Crispy on the outside, tender and juicy on the inside, this recipe from Ina Garten and Food Network is the perfect way to make your turkey – so you can truly enjoy the day with those you love.
This is the first time I’ve made this turkey, as I have been very loyal to my other recipe since 1997. I can honestly say that this recipe is just as good and, due to the fact that there is substantially less prep work, this one I will definitely keep making!
I used my Enameled Cast Iron Pan to roast my turkey – it was perfect in every way!!
14 x 10 (35-cm x 25-cm) Enameled Cast Iron Pan
The Perfect Cast Iron Roasting Pan for Big Meals
This pan will be your secret weapon for special occasions and everyday meals, because it’s like two pans in one: A 3.5″ (9-cm) deep lasagna pan for big batches of family favorites, and a cast iron pan with rack for roast, chicken, and turkey dinners.
The stainless-steel rack lets air circulate around big cuts of meat for even cooking, and the handles sit high so they’re easy to grab and fold for storage. The high sides are great for baked pasta, lasagna, and casseroles, and keep your food from bubbling over. With the durability of cast iron comes a certain weightiness. But not to worry—this pan has two sturdy handles to help you lift and carry from the oven right to your dinner table.
About Enameled Cast Iron
Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. The light enameled exterior means you can start using it right away—no seasoning required—and you can see food browning, so you can avoid scorching it. The beautifully enameled exterior lets you bring this cookware right from the stove or oven to the table, and cast iron’s excellent heat retention means food stays hot and delicious—even if not everyone makes it to the table as soon as dinner’s ready.
Guarantee
- Lifetime Guarantee
I used our beautiful Carving Set to slice the turkey:
Professional-Quality Carving Set
Carving roasts, holiday hams, or Thanksgiving turkeys doesn’t have to be a daunting task. All you need is a professional-grade carving set to help you carve thin, precise slices, safely, and with impressive results. That’s why this carving knife set is part of our premium forged cutlery collection.
Our carving knife has a long, narrow 8″ (20-cm) blade with a pointed tip and the carving fork has two sharp, long prongs to hold the meat firmly in place while slicing to help keep your hands safe.
About Forged Cutlery
Each piece is crafted from a single piece of fully forged, high-carbon German steel which provides superior cutting and stability, so you can conquer even the biggest cutting tasks. Our forged cutlery has a full tang (the part of the metal that extends into the handle), so you’re guaranteed extra strength and perfect balance. Special bolsters make a smooth transition from the handle to evenly distribute the weight. The ergonomic, pakkawood handles provide a comfortable grip and control. With a lifetime guarantee, you’ll be ready for a lifetime of family gatherings.
Guarantee
- Lifetime guarantee
PLUS – they are BOTH ON SALE this month ONLY! Normally the pan is $199, the Carving Set is normally $175.00, you can get them for only $99 each! Click here to get your Roasting Pan, here to pick up the Carving Set, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:
Let’s jump right in!!!
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- Zest from one lemon
- 1 teaspoon fresh thyme, chopped
- 1 fresh turkey (10-12 pounds)
- Kosher salt
- Freshly Ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 onion, quartered
- 1 head of garlic, cut in half crosswise
Instructions
Preheat oven to 350°F/180⁰C.
Prepare your lemon, onion and garlic.
Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl. Mix well to combine.
Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan. Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above. Season with salt and pepper to taste. Place thyme, onion, lemon and garlic inside the cavity of the turkey. Tie legs and wings to body with cooking twine.
Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. The juices should run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.
That’s it! I loved how easy this recipe was, and the turkey was perfectly cooked. I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
NOVEMBER – Hosts can earn TWO items or sets of ANYTHING stoneware 60% off!!
Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!
Perfect Roast Turkey – Ina Garten (Video)
Equipment
Ingredients
- ½ cup unsalted butter, softened 1 stick
- Zest from one lemon
- 1 tsp fresh thyme, chopped
- 10-12 lb fresh turkey
- kosher salt
- Freshly Ground Black Pepper
- 1 bunch fresh thyme
- 1 lemon, halved
- 1 onion, quartered
- 1 head garlic, halved
Instructions
- Preheat oven to 350°F/180⁰C. Prepare your lemon, onion and garlic.
- Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl. Mix well to combine.
- Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan. Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above. Season with salt and pepper to taste.
- Place thyme, onion, lemon and garlic inside the cavity of the turkey. Tie legs and wings to body with cooking twine.
- Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. The juices should run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.
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