Growing up, my Mom followed the same family recipe for roasted turkey.  She followed it every year, and every year we looked forward to that flavor.

Fast forward a few years, and I started cooking my own turkeys.  And every year, I would try a different recipe.  I fried turkeys.  I bar-b-qued turkeys.  I roasted turkeys at least 7 different ways, and after trying all these ways, all these methods, I kept coming back to my Mom’s recipe.  I’m not sure if it’s because it reminds me of her, or brings back such fond memories, or if it’s because it truly is the best tasting turkey.

My answer:  All of the above.  This recipe is simple, it’s comforting, and it is delicious.  And I have dubbed this recipe The Ultimate Roasted Turkey.

It starts out by brining the turkey for about 6 hours.  Looking for something to brine it in?  Try one of those Lowe’s buckets.  That’s what I use.  And when I’m done, I can use the bucket for one of my many outdoor projects.

After at least 6 hours in the brine, take the turkey out and let it dry on a rack for about 8 hours. Then, transfer to a roasting pan.

Time to roast.  Preheat the oven.  Melt basting mixture in a saucepan.  Once melted, brush on to turkey, coating the entire exterior of the bird.

Put turkey in oven to roast.  Brush butter / paprika mixture over turkey every 20 minutes, and roast until an instant read thermometer inserted in the thickest part of the breast registers 165 degrees.

Let the turkey sit for 20-30 minutes before carving, and you’re good to go.

Once you bite into this turkey, you too will dub it The Ultimate Roasted Turkey.

This is the turkey that you need to make for Thanksgiving.  And make it year after year.  This is The Ultimate Roasted Turkey.

Click here for the recipe.