Lama’s Signature Thanksgiving Turkey
Nothing brings the holiday table together like a perfectly roasted Thanksgiving turkey, and this recipe has been my go-to for years. The result is a beautifully browned turkey that’s tender, moist, and packed with flavor.
Servings: 10
Ingredients
- 12 pound Turkey
- 4 tablespoons Ketchup
- ¼ cup BBQ sauce
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 Large lemon, juice of
- ½ cup Softened butter (1 stick)
- 1 cup Greek yogurt
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 1 teaspoon Smoked paprika
- 1½-2 teaspoons Salt
- 1 teaspoon Cumin
- 6–7 Garlic cloves minced
- 3 tablespoons Tomato paste
What Goes In The Turkey
- 1 large Onion quartered
- 2 large Carrots peeled and cut into 3parts
- 1 Red apple cut into 4-8 parts
- 4 Rosemary sticks
Instructions
Brine the Turkey for 24 Hours Before Cooking
- Remove the neck and giblets from both cavities and discard unless using for broth.
- Place the turkey (still halfway frozen) into a large, clean tub or cooler.
- Add ice, lemon slices, garlic, peppercorns, 2-4 cups of white vinegar, and enough cold water to cover.
- Cover with foil or a tight lid and soak for 24 hours, adding ice as needed.
Make the Marinade
- Mix all the marinade ingredients together in one bowl until smooth.
Marinate the Turkey (My Exact Method)
- Place the turkey on a tray or roasting pan.
- Gently loosen the skin using your fingers or a small paring knife.
- Massage the marinade everywhere: under the skin, over the skin, inside the cavity, and into all the crevices.
- Make a few light, shallow slits around the turkey so the marinade can sink in.
- Stuff the cavity with: quartered onions, large-cut carrots, sliced apple.
- After stuffing the vegetables and fruit, insert 4 rosemary sticks — placing them strategically along the inside wall of the turkey: left side, bottom, top, and right side.
- Brush or pour any remaining marinade over the turkey until fully coated.
- Cover tightly and refrigerate overnight for maximum flavor.
Bake the Turkey
- Preheat the oven to 450°F.
- Place the turkey breast-side up on a rack or in a roasting pan. Add 1–2 cups of water or broth to the bottom of the pan. Roast at 450°F for 30 minutes to get beautifully golden brown skin.
- Lower the heat to 300°F and continue roasting. Baste every 20–30 minutes to keep it juicy. Roast until the thigh reaches an internal temperature of 165°F.The total roasting time for a 12-pound turkey is about 3½–4 hours.
After Baking: Save the Pan Juices
- Drain the juices through a fine strainer and save them.
Serving the Turkey
- Use two long utensils to lift the turkey out of the pan. Transfer to a decorated serving platter.
- Serve whole for presentation, slicing as you go, or use a turkey slicer for clean, even slices. Both options are perfect.
Notes
Don’t skip the soak (brine): The 24-hour soak keeps the turkey extremely juicy and helps remove any strong poultry odor.
Marinate under and over the skin: Gently loosening the skin allows the marinade to penetrate the meat, giving a deeper flavor and tenderness.
Make shallow slits: The turkey will absorb the marinade more effectively if you make little cuts around it.
Start hot, then go low and slow: Roasting at high heat first gives the meat a beautiful color, while reducing the temperature ensures moist, evenly cooked meat.
Baste frequently: To keep the turkey glossy, tender, and extra juicy, bathe it every 20 to 30 minutes.
Use a thermometer: The internal temperature of the thickest part of the thigh should reach 165°F for optimal doneness.
Nutrition
Serving: 10servings | Calories: 707kcal | Carbohydrates: 11g | Protein: 91g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 322mg | Sodium: 791mg | Potassium: 1380mg | Fiber: 1g | Sugar: 9g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 8mg