Description

This Best Thanksgiving Turkey Recipe delivers a flavorful, juicy turkey perfect for your holiday feast. Featuring a robust dry rub and a herbaceous wet butter rub, the turkey is stuffed with fresh aromatics and slow-roasted in an oven bag to ensure maximum tenderness and moisture. Refrigerated to marinate overnight, this method guarantees deep flavor penetration and a beautifully golden, tender bird.

Ingredients

Scale

Dry Rub

1 large yellow onion
2 teaspoons smoked paprika
4 cloves garlic
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon sea salt
1 1/2 teaspoons ground black pepper
3/4 teaspoon cardamom powder
3 bay leaves
10 pound turkey

Wet Rub

1/2 cup softened salted butter, melted and slightly cooled
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon paprika
1/3 cup fresh parsley
3 tablespoons fresh thyme
3 tablespoons fresh lemon juice
Zest of 1 lemon
3 cloves grated garlic

To Stuff the Turkey

Unsalted butter to taste (cut into 1 tablespoon slices)
Aromatics: quartered medium onion, thyme, rosemary, sage, celery stalk cut into thirds, large carrot cut into thirds
2 tablespoons all-purpose flour (for oven bag)

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Instructions

Prepare Dry Rub: In a food processor, combine the large yellow onion, smoked paprika, garlic cloves, garlic powder, onion powder, sea salt, ground black pepper, cardamom powder, and bay leaves. Blend until you get a smooth consistency to form the dry rub marinade.
Prepare Turkey: Remove the neck and giblets from the turkey cavity. Pat the 10-pound turkey dry thoroughly using clean paper towels to ensure the rub adheres well.
Apply Dry Rub: Carefully lift the skin over the breasts and legs. Rub some of the dry rub marinade under the skin, massaging it in evenly for deep flavor. Rub some inside the cavity and all over the exterior of the turkey.
Prepare Wet Rub: In a bowl, whisk together melted softened salted butter, sea salt, black pepper, paprika, fresh parsley, fresh thyme, fresh lemon juice, lemon zest, and grated garlic to create the wet butter rub.
Butter Rub Application: Brush the wet butter rub all over the outside of the turkey, coating it thoroughly for added moisture and flavor.
Butter Under Skin: Cut unsalted butter into 1 tablespoon pieces. Slide these pieces under the skin of the breasts and legs, distributing evenly to keep the meat moist during cooking.
Stuff Turkey: Stuff the turkey cavity with the quartered medium onion, thyme, rosemary, sage, celery stalk pieces, and carrot pieces for aromatic flavor infusion.
Prepare Oven Bag: Sprinkle 2 tablespoons of all-purpose flour inside an oven bag to prevent bursting. Place the seasoned turkey inside the oven bag, seal it tightly ensuring no air is trapped, and cut six slits in the bag to allow steam release.
Marinate: Refrigerate the prepared turkey overnight (approximately 12 hours) to allow flavors to permeate the meat thoroughly.
Bake Turkey: Preheat the oven to 350 degrees Fahrenheit. Bake the turkey inside the oven bag for approximately 2 hours and 30 minutes, checking to ensure the internal temperature reaches 160 degrees Fahrenheit for safe doneness.

Notes

Cooking times vary with turkey size; always use a meat thermometer to ensure the internal temperature reaches 160°F for safety.
Using an oven bag helps keep the turkey moist and tender while reducing cooking time.
Butter placed under the skin adds moisture and richness; do not skip this step.
Allowing the turkey to marinate overnight greatly enhances flavor absorption.
If you do not have an oven bag, roasting uncovered and basting regularly can be an alternative, but may require longer cook time.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg