The Perfect Thanksgiving Turkey Recipe

The Perfect Thanksgiving Turkey Recipe

Some of my earliest memories of Thanksgiving include talk of my father or grandfather waking at some unfathomable hour of the morning to put in a 30 pound turkey.  We weren’t anticipating 30 plus people to attend so we went with a 14 pound turkey and more modern cooking style.  Hot and fast.  This will help keep your turkey moist-especially after the 16 hour turkey brine we had it in.



turkey (ours was a little over 14 pounds, you’ll want to select yours based off of how many guests you’ll have and the leftovers you might want).
1 cup canola oil
1 large honey crisp apple
1 pear
1 onion
large bunch of fresh thyme
sea salt
a couple sets of disposable rubber cloves
tin foil


It is my preference to wear disposable rubber gloves whenever handling raw meat, especially for this big project!  I changed them out whenever needing to go from handling the turkey to handling utensils, dishes or touching the oven.

You may opt to brine your turkey for a few hours or up to 2 days ahead of cooking time.  This is not necessary, simply a nice step to help retain moisture and infuse great big flavor into the bird.

With your turkey fully thawed carefully remove the ‘things’ inside, in most case you will discard them.  If brining, you will want to start this process now.  If heading to the oven you will now want to place your turkey on your roasting rack and let rest.  Preheat to 500 degrees while you prep the fruit and veggies.

Thoroughly wash your apple, pear and thyme.  Cutting into long quarters will help everything best fit inside.  Be sure to alternate the placement of the things so you’ll have variation in flavor.

With the bird stuffed (and still wearing your gloves) rub the entire outside with canola oil.  You will now want to take a large piece of tinfoil, create a big triangle and mold it so that it will fit over the breast meat/top of turkey but leave the legs exposed.  {See image of turkey with tinfoil.  Preforming helps prevent burning yourself with a HOT turkey and roasting pan.  Dark meat lovers typically enjoy that meat cooked to 170 degrees where as white meat should be cooked to 165 degrees.  This will help even the cooking and help keep moisture in} You will leave the turkey uncovered for the first 30 minutes, so leave this off to the side.

When everything is set and your oven is ready to go slide the turkey in, feet first.   Cook at 500 degrees for 30 minutes.  Then reduce heat to 350 degrees and cover with your preformed tinfoil.  You will want to cook your turkey from here based on its size.  Our 14+ pound turkey took about 1 hour and 45 minutes.  Check for your cooking time here:

Follow these guidelines for proper handling and food safety:





« Previous Post12 Thanksgiving Turkey Recipes

Next Post »Maple Glazed Ham with Pomegranate and Pineapple Reduction

You May Also Like

25 Comments Leave a Comment »

  1. Mary Happymommy

    I’ve only made the Thanksgiving turkey twice so this recipe is definitely helpful! I never thought to use apple. Thanks for sharing!

  2. Eva

    I am glad you mention the brine option. I usually brine my turkey and the turkey becomes so moist because of this step. I love your filling because it is so easy to make and I may have to try it out this year. I usually make homemade chestnut stuffing.

  3. Elizabeth Towns

    This is really interesting. I’ve never brined anything so that step would definitely be skipped – thanks for skipping it here. I might actually try this. My family is very southern when it comes to cooking the bird, so I bake it cavity empty so I can stuff it midway through. I can’t imagine how great all of these flavors would be together.

  4. Nice recipe. I will try it for a changeup!

  5. We raised our own turkeys one year so we became mini-experts. Our favorite way to cook them was a 24 hr apple cider brine, butter rubbed under the skin, apples in the cavity, an optional covering of thick cut bacon and a maple syrup glaze. Almost makes me want to get turkeys again !

  6. Pam

    That turkey does look amazing. Thanks for sharing that recipe. I usually roast mine and it never turns out quite right.

  7. Helene Cohen Bludman

    Your turkey looks awesome. Some years I brine, but not always, and I don’t think I will this year. It cN be tricky to get the bird to come out exactly right.

