American Thanksgiving turkey dinners have a long and varied history that dates to the early era of colonisation. Even though some households are serving more gammon, roast beef or vegetarian alternatives, many Americans still have a particular place in their hearts for turkey on Thanksgiving. It stands for custom, community, and the attitude of gratitude for the bountiful harvest season.

Other cultures have adapted this into their thanksgiving rituals. Here’s how to accomplish it:

_{Image Credit: Monstera Production}

Ingredients:

For the Turkey:

1 whole turkey (12-15 pounds)

2 cups of chicken or turkey broth

1/2 cup of melted butter

Salt and pepper to taste

1 onion peeled and quartered.

2-3 cloves of garlic peeled and smashed.

Fresh herbs (such as rosemary, thyme, and sage)

Optional: Stuffing of your choice (if you decide to stuff the turkey)

For the Seasoning:

2 teaspoons of salt

1 teaspoon of black pepper

1 teaspoon of paprika

1/2 teaspoon of dried thyme

1/2 teaspoon of dried rosemary

1/2 teaspoon of dried sage

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

Equipment:

Roasting pan with a rack

Meat thermometer

Cooking twine

Aluminum foil

Instructions:

Thaw the Turkey: If your turkey is frozen, be sure to thaw it in the refrigerator for several days. As a general guideline, give every four to five pounds of turkey a full day to defrost.

Preparation:

Preheat your oven to 325°F (163°C).

Remove the giblets and neck from inside the turkey (they’re often found in the body cavity). These can be used to make gravy if desired.

Under cold running water, rinse the turkey thoroughly inside and out. Pat, it dry with paper towels.

Season the Turkey:

In a small bowl, mix the seasoning ingredients together.

Rub the turkey all over, inside and out, with the seasoning mixture. Be sure to season under the skin as well.

If you’re stuffing the turkey, do so just before roasting to prevent the risk of bacterial growth. Fill the turkey’s cavity with your chosen stuffing.

Truss the Turkey:

Trussing helps the turkey cook more evenly. Tie the legs together with kitchen thread, then fasten the wings to the body.

Prepare the Roasting Pan:

Place a rack in the roasting pan to lift the turkey off the bottom.

Add the onion, garlic, and fresh herbs to the bottom of the pan.

Place the Turkey in the Pan:

Put the seasoned turkey, breast side up, on the rack in the roasting pan.

Baste and Roast:

Mix melted butter and broth together.

Baste the turkey with this mixture every 30 minutes throughout the cooking process.

Cover the turkey loosely with aluminium foil to prevent over-browning during the first part of cooking.

Cooking Time:

Plan for about 13-15 minutes of cooking time per pound. A 12-15-pound turkey will take roughly 3.5 to 4.5 hours.

Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (73.9°C) in the thickest part of the thigh.

Rest the Turkey:

After cooking, take the turkey out of the oven and give it a minimum of half an hour to rest. This produces a juicier bird by allowing the juices to disperse.

Carve and Serve:

After carving, place the turkey on a serving plate.

Serve with your favourite sides and enjoy!

Remember to keep safety in mind throughout the process. Thoroughly wash your hands and any surfaces that encounter the raw turkey to prevent cross-contamination. Enjoy your delicious roast turkey with family and friends!