Thanksgiving Turkey

Thanksgiving Turkey Recipe

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Michelle Harris


This year I didn't use an oven bag or roaster lid when cooking my turkey, simply a tinfoil tent and it was the juiciest bird I've ever made. Pretty sure it had alot to do with the kosher salt I rubbed inside of it prior to stuffing the bird.

★★★★★ 1 vote
Depends on the size of your bird


1 c
softened butter
dry rub mixture
1 Tbsp
garlic powder
2 tsp
season salt
1 tsp
poultry seasoning
1 tsp
1 tsp
1/2 tsp
for inside the bird
4 Tbsp
kosher salt


1I cooked a 22lb turkey this year so it had to defrost 5 and 1/2 days in the fridge (still in the bag) in an open pan to catch any leakage.
2Rinse inside and out with cold water, pat dry. Generously coat entire bird with your softened butter, then sprinkle well with your dry rub mixture which I've prepared ahead of time in a small ziplock baggie.
3Rub inside cavity well with all of the kosher salt.
4Stuff the bird loosely and bake according to the instructions for the size of your bird.

About Thanksgiving Turkey

Course/Dish: Turkey