What To Know
- If you don’t have a roasting pan, you can roast the turkey on a baking sheet lined with aluminum foil.
- The best way to thaw a frozen turkey is to place it in the refrigerator for 24 hours per 4-5 pounds of turkey.
- The best way to carve a turkey is to let it rest for 30 minutes before carving.
Thanksgiving is a time for family, friends, and of course, delicious food. And no Thanksgiving meal is complete without a perfectly roasted turkey. If you’re looking for the best turkey recipe out there, look no further than Williams Sonoma. Their classic turkey recipe is guaranteed to impress your guests and make your Thanksgiving dinner a memorable one.
Ingredients
To make the Williams Sonoma turkey recipe, you will need the following ingredients:
- 1 (12- to 14-pound) fresh or thawed turkey
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup dry white wine
- 2 cups chicken broth
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
Instructions
1. Preheat oven to 325°F.
2. Remove the turkey from the refrigerator and let it come to room temperature for 1 hour.
3. Remove the neck and giblets from the turkey cavity.
4. Rinse the turkey inside and out with cold water and pat dry with paper towels.
5. Season the turkey with salt and pepper.
6. In a large roasting pan, combine the onion, carrots, celery, white wine, chicken broth, rosemary, thyme, and sage.
7. Place the turkey on top of the vegetables and brush with olive oil.
8. Roast the turkey for 3 to 4 hours, or until the internal temperature reaches 165°F.
9. Let the turkey rest for 30 minutes before carving and serving.
Tips
- For a crispier skin, roast the turkey at 400°F for the last 30 minutes.
- To prevent the turkey from drying out, baste it with the pan juices every 30 minutes.
- If you don’t have a roasting pan, you can roast the turkey on a baking sheet lined with aluminum foil.
- Let the turkey rest for at least 30 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and juicy turkey.
Variations
- For a more flavorful turkey, brine it in a salt water solution for 12 to 24 hours before roasting.
- Add your favorite herbs and spices to the roasting pan to create a custom flavor profile.
- For a festive touch, garnish the turkey with fresh cranberries or rosemary sprigs.
Troubleshooting
- If the turkey is not browning, increase the oven temperature to 400°F for the last 30 minutes.
- If the turkey is drying out, baste it with the pan juices more frequently.
- If the turkey is not cooked through, roast it for longer.
Final Note
The Williams Sonoma turkey recipe is a classic for a reason. It’s easy to follow, produces a delicious and juicy turkey, and is sure to impress your guests. So next time you’re hosting Thanksgiving dinner, give this recipe a try. You won’t be disappointed!
Questions You May Have
Q: What is the best way to thaw a frozen turkey?
A: The best way to thaw a frozen turkey is to place it in the refrigerator for 24 hours per 4-5 pounds of turkey.
Q: How do I know when the turkey is done roasting?
A: The turkey is done roasting when the internal temperature reaches 165°F.
Q: How do I prevent the turkey from drying out?
A: To prevent the turkey from drying out, baste it with the pan juices every 30 minutes. You can also cover the turkey with foil during the last hour of roasting.
Q: What is the best way to carve a turkey?
A: The best way to carve a turkey is to let it rest for 30 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and juicy turkey.
Q: What are some creative ways to serve turkey leftovers?
A: Some creative ways to serve turkey leftovers include turkey pot pie, turkey tacos, turkey soup, and turkey sandwiches.
