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Thanksgiving Side Dishes and Roasted Turkey

Perfectly roasted, moist and delicious this is my go-to recipe for Thanksgiving!
Course Poultry
Cuisine American
Keyword Christmas, Holiday Dinner, Thanksgiving
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 Servings
Calories 830kcal
Author Deb Clark
Cost $20


  • 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


  • Preheat oven to 500 degrees
  • Clean & chop the root vegetables into large pieces. Put them into a large roasting pan and put the turkey on top.
  • 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.
  • 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;
  • First half hour: 500 degrees
  • Second half hour: 450 degrees
  • Third half hour 400 degrees
  • 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.
  • 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!


Calories: 830kcal | Carbohydrates: 13g | Protein: 113g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 377mg | Sodium: 1373mg | Potassium: 1380mg | Fiber: 3g | Vitamin A: 5025IU | Vitamin C: 12.2mg | Calcium: 84mg | Iron: 5.4mg