Thanksgiving Roast Turkey

Ryan’s Thanksgiving Roast Turkey has been keeping our family full and happy for almost 10 years! This year we decided to share this recipe with you because it really is a tried and true recipe to keep for generations.

📝 Ingredients

• 1 turkey (previously brined, up to 16 lbs)
• 1/2 a red apple
• 1/2 an onion
• 1 cinnamon stick
• 4 garlic cloves (crushed)
• 1 cup water
• 4 sprigs of rosemary
• 6 leaves of sage
• Canola or vegetable oil

👨‍🍳 Instructions

1. 1If you brined the turkey, take the bird out of the brine and place it on a roasting rack in your roasting pan about an hour before cooking. Allow the bird to come closer to room temperature and pat dry with paper towels. Discard any water/brine that may drip into the roasting pan.
2. 2Preheat the oven to 500°F and set the rack on the lowest level of the oven.
3. 3Combine the apple, onion, cinnamon stick, 4 cloves of crushed garlic, and a cup of water in a microwave safe bowl or large Pyrex measuring cup. Microwave on high for 5 minutes.
4. 4In the meantime, rub the bird down with oil all over to help brown the skin. Tuck the wings under the bird
5. 5While the aromatics are still hot, place the steeped aromatics into the cavity of the bird with a pair of tongs along with the fresh rosemary and sage. Discard the water.
6. 6Place the roasting pan with the turkey breast side first into the oven and roast for 30 minutes.
7. 7After the first 30 minutes, lower the oven temperature to 350°F. Turn the bird around so that the breast is now facing toward the oven door. Insert the probe thermometer into the thickest part of the breast, avoiding the bones. Place a triangular foil sheet on the breasts with the apex pointing toward the back, to help avoid over darkening and drying out the breast meat. Set your probe thermometer alarm temperature, if it comes equipped, to 145°F. Close the oven door.
8. 8When your probe alarm goes off at 145°F, take the foil shield off the breasts to further brown the skin and increase the alarm set point to 161°F.
9. 9When your probe alarm goes off at 161°F, take the bird out of the oven, cover loosely with aluminum foil, or the roasting pan lid if it comes with one. If using the roasting pan list, keep it cracked open with a rolled up ball of foil or a wooden spoon to allow steam out. Let it rest for at least 15-25 minutes before carving.