- 1 whole turkey, neck & giblets included
- 3/4 cup (168g) unsalted butter, softened
- 1.5 tsp (6g) MSG
- 1.5 tsp (4g) kosher salt, plus more to taste
- Freshly ground black pepper
- 3 cloves garlic, grated
- Optional aromatics: onion wedges, parsley, sliced lemon, peel-on garlic cloves
Quick & Easy Roasted Thanksgiving Turkey
Joshua Weissman shows you how to make a proper Thanksgiving turkey on a budget, and you'll definitely impress your family with this one.
Prep:
15 minutes
Cook:
1 hour
Serves:
8
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Ingredients
Directions
- Preheat the oven to 450°F (232°C).
- Remove the turkey neck and giblets. Reserve the giblets for another use at a later time and reserve the neck for turkey stock. Using paper towels, pat the turkey all over until very dry.
- Place a cooling rack over a baking sheet. Optionally, you can arrange some onion, fresh parsley, sliced lemons and garlic cloves onto the cooling rack to infuse the turkey as it roasts. Set aside.
- To spatchcock the turkey: lay the bird breast-side-down on a clean, flat work surface. Using very sharp poultry or kitchen shears, cut lengthwise up both sides of the backbone and remove the spine. Reserve the spine for stock. Turn the turkey so it’s now breast-side-up and using your palms, press down forcefully on the breastbone until you hear a crack and the turkey flattens.
- Place the turkey, breast-side-up, onto the prepared cooling rack (on top of the aromatics, if using), spreading out the thighs and legs and tucking the wings under the bird. Wrap the exposed ends of the drumsticks with aluminum foil. Set aside.
- To make the garlic butter: In a medium bowl, add the softened butter, MSG, 1.5 teaspoons (4g) kosher salt and garlic. Mix together until thoroughly combined.
- Season the turkey generously with salt and pepper. Using your hands, spread half of the garlic butter all over the outside of the turkey and under the skin, being careful not to pierce the skin.
- Roast in the oven for 50-60 minutes or until the skin is golden brown and the thickest part of the turkey thigh reaches 165℉ (73℃).
- Remove from the oven and set aside to rest for 20 minutes.
- Carve and slice the turkey for serving.
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