  8. I love the idea of adding apples and pears.

  9. This looks like a great turkey recipe. We do something similar,but with citrus. It gives the turkey a delicious flavor and it also does something to crisp the skin. Great tips. Ready for turkey day.

  10. Wow, this is interesting! I am not a fan of stuffing the bird, but this does look great!!

  11. This recipe sounds delicious! Might have to try this on the turkey this year!

  12. Shauna

    this sounds amazing. I cook for a big family and will have to try this. I am sure the pears add just the perfect touch…

  13. Mine is so boring, I’ll need to try doing it this way, thanks for posting!

  14. Steve Pots

    Ah turkey The traditional fair but with a twist. I like the way you did your turkey and I have been looking for a way to spruce things up a bit this year.

  15. nice looking bird I have never heard of stuffing with pears

  16. Love this! I always make mine the same way, so I think I need to switch it up. Love the addition of the fruit!

  17. Oh my, this sounds incredible! Sadly it looks like I might not be cooking a turkey this year… but I am definitely going to need to try this sometime!

  18. we do the same treatment for our turkeys!! i am SO looking forward to thanksgiving dinner 🙂

  19. You’re making my tummy rumble in anticipation of taking a bite of turkey. I love the way you prepare yours!

  20. I am so ready for Thanksgiving! Bring on the bird!

  21. This looks like a great recipe. I love stuffing the turkey with apples.

  22. Love that you stuff the bird with fruit – that must be so flavorful! I have to admit I’m kind of intimidated by the thought of making turkey!

  23. shelly peterson

    This recipe looks really good. I have never used fruit when cooking a turkey before. My son this year is cooking the turkey and his recipe has apples used so we will see how it turns out.

Leave a Reply

Your email address will not be published. Required fields are marked *

000-017   000-080   000-089   000-104   000-105   000-106   070-461   100-101   100-105  , 100-105  , 101   101-400   102-400   1V0-601   1Y0-201   1Z0-051   1Z0-060   1Z0-061   1Z0-144   1z0-434   1Z0-803   1Z0-804   1z0-808   200-101   200-120   200-125  , 200-125  , 200-310   200-355   210-060   210-065   210-260   220-801   220-802   220-901   220-902   2V0-620   2V0-621   2V0-621D   300-070   300-075   300-101   300-115   300-135   3002   300-206   300-208   300-209   300-320   350-001   350-018   350-029   350-030   350-050   350-060   350-080   352-001   400-051   400-101   400-201   500-260   640-692   640-911   640-916   642-732   642-999   700-501   70-177   70-178   70-243   70-246   70-270   70-346   70-347   70-410   70-411   70-412   70-413   70-417   70-461   70-462   70-463   70-480   70-483   70-486   70-487   70-488   70-532   70-533   70-534   70-980   74-678   810-403   9A0-385   9L0-012   9L0-066   ADM-201   AWS-SYSOPS   C_TFIN52_66   c2010-652   c2010-657   CAP   CAS-002   CCA-500   CISM   CISSP   CRISC   EX200   EX300   HP0-S42   ICBB   ICGB   ITILFND   JK0-022   JN0-102   JN0-360   LX0-103   LX0-104   M70-101   MB2-704   MB2-707   MB5-705   MB6-703   N10-006   NS0-157   NSE4   OG0-091   OG0-093   PEGACPBA71V1   PMP   PR000041   SSCP   SY0-401   VCP550   300-208   CISM   ITILFND   70-980   200-355   101   220-901   300-075   AWS-SYSOPS   CISSP   70-480   350-018   70-347   642-999   70-270   70-270   000-080   100-105  , 200-125  , 350-018   1Z0-051   HP0-S42   642-732   9L0-066   2V0-621D   MB2-704   400-101   300-208   300-209   ICBB   ICGB   300-209   ICBB   000-104   1Y0-201   810-403   100-105  , 1Y0-201   70-243   642-999   200-120