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Thanksgiving day is all about the showstopper, the Turkey. And for good reason! It’s amazing.
I’ve learned several tricks over the years for cooking the perfect turkey. Slowly cooking any meat is the best way to ensure optimal moisture. So starting the oven temp on low and finishing it off high is a great way to get a juicy turkey. Tenting the turkey will allow the turkey to be steamed and keep the moisture IN! Also, another trick is to add in chicken broth in the bottom of the roasting pan, it will allow the steam to circulate so the bird can cook evenly. I have a great recipe for you that will be sure to be used year after year. It is going to leave you at ease for the big day and leave you with a juicy bird with a crisp crusty skin. Bonus—I am also including the trick for a smooth, creamy gravy! Its simple to throw together as your turkey is resting and will be a hit around the table!
No fear my friends, I have step-by-step instructions with pictures to be sure you get it right! You got this!
 What You’ll Need: For the Turkey: For the Gravy:
Preheat the oven to 275°
Tie the legs together, tent the turkey and place the turkey in the oven for 3.5 hours.
While the turkey is cooking, prepare the herbed butter. Simply chop the herbs and use an electric mixer to whisk the ghee and herbs together. Add in the spices and whisk again.
After the 3.5 hrs, remove the turkey from the oven and discard the foil.
Continue to cook the turkey until it reaches 165° basting every 30 minuets.
Be sure to allow the turkey to rest for 30-60 minuets then carve.
Now for the gravy. Its the final step you guys! You can do it! It is incredibly simple just follow the recipe below: Dump the juice of the turkey from the bottom if the roasting pan to a large pot. On medium heat add in the milk. Once the liquid begins to simmer turn to low and add in the arrowroot powder. Whisk constantly until the gravy thickens. Pour the gravy through a fine-mesh strainer and into a bowl. Serve warm.
Happy Feasting!
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| Prep Time | 10 minuets |
| Cook Time | 5.5 hours (or so) |
| Servings |
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- All the juice from turkey
- 1/4 cup Almond Milk
- 2 tbsp Arrowroot Powder
Ingredients
Gravy
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- Preheat the oven to 275°
- Rinse the turkey and then pat it dry.
- Place the turkey on a bed of foil in a roasting pan. Sprinkle with salt and pepper.
- Tie the legs together, tent the turkey and place the turkey in the oven for 3.5 hours.
- While the turkey is cooking, prepare the herbed butter. Simply chop the herbs and use an electric mixer to whisk the ghee and herbs together. Add in the spices and whisk again.
- After the 3.5 hrs, remove the turkey from the oven and discard the foil.
- Liberally smear the herbed butter all over the turkey. Return to a 350° oven.
- Continue to cook the turkey until it reaches 165° basting every 30 minuets. Be sure to allow the turkey to rest for 30-60 minuets then carve.
- Dump the juice of the turkey from the bottom if the roasting pan to a large pot. On medium heat add in the milk. Once the liquid begins to simmer turn to low and add in the arrowroot powder. Whisk constantly until the gravy thickens. Pour the gravy through a fine-mesh strainer and into a bowl. Serve warm.
