Best Ever Thanksgiving Turkey Recipe – Juicy & Full of Flavor
Juicy and full of incredible flavor, this Thanksgiving turkey recipe stands out far above the rest! There’s no need for any fancy equipment or tricks, but just a few easy secrets make this the only turkey recipe up to the standard of my family with Amish heritage.
Growing up in a family of Amish background, there was no shortage of good cooks which was especially evident around the holidays. Everyone had their favorite recipes which always came together perfectly for the best Thanksgiving and Christmas meals!
But the one recipe that everyone agreed was the very best was our family’s deviled Thanksgiving turkey. No matter who was in charge of the turkey that year, it was always the same recipe, and no one would’ve had it any other way. This recipe had been in my family for who knows how many years, and each time someone new learned to cook Thanksgiving dinner, this turkey was always at the center of the meal.
As I got older and ate Thanksgiving dinners not prepared by my family, I quickly realized why we had always considered deviled Thanksgiving turkey the very best. No turkey, whether it was fried, roasted, or made with someone else’s family recipe could ever quite compare to the rich flavor of my family’s turkey.
The first year I had a big part to play in preparing Thanksgiving dinner, I quickly volunteered to make the turkey. Even though it was my first time making it, it turned out just like those family Thanksgivings growing up. As long as I’m cooking Thanksgiving dinners, I’ll never make any other turkey recipe.
Why You’ll Love Deviled Thanksgiving Turkey
Juiciest turkey – Turkey is known to be a drier meat, but this recipe makes that look like a made-up myth. This turkey is more like the juiciest chicken you’ve ever had, but in turkey form.
Rich flavor – Covered in a delicious spice mixture, every bite is full of amazing flavor.
Beginner-friendly turkey – It doesn’t take years of practice to master this recipe! If you’ve never cooked a turkey before, this is the recipe you should make. In just a few easy steps, you’ll make the turkey everyone will rave about for years to come!
Classic old-fashioned recipe – Deviled Thanksgiving turkey doesn’t try to reinvent a holiday classic, it just improves it in the very best way possible.
Simple ingredients – No running to the grocery store for an ingredient you’ve never used! You likely already have everything in your kitchen that you need.
Forgiving recipe – Preparing Thanksgiving dinner can get a little hectic and the last thing you need is a recipe that will be ruined if you make the slightest mistake. While this recipe is best if you follow it exactly, I doubt anyone will notice if you run out of a certain spice or forget to baste it once or twice.
Save the Turkey Drippings
Drippings from deviled Thanksgiving turkey make the best gravy for mashed potatoes! The drippings are so flavorful on their own that the gravy doesn’t need any additional seasoning other than maybe a little salt and pepper to taste.
You can learn how to make your own amazing turkey gravy here.
How to Store Leftovers
Leftover turkey makes the best sandwiches, soup, or easy after-Thanksgiving meal! Store it in an airtight container in the fridge for up to 4 days. When you’re ready to eat it, for best results, cover and reheat in the oven.
Can I Freeze Deviled Thanksgiving Turkey?
Yes, leftover deviled Thanksgiving turkey freezes wonderfully! Simply place the turkey in an airtight container and freeze for up to 6 months. When you’re ready to eat it, place it in the fridge to thaw.
FAQs
What size turkey should I buy? – A good rule of thumb is to calculate 1 1/2 pounds of turkey per person if you want leftovers, and 1 pound per person if you don’t want leftovers. This seems like a lot, but remember that a good portion of the turkey weight is bones. If your group has lots of kids, you may want to choose a smaller turkey, but if you’re feeding people who really love Thanksgiving dinner, it’s better to cook a slightly larger turkey.
Should I buy a fresh or frozen turkey? – It’s completely up to you! I’ve always made this recipe with frozen turkeys (they’re usually cheaper and you can buy them in advance), but a fresh turkey would only make this recipe better!
What type of turkey should I use? – You can find lots of various labels on turkeys, and most won’t affect this recipe. However, make sure the turkey has not already been flavored (often called a self-basting turkey) or brined with salt. The best turkeys are organic and pasture-raised, but these are often not feasible to buy on a budget.
How long does it take to thaw a turkey? – It typically takes 24 hours to thaw every 4-5 pounds of turkey weight. So, for a 20 pound turkey, you’ll need to allow 4 full days to thaw.
How do I know when my turkey is done? – When the turkey is fully cooked, the meat in the thickest part of the breast and thigh will be 165 degrees or hotter. If you don’t have a meat thermometer, don’t worry! Simply insert a fork into the thickest part of the thigh and if the juices run clear and there is no pink or red tint to the meat, your turkey should be done.
How long can cooked turkey sit at room temperature? – It’s recommended to refrigerate or freeze any turkey leftovers after 2 hours of sitting at room temperature.
