Thanksgiving Turkey 🦃 | How to roast and carve a turkey for the holidays

The ultimate guide to turkey for an American Thanksgiving. How to roast a turkey and how to carve a turkey for the holidays. Thanksgiving, Christmas, New Years, or anytime that you want to eat turkey this video will help you prepare a delicious meal without much fuss, or frustration. Roasting the turkey: Tips: make sure to defrost the turkey in the refrigerator a day or two before you cook it. Let the turkey come to room temperature before you start to roast. You can let it rest for 30 minutes and then start prepping everything. By the time you're done it'll be fine. Clean your turkey any way that you see fit. Turkey (13 lbs, 5.8kg) Salt & Pepper Fresh herbs: Parsley, sage, rosemary, thyme, bay leaves Dried herbs: Parsley, sage, rosemary, thyme, garlic powder 2 lemons 4-5 onions 8 tablespoons of butter, soft and unsalted 1/4 cup chicken stock Add 2 teaspoons of salt and pepper to a small bowl. This prevents cross contamination. Make a compound butter: sprinkle some salt, pepper, dried rosemary, dried thyme, sage, dried parsley, and garlic powder on the butter. You can add as little, or as much as you want. Mash the butter together with a fork. Cut the onions with the skins on into wedges and slices. The wedges will go inside the turkey and the slices will make a bed for the turkey to rest on in the roasting pan. Cut 2 lemons the same way. In the roasting pan add the sliced onions and lemons. Add half of the fresh herbs, the giblets, and season with salt and pepper. Pour some chicken stock in the bottom of the pan to prevent them from burning. Season the cavity (inside) of the turkey with the 2 teaspoons of salt and pepper. Make a 'rocking' motion to get it evenly distributed. Fill the cavity with the lemon and onion wedges, get some of the butter on the lemons, and the remaining fresh herbs. Rub the compound butter under the skin of the turkey breast on the meat. You can do this with a forward hand motion and don't worry about ripping the skin because it's thick. Do this under the neck and the lower part of the turkey. Cover the rest of the bird with the compound butter. Tie the legs together with kitchen string and tuck the wings under the bird as best as you can. Roast the turkey at 350°F/175°C for 3-4 hours, or 325°F/162°C in a convection oven (fan assisted) for 2 hours. Let it roast for an hour and then baste once an hour to keep the meat moist. It will be done when the breast registers 165°F/74°C and the thigh 185°F/85°C, or until the juices run clear if you don't have a thermometer. Let it rest a bit before carving. Cut off the string from the legs and remove the stuffing of onions, herbs, and lemons from the cavity. Everything in the pan can be used for gravy and stock. Carving the turkey: You can use whatever knives, or techniques you want. The basic method is to find the joint bones and cut along those bones into separate pieces. I tried to record the video, so that you can actually see what it looks like as your carving the turkey. Please let me know in the comments below what your favorite part of the turkey is to eat. Chapters: 00:00-00:22 Intro & chapters 00:23-01:11 Compound butter 01:12-02:44 Aromatics 02:45-06:36 Stuffing & buttering 06:37-07:43 Roasting 07:44-08:59 Finishing touches 09:00-15:06 Carving & serving Subscribe for more recipes & tips! 🦃 ‪@MarcoMangiare‬