Thanksgiving has transformed into a beloved tradition for my family, adapting as our loved ones have expanded. My daughters play an active role in the preparations, filling the day with meaningful tasks such as setting a proper table, crafting beautiful centerpieces, and enjoying our cherished holiday china. Our distinctive traditions, like taking our family Christmas card photo on Thanksgiving day, enhance the joy and excitement. We meticulously plan every detail ahead of the special day so it is a fun and relaxing holiday gathering.
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Prep Time:
3 days
Thanksgiving Turkey Recipe
3-4 hours
3 days + 3-4 hours roasting time
Ingredients
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1 20 lb Turkey, bought frozen and thawed over 3 days
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1 Turkey brining kit (available in most grocery stores)
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1 extra large, clean 5 gallon bucket, with a handle. (hardware stores have these)
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1 large, sturdy roaster pan (large enough for the Turkey to fit). You can also use the foil ones but buy three and stack them so they are strong.
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1 jar of poultry seasoning
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1 jar Better than Bouillon Turkey Base (if making gravy)
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Foil
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Meat thermometer
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Lined baking sheet
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Paper towel
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1/2 stick Butter
recipe Notes:
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Make sure your refrigerator has room to brine the turkey in the 5 gallon bucket. I remove the shelves so the bucket will fit on the refrigerator floor. Remove items that need to be refrigerated and store them in a cooler with ice in your garage or another cold place.
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Save the cooking directions on the turkey packaging for roasting instructions.
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Be sure to check out my recipe for amazing turkey gravy.
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I have found that my turkey cooks faster than the cooking time recommended on the turkey packaging so pay attention to your meat thermometer. A 20 lb turkey can take between 3-4 hours to cook so plan accordingly so you can make your gravy.
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I usually plan out all the side dishes and appetizers and shop for the ingredients 2-3 days before Thanksgiving. Check out these side dish and appetizer recipes for Thanksgiving day.
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Buy the poultry seasoning early-it disappears quickly off the shelf before Thanksgiving day.
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I get out all the serving dishes I plan to use for the side dishes and place a sticky note in them to identify what will go in them.
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Check out my holiday planning timeline here.
Instructions
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Place frozen turkey (still in the packaging) in the refrigerator on a lined baking sheet 3 days before Thanksgiving. If the turkey is still a bit frozen on Thanksgiving morning, put it in the sink and run cold water into the cavity until thawed. Be sure to spray and rinse your sink with a bleach cleanser after you are done. I use Clorox Clean Up.
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On the day before Thanksgiving, place the brine into a large saucepan, add 4 cups of water and bring to a boil. Allow to cool and store in the refrigerator.
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On the evening before Thanksgiving, (I do this at 8:00 pm) take the turkey out of the refrigerator, remove from packaging and rinse well. Remove giblets and neck and discard.
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Fill the bucket halfway with water and add the brine solution.
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Place the turkey into the bucket of brine and fill the bucket with water until the turkey is completely submerged and refrigerate overnight.
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At 8:00 am Thanksgiving morning, remove the turkey from the brine and rinse the brine off the turkey outside and in the cavity .
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Place the turkey on a large lined baking sheet covered in paper towel and then pat the entire turkey dry using paper towel both inside and out.
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Gently lift the skin off the top of the turkey breasts and rub 1/2 a stick of butter onto the breasts under the skin. Remove all upper racks in your oven to fit the turkey. Preheat oven to 375 degrees.
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Sprinkle the poultry seasoning inside and outside of the turkey. Roast according to the directions on the turkey packaging.
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If the turkey gets very brown on top before it's done, place a sheet of foil over the top.
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When the turkey is done, remove it from the oven, cover loosely with foil and allow it "stand" for at least 20 minutes (while you prepare the gravy).
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