Thanksgiving meal is one, if not, my favorite meal. There are a few close seconds, but make me a Thanksgiving Turkey and I am one happy girl! And a nap afterwards because it always makes me sleepy. 😉 Last Thanksgiving we were in the process of moving to San Antonio so we went to my mom and dad’s. But the past few years before that we have hosted Thanksgiving at our house and my husband makes one delicious Turkey! I’m so glad that I married this man! I can’t wait to share his secrets with you because it is so easy (or at least it looks really easy as I watch closely). I can’t bring myself to stick my hand inside of the bird yet. 🙂
- 1 whole turkey, thawed
- 3 Tbsp vegetable oil
- 2 Tbsp Rubbed Sage
- 1 Tbsp Paprika
- 1 Tbsp Lawry's Seasoned Salt
- 2 tsp Garlic Powder
- 1 tsp Ground black pepper
- a dash of nutmeg
- Combine seasons and set aside.
- Remove neck and giblets from the thawed turkey.
- Rinse turkey and pat dry.
- Rub turkey with vegetable oil.
- Rub mixed seasonings all over outside and inside of turkey.
- Using a Reynolds Oven Bag, place turkey inside of the bag and tie the ends. Cut slits on top of the bag. Place inside of a roasting pan.
- Roast in a preheated oven of 350 degrees.
- Cook turkey depending on size of turkey.
- You want for your turkey to reach 180 degrees F inside of the thickest part of inner thigh. So that would be 1-1/2 to 2 hours for a 10-12 lb turkey, 2 to 2-1/4 hours for a 12-16 lb turkey or 2 1/4 to 2-1/2 hours for a 16-20 lb turkey.
- Let turkey rest for about 15 minutes before carving.
- Keep the juices for the gravy!