Easy Thanksgiving Turkey Recipe

Prepare time: 10 min
Cook: 3 hr
Ready in: 3 hr 10 min

Today I’m Going To Be Showing You Guys How I Make My Thanksgiving Turkey.


  • Turkey
  • A Little Bit Of Salt
  • Some Water
  • Onion Powder
  • Black Pepper
  • Garlic Powder
  • One Tablespoon Of Sage
  • A Teaspoon Pepper
  • A Teaspoon Of Thyme
  • A Teaspoon Of Rosemary Leaves
  • Oregano Parsley
  • 2 Big Tablespoons Of Butter
  • Carrots
  • Flour
  • Green Peppers


1This turkey is about 13 pounds before you do anything to your turkey you have to make sure that your turkey is at room temperature so you want to defrost your turkey what you’re going to do is you’re going to place your turkey on your kitchen counter or in the refrigerator and allow it to defrost for about three to four days that should be enough time to defrost any size turkey there are some things that we’re going to be removing from the cavity of the turkey we’re going to be removing the turkey neck and we’re going to just set that aside moment early I’m going to be using the turkey neck later to make my homemade turkey gravy.

2We’re going to also remove that SS fat there we’re not going to be using that yup you want to turn your turkey over on its back and you see that long piece of fat right there some people use that and they pinned that against the turkey so that whatever they are stuffing their turkey with don’t slide out but we’re going to be removing that because I don’t stuff my turkey with stuffing. In the back there’s going to be a package inside that package is going to be some gizzards and other turkey pieces.

3We’re going to be using those pieces to create our turkey broth okay this is how you make homemade turkey gravy I’m gonna be showing you guys how I make my homemade turkey gravy a little later on now when it comes to cleaning my turkey I’m going to sprinkle a little bit of salt on to my turkey and rub it really well with some water just to make sure that we remove any residue or funk okay so we’re also going to be rinsing off the other pieces as well the gizzards the turkey neck.

4You want to make sure that you remove any clear slimy stuff from the sides of the turkey inside the crevices of the turkey just like you see in your chicken you want to remove that stuff okay you do not want that in your turkey that’s unhealthy. So here are the vegetables that I’m going to be using for my Thanksgiving turkey recipe and that’s three green peppers and two onions you can use whatever vegetables that you like to use we’re going to be using a Reynolds oven bag and some flour guys I’ve been putting my turkey in this for years.

5It makes sure Turkey so tender and juicy and moist and also cuts the cooking time you do not have to roll turkey that long when you use the other bag for my turkey rub the seasonings that I’m going to be using our garlic powder thyme leaves rosemary seasoning salt you gotta use sage sage on Turkey I don’t know why everybody don’t put sage on that circuit it really takes it to another level onion powder and black pepper you can use whatever kind of seasonings you want to use but I found that these combinations of seasonings work the best for Turkey.

6You’re going to also need some butter for the skin and for the gravy and some chicken stock now for the turkey rub we’re going to be adding two tablespoons of seasoning salt one tablespoon of garlic powder, one tablespoon of onion powder we’re going to be using one tablespoon of sage as well um that’s what’s going to give it that that Thanksgiving tasting that Thanksgiving aroma have you kitchen smelling like Thanksgiving we’re going to be using a teaspoon pepper a teaspoon of thyme and a teaspoon of rosemary leaves some people like to use all types of herbs they use oregano parsley.

7I’m only going to be using rosemary and thyme we’re going to stir that up and that’s what we’re going to be using to season our Thanksgiving turkey you’re going to add 2 big tablespoons of butter to this little bowl here and you’re going to place it in the microwave and you’re going to microwave it for a minute to a minute and a half until the butter is completely melted and I’m going to begin seasoning my turkey and it’s really important that you also season the insides and the crevices of the turkey so make sure that you season the inside of the turkey as well.

8I’m doing they’re rubbing the turkey rub all inside the turkey in the cavity of the turkey now I’m going to be marinating this turkey for a couple of days. we’re going to pour the melted butter on top of the turkey now you don’t have to melt your butter just one let you guys know that you don’t have that note you’re better I just find that it’s easier to get the butter all on the skin of the turkey when you notice it we’re going to season it.

9We’re going to drizzle some butter on the other side as well you’re going to flip it over chisel some butter on the other side and you want to rub the butter in make sure that the skin of the turkey is saturated and that butter and that’s what’s going to give your turkey that nice golden brown look okay the color of the turkey is one of the most important things to me that may sound super fishy. But you want your turkey to be nice and golden brown and beautiful that’s also what gives you that nice crispy skin.

