Thanksgiving wouldn't be complete without a perfectly roasted turkey paired with sweet-tart cranberry sauce. This classic dish is easier to prepare than it seems, offering a flavorful centerpiece for your holiday table.
Opt for a fresh or frozen turkey, depending on your timeline. Calculate about 1–1.5 pounds per person to ensure everyone gets enough, with leftovers.
Thaw your frozen turkey in the fridge for 24 hours per 5 pounds. Remove the giblets, pat dry, and season generously with salt, pepper, and your favorite herbs.
Decide whether to stuff your turkey or bake the stuffing separately. If stuffing, ensure it’s moist, and don’t overpack the cavity for even cooking.
Cook the turkey at 325°F, using a meat thermometer to check doneness. Aim for 165°F in the thickest part of the breast and 175°F in the thigh. Baste occasionally for a golden, juicy finish.
Combine fresh cranberries, sugar, orange juice, and zest in a saucepan. Simmer until the cranberries burst and the mixture thickens into a sauce.
Let the turkey rest for 20–30 minutes before carving to lock in juices. Serve with cranberry sauce on the side, garnished with fresh herbs or citrus slices.
Refrigerate leftovers within 2 hours. Use turkey for sandwiches, soups, or casseroles, and cranberry sauce as a spread or dessert topping.
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