Herbed butter under the skin creates a luscious Thanksgiving bird, while sherry and cream enrich the gravy. Start with a well-heated oven, and give the turkey 12 minutes of cooking for each pound. If you’re starting with a frozen turkey, make sure it’s fully (and safely) defrosted by allowing it to come back to life slowly in the fridge for 3 to 4 days before you plan to roast it. We recommend pairing with our Apple Stuffing.
Special equipment: For this recipe you will need a large roasting pan fitted with a roasting rack, a brush or turkey baster, and a meat thermometer.
For more holiday inspiration, check out our Fried Turkey with Southern Rub, Dry-Brined Roast Turkey, and Basic Roast Turkey. Don’t forget to use the leftover turkey carcass to make some easy turkey stock.
And see our Ultimate Thanksgiving Guide tor everything else you need to know.
For the gravy:
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