10We’re going to sprinkle a little bit of seasoning onto the turkey and you might not even use all of that seasoning you might could save that seasoning we only probably use about half amount of that seasoning um I allowed it to sit in the refrigerator and marinate for three days and the reason why I has that dark color look like my turkey is dark skinned now the reason why it has that dark color is because the cool air darkened the meat and also the seasoning darkened the turkey meat.

11So we’re going to do is we’re going to remove these turkey pieces the gizzards and the heart and the turkey neck and we’re going to just place them in a bowl and we’re going to sit them aside I don’t use canned turkey on Thanksgiving I never use canned turkey when I’m making turkey wings circulating circle anything I like to make homemade turkey gravy homemade. Gravy is always the best route to take okay so what we’re going to do here is we’re going to chop up our green peppers and our onions now these two green peppers here two other green peppers that we’re going to be using.

12We want to chop them up you don’t have to chop it up into small pieces chop it up a few times so that it fits into the cavity of the turkey about that size right there so chop up your two green peppers and your one onion into those sizes about medium sizes like that okay I’m doing a preheat your oven to 350 degrees because we’re going to be getting ready to roast this turkey and you’re going to stop the turkey with the green peppers and the onions that we just chopped okay and it’s the way I stuffed my turkey here stuff it like that and you can stuff it with whatever vegetables you’re using like I said some people like to use carrots and celery.

13You’re going to dice them up it’s a really really small pieces and we’re going to be using this not only as our turkey bed in the oven bag but for our gravy later on that’s going to add additional flavor to our homemade turkey gravy okay so now we’re going to get our Reynolds of him bag and we’re going to get all flour into the bag we’re going to be adding one tablespoon of all-purpose flour that’s all-purpose flour we want to add one tablespoon of that and that’s going to prevent the turkey from sticking to the oven bag you’re going to give it a nice shake but you want to make sure that majority of the flour is at the bottom you’re going to add your vegetables whatever vegetables are using.

14I’m obviously using green peppers and onions and you’re going to add all of the vegetables that you chopped up to the oven bag okay and the oven back and there’s a few things that you have to do before roasting aka baking your Thanksgiving turkey so what we’re going to do is we’re going to wrap it up and it comes with a little thing that you can tie it together with that comes in the pack so we’re going to seal it together with that and what you’re going to do just to make sure that some of the air get out of the back is you’re going to cut six half-inch splits into the top of the oven bag.

15That’s just to let the air get out but you want don’t want to cut them too big because you want to keep that moisture most of it in the bag so that you can get your turkey nice and juicy and moist and tender okay that’s the purpose of putting it in the bag so if you cut the splits too big that would be defeating the whole purpose of putting it in the oven bag now what we’re going to do is we’re going to place our turkey in the baking pan and we’re going to be making this on 350 degrees now how long you make it some people use a thermometer and they stick the thermometer in the thickest part of the turkey like the breasts or the back and if it reads 165 degrees that’s.

16Now for our gravy you’re going to get a small pot we’re going to add our turkey pieces to this pie we’re going to add one tablespoon of butter and we’re going to create our slurry so what we’re going to do is we’re going to be adding six tablespoons of flour to a bowl and we’re going to add our chicken stock to that and we’re going to stir it up so that there’s no lumps in our gravy that flour is what’s going to help thicken your turkey gravy okay so stir this up add your six tablespoons of flour along with your chicken broth.

17You’re going to give that a nice stir until it’s nice and smooth like that we’re going to be placing this pot over medium heat you can cover it with a lid if you want to to make sure that the meat get nice and tender we’re going to be adding approximately 4 to 5 cups of water or broth or you can use a combination of both I use about 3 cups of water and 2 cups of chicken broth ok and then you’re going to add the slurry and you’re going to let it simmer on medium heat just let it simmer and let it go until it thickens.

18If you don’t like your gravy extremely thick then just cut it off before it gets too thick don’t allow it to simmer all the way down and you’re going to see that there’s some juice that the turkey created we’re going to be adding back to our pot of turkey broth this is turkey broth is going to turn into gravy and that’s going to give our gravy additional flavor that’s the natural juices that come from the gravy going to add the green peppers and onions as well and that’s going to result in a really delicious gravy try this out guys you want to absolutely love that gravy so here is our nice golden brown turkey.

19Let’s chopping me up and let’s look at how tender this meat is look at this guys they can have tender and juicy to me this look at that look at that right there the meat was extremely tender and juicy look.