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Thanksgiving doesn’t have to be intimidating. With a few tips, tricks and this delicious Rosemary and Orange Roasted Turkey, I’ve got your back this Turkey day!
Try these delicious Slow Cooker Goat Cheese Mashed Potatoes with your feast this year!
The holiday season is my favorite. From the trick or treating, to the hosting of “the feast,” right on down to the glow of the holiday lights, everything makes me deliriously happy this time of year!
We host Thanksgiving dinner every year, for the last 8 years and all of them have been a success. Well, except for a few years.
The first year, I thought you took the pie out of the pie pan and place the pie directly on the sheet pan. DO NOT DO THAT!
My mother in law is so kind. We just scraped the pie off the pan and placed it back into the tin and had more of a pumpkin pie soup than anything else but at least we still had dessert.
A few years back, our stove gave out…in the middle of cooking the turkey. Needless to say, we used the neighbors to finish the cooking that Thanksgiving.
Ever since, things have been smooth sailing and I’m hoping for 100% this year too!
I plan everything. From breakfast to wine, I’ve got it covered. The only thing anyone has to do for me that day, is go and grab the newspapers so I can sit in turkey coma, sip some red wine and find the best deals on Black Friday.
There are always a few things that are a must. A cheese tray, a delicious Butterball turkey that’s been brined all night, delicious dessert and wine.
Over the last few years, I’ve learned a few things and I wanted to share them with you so if you are hosting Thanksgiving for the first time, you are intimated to get into the kitchen and go to work. From start to finish, you’ve got this!
- Don’t take on too much. If you’ve got most of the work covered, do not be afraid to ask someone to bring a side dish, dessert or wine. They’ll be more than happy to help since you were the one who cleaned, hosted and fed everyone. Or have them snag that newspaper right before coming over.
- Make yourself a timeline. A week before, I like to “road map” my entire turkey day planning. When I’m going to grocery shop, when I’m going to take the turkey out of the freezer (Allow at least 24 hours for every 4 pounds)
- Start with the right type of turkey. I use and love Butterball Whole Turkey. Not only does the bird come out delicious and moist, it’s tender and the number one brand of turkey in America. Plus, they have a hotline you can call if you have a “turkey emergency.” (1-800-BUTTERBALL or text 844-877-3456.) Yes, they’re turkey experts waiting for your phone call on Turkey day to ensure you deliver the best turkey you can to your loved ones. AWESOME!
- Purchase an instant read thermometer. Many times those pop up timers that come in the bird, are not accurate. You want to cook the turkey until the internal temperature registers 165 degrees. Then take it out, tent it with foil and let it rest for 30-60 minutes before carving.
- Plan a few staple side dishes. Don’t go overboard or you’ll find yourself stressed out that you took on too much and there’s no time to get it all done. Mashed potatoes, gravy, green beans casserole, corn, cranberry sauce and rolls. Simple and easy to please.
- Don’t bake dessert. There are delicious dessert options, Marie Callender’s, in the freezer section, that taste just like homemade. They have a wide range so you can please everyone at the dessert table. I always grab a Dutch Apple pie as it’s my husband’s favorite but I also grab pumpkin pie, well because duh! They also have loaf cakes and if you’re like me you want chocolate after a meal. So I purchase Marie Callender’s Double Chocolate loaf cake. It’s amazing!
- Grab a few bottles of wine. We’re big fans of Woodbridge Wine. I like to find a variety that will be perfectly paired with both dinner and dessert. Woodbridge wine is both balanced and smooth. I choose the Red Blend which features warm, toasty aromas and flavors, including jammy blackberry, vanilla, and baking spices. It pairs well with the turkey, side dishes and dessert. I also grab Woodbridge Cabernet because it’s my sister’s favorite.
- Lastly, and maybe most importantly, do the dishes as you go. There are a lot of dishes on Thanksgiving and my dishwasher cannot even keep up. My mother is wonderful and when she sees the dishes start to pile up, she hand washes them, while loading and unloading the dishwasher. If there is someone in your family or friends who is willing to help, don’t be afraid to ask them to do the dishes. The last thing you want to wake up to is a sink full of dishes and an empty house.
Rosemary and Orange Roasted Turkey
Yield 12 servings
Thanksgiving doesn’t have to be intimidating. With a few tips and tricks and this delicious Rosemary and Orange Roasted Turkey, I’ve got your back this Turkey day!
- 1- 12 lb fresh or frozen Butterball Whole Turkey
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon orange zest
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 3 tablespoons orange marmalade
- ¼ cup orange juice
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoon unsalted butter, divided
- ¼ teaspoon black pepper
- 2 cups of water or chicken broth
- Preheat oven to 425 degrees
- Remove turkey from packaging and remove giblets and neck.
- Rinse bird thoroughly with water and place onto paper towels and pat dry
- Place turkey on roasting pan
- Combine rosemary, zest, salt and pepper in a small bowl.
- Carefully lift up the skin and loosen using your fingers.
- Place half the rosemary mixture under the loosened skin.
- Melt 1 tablespoon of butter and place into bowl with remaining rosemary mixture and stir to combine.
- Brush butter mixture all over turkey and place into oven.
- Bake for 15 minutes and then rotate pan. Continue baking for 15 more minutes.
- Reduce heat to 375 degrees, and add 2 cups of liquid to the bottom of your pan. Continue to cook the turkey for 45 minutes to 50 minutes, rotating pan halfway through.
- While the turkey is baking, in a medium saucepan, combine orange marmalade, juice, vinegar, 1 tablespoon butter and black pepper. Whisk to combine and bring to a boil.
- Once boiling, lower the heat to a simmer and simmer until slightly thickened.
- After 45 minutes, remove turkey from oven and brush with marmalade mixture. Place back into oven and bake for 5-10 minutes longer. Check the internal temperature of the bird around the 45 minute mark. It’s done when the internal thermometer registers 165 degrees.
- When the turkey is done, remove from oven and cover with foil. Allow to rest for 30-60 minutes.
Serving Size 12 servings
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 107 mg
Sodium 882 mg
Total Carbohydrates 4 g
Sugars 3 g
Protein 41 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Isn’t she just a thing of beauty. Right down to the crispy skin, the aromatic rosemary and the sweet marmalade mixture. This is my favorite turkey to date!
I hope these tips help you this year and get inspired to host Thanksgiving. Here are some additional Turkey Day Tips to help you get started on the right foot.
Also, be sure to check out Shopkick.
It could be for friends for Friendsgiving, a dinner for 20 people or an intimate meal between two of you. No matter what you are doing this year, be sure to enjoy yourself and don’t sweat the small stuff. People will be in tryptophan coma before you know it. Just make sure they do the dishes beforehand.
The holidays to me are about being together and sharing that togetherness with the ones you love. It brings both of my families together in one delicious setting and I wouldn’t want it any other way. 😉
If you have any additional questions, I have been doing this for 8 years now and consider myself somewhat of an expert. Fire away and Happy Turkey Day!
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