Turkey Close-up

Thanksgiving Side Dishes and Roasted Turkey

Perfectly roasted, moist and delicious this is my go-to recipe for Thanksgiving!
Course Poultry
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 Servings
Calories 830 kcal
Author Souper Chef Deb


  • 1 18-20 lb Turkey
  • 6 cups root vegetables - I use onion, carrots and butternut squash
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 4 tablespoons softened butter
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg


  1. Preheat oven to 500 degrees
  2. Clean & chop the root vegetables into large pieces. Put them into a large roasting pan and put the turkey on top.
  3. Mix together the butter and spices - salt, pepper, cloves & nutmeg. With clean hands, run the butter spice mixture all over the turkey, inside & out. Separate the skin from the breast meat and get it in there also.
  4. Mix together the wine and chicken broth and pour it over the turkey. Cover the turkey very tightly with aluminum foil and bake in a preheated 500 degree oven as follows;
  5. First half hour: 500 degrees
  6. Second half hour: 450 degrees
  7. Third half hour 400 degrees
  8. Turn heat down to 350 and continue cooking for one hour. Remove the foil. Baste turkey as it continues to cook. It will take about 1 1/2 hours more for a 20 lb. turkey.
  9. Allow to rest for at least a half hour, covered with aluminum foil. Remove the root veggies from the pan and you have a delicious side dish! Carve the turkey & enjoy!
Nutrition Facts
Thanksgiving Side Dishes and Roasted Turkey
Amount Per Serving
Calories 830 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 9g 45%
Cholesterol 377mg 126%
Sodium 1373mg 57%
Potassium 1380mg 39%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 113g 226%
Vitamin A 100.5%
Vitamin C 14.8%
Calcium 8.4%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.