Tools You May Need
Baster (or ladle)
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Ingredients for Deviled Thanksgiving Turkey
Large turkey (16-20 pounds) – Fresh or thawed. If you are cooking a smaller or larger turkey, you can simply increase or decrease the spices accordingly. However, you don’t have to use the perfect amount of spices for it to still taste delicious!
Olive oil – If you prefer, you can substitute melted butter instead.
Salt – Sea salt or Himalayan is best.
Spices – For the best flavor, use quality spices with no additives.
How to Make Deviled Thanksgiving Turkey
It’s time to start prepping this turkey 2 days before the big meal!
First, we’ll prepare the spices. In a mixing bowl, stir together all of the spices and salt.
Next remove the neck and gibbets from the turkey. You can throw these away or do whatever you’d like to with them. Then place the turkey in a large roasting pan
Now for one of the secrets to the best turkey! On each side of the turkey, make about 8-10 1 1/2 inch long cuts into the turkey meat and rub the entire turkey, including the cavity, with olive oil.
Sprinkle the spice mixture over both sides of the turkey, covering every spot including putting a little bit in the cavity. Then press some of the spices into each of the slits you made in the meat.
Cover the roasting pan and place in the fridge for about 24 hours until it’s time to bake the turkey.
At least 8 hours before your meal needs to be ready, preheat your oven to 325 degrees. While it’s preheating, go ahead and remove the turkey from the fridge and add two cups of water to the bottom of the roasting pan. Then place the lid back on the pan.
Place the turkey in the preheated oven for 4 1/2 hours. Then, turn down the oven to 225 degrees and baste the turkey. You can use a traditional baster or a ladle to pour the drippings back over the turkey.
Continue baking the turkey for 2 more hours or until it’s cooked through, basting every hour until it’s done.
After the turkey is finished baking, remove it from the oven and pour some of the juices over it again. Replace the lid and let it rest for 30 minutes to one hour so it has time to absorb more juice into the meat.
Once it has finished resting, it’s time to carve and serve it! If you’d like you can pour a little more of the drippings over the turkey slices right before serving. You can also use any extra drippings to make the best gravy.
Enjoy your Thanksgiving turkey with a delicious holiday meal!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Delicious Thanksgiving Recipes
Gluten-Free Sweet Potato Casserole without Refined Sugar
Homemade Sugar-Free Cranberry Sauce
Fermented Cranberries in Honey – Best Cranberry Sauce
Gluten-Free Cranberry Crisp Bars
Deviled Thanksgiving Turkey
Juicy and full of incredible flavor, you'll quickly see why this is the best Thanksgiving turkey recipe there is!
Ingredients
- Large turkey (16-20 pounds)
- 3/4 cup olive oil
- 1/2 teaspoon salt per pound of turkey
- 2 tablespoons pepper
- 2 tablespoons sage
- 2 teaspoons curry powder
- 2 teaspoons garlic powder
- 2 teaspoons parsley
- 2 teaspoons celery seeds
- 1 teaspoons paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon allspice
- 3-4 bay leaves, finely crumbled
Instructions
- Start preparing your turkey 2 days in advance. In a mixing bowl, stir together all of the spices and salt.
- Remove the neck and gibbets from the turkey, and place the turkey in a large roasting pan.
- On each side of the turkey, make about 8-10 1 1/2 inch long cuts into the meat.
- Rub the entire turkey, including the cavity, with olive oil.
- Sprinkle the spice mixture over both sides of the turkey, covering every spot including putting a little bit in the cavity. Then press some of the spices into each of the slits you made in the meat.
- Cover the roasting pan and place in the fridge for about 24 hours until it's time to bake the turkey.
- At least 8 hours before your meal needs to be ready, preheat your oven to 325 degrees.
- Remove the turkey from the fridge and add two cups of water to the bottom of the roasting pan. Put the lid back on the pan.
- Place the turkey in the preheated oven for 4 1/2 hours.
- Turn down the oven to 225 degrees and baste the turkey.
- Continue baking the turkey for 2 more hours or until it's cooked through, basting every hour until it's done.
- After the turkey is finished baking, remove it from the oven and pour some of the juices over it again.
- Replace the lid and let it rest for 30 minutes to one hour so it has time to absorb more juice into the meat.
- Once it has finished resting, you can carve and serve it. If you'd like, you can pour a little more of the drippings over the turkey slices right before serving. You can also use any extra drippings to make the best gravy.
- Enjoy your Thanksgiving turkey with a delicious holiday meal!
Notes
- It typically takes 24 hours to thaw every 4-5 pounds of turkey weight. So, for a 20 pound turkey, you'll need to allow 4 full days to thaw.
- When the turkey is fully cooked, the meat in the thickest part of the breast and thigh will be 165 degrees or hotter. If you don't have a meat thermometer, simply insert a fork into the thickest part of the thigh and if the juices run clear and there is no pink or red tint to the meat, your turkey should be done.
