is 165 degrees F and skin is nicely golden brown. Baste the turkey and rotate sheet pan throughout the roasting process at least 2-3 times.
- Allow the turkey to rest, at room temperature for 30-60 minutes before carving.
If you have parsley stems or other herbs, you can add these ingredients to the cavity of the turkey for even more flavor.
