Record-Breaking Ratings in Our 32nd Year

RUSH: And welcome everybody, ladies and gentlemen, boys and girls, young and old alike to our special Thanksgiving edition of the Rush Limbaugh program right here on the EIB Network. Great to have you here. This is the final live broadcast of the week for me. As I said yesterday, I’m endeavoring to find out what it’s like to be a normal guy. And in that quest, I have found it necessary to take tomorrow off like most other normal people do. So this is it. 800-282-2882 if you want to be on the program today. The email address,

Now, for those of you who are new to the program — and there are tons of you who are — folks, the ratings for the program, we’re not supposed to talk about this in much detail, are literally through the roof such as never been higher and time spent listening, which is a key element of radio ratings, not so much television, but radio, time spent listening can affect so much. The time spent listening is through the roof as well. People are listening longer, and more people are listening than ever before.

The point of this is that many people today have never heard what we do on our special Thanksgiving edition of the Rush Limbaugh program, and that is The True Story of Thanksgiving, which I wrote about in my first million seller. Actually, the first book sold two million hard copies, another two million paperback. My first two books sold a grand total of nine million copies. And the second one sold out, the two million in hardcover copies in eight weeks.

So there’s a golden opportunity here. And in fact there is a big spread today at The Federalist on the true story of Thanksgiving. It’s spreading. It’s taken a while, but it is now spreading. And it is crucially important, especially now, for people to understand the real story of Thanksgiving. More than likely you were taught an incorrect story. I was. Most people were. The version I was taught was closer to the truth, but I didn’t get the real story of Thanksgiving in my formal education.

It wasn’t until I began to research it for the book, and then we researched it again for the children’s book, Rush Revere and the Brave Pilgrims about the arrival here in the new world of the great Pilgrims who came and risked everything and actually engaged in the first Thanksgiving. So for those of you who have not heard the story, it’s gonna be eye opening. Normally I wait until the last hour of the program to do this. But I’m not gonna wait ’til the last hour of the program today. I’m gonna shake it up and spread it out.

We also have George Washington’s first Thanksgiving proclamation. And you know what’s gonna stand out to you about that is how often George Washington, the father of our country and the first president and the man whose morality ensured that the United States would remain as founded, they asked him to be king. He turned it down. Served his terms as president, went back to Mount Vernon. But he could have been king.

If he had chosen and accepted the offer to be king, we wouldn’t be the representative republic that we are. We’d be a monarchy. Well, who knows what would have happened to the United States from 1777, ’78 on had George Washington accepted the offer to be king. But he didn’t. His morality saw to it that he stayed true and loyal to the Constitution that he helped put together. And his first Thanksgiving proclamation, you’d be amazed at how often God-d is cited and referenced. It will blow away if you haven’t heard it before.

And we also will have a little fun. How many of you believe that we screwed the Indians out of Manhattan for 24 bucks? How many of you believe that story? We didn’t screw the Indians out of anything. They screwed us. And I love telling this story as well. So that’s all coming up. And as I say, I’m not gonna force you to wait until the third hour. One of the reasons for that, sometimes I don’t leave myself enough time in the third hour, so I’m gonna spread this stuff out. We’ll combine it with a regular performance program here with the stuff happening out there in the news that we comment on as it happens.

So let’s get started with all of that, and we’ll get the real Story of Thanksgiving, which, again, if you haven’t heard it — folks, I’m telling you, normally it’s at Christmastime that I get very sentimental and filled with thanks. I don’t know why, but it’s always at the Christmas break that I take some time to thank all of you and to explain how much you’ve meant to me and my family over the years. But I’m gonna do that today.

I’m so happy and I’m so proud, I cannot express the gratitude I have for the support that you are showing for the program in terms of — folks, these ratings are just through the roof for the last end of the month leading up to the election. We’re into a new month now, and they’re just showing continued record-setting pace after 32 years. And that’s all you. And I can’t thank you enough. I wish I could get into greater detail, but we’re not really permitted. The theory is you discuss the ratings and you alter them and you have an impact on what they are and what people admit to listening to. So that’s about as far as I can go with it.


RUSH: So great to be with all of you each and every day. Such an opportunity, such a privilege that I have had my entire life, to be able to do what I always wanted to do, do what I was born to do and to do it well and to succeed at it. No greater blessing to be bestowed.

And you all are instrumental, fundamental, crucial in making all of this happen for me. And I never will be able to pay you back for it. I don’t care what I do, I’ll never be able to thank you sufficiently for everything that you’ve meant. I mean, 32 years here. There’s some people that have been listening the entire time. That’s over a generation. And there’s some lifers here. It’s just phenomenal.


The Best Roast Turkey

This Roast Turkey Recipe is absolutely the best.  The turkey is tender and juicy every time, even the white meat!  The best part is there are no crazy tricks, it is super simple to make and super delicious to eat!  With just a few simple ingredients you can have a whole turkey ready and in the oven in no time!  When you take it out, you will find it perfectly browned with moist, tender meat perfect for your holiday (or any day!) meal!

Tender & Juicy Roast Turkey Recipe

Roast Turkey Recipe

I have a confession.  I didn’t grow up even eating turkey on Thanksgiving.  My family made lasagna.  Not because we are Italian, but just because my parents liked it way better than turkey.  I kind of love the memories of this quirky tradition now that I am older and I can certainly appreciate the sentiment to eat something you really enjoy. When I moved away and got married, though, we decided we wanted to do a more traditional thanksgiving and so I was left to figure out how to make a turkey.

I have tried a lot of methods and recipes for turkey over the years.  A LOT.  I have baked turkey, brined turkey, and I have cooked turkeys inside paper bags.  I have roasted turkey, fried turkey and made turkey in the Instant Pot.  Some were good, some were not so good, and a couple were to be remembered over the years.

Easy Roast Turkey Recipe

My friend of many years Emily made the roast turkey for our thanksgiving celebration this year.  We had a big crowd and she had a whopping 23 pound turkey!  I didn’t tell her this, but this actually really scared me.  I have done tons of research on cooking turkey (it is the engineer in me, I just can’t help it!) since I have been experimenting the past 14 years and one thing I hear over and over and have found to be true myself, is that the bigger the turkey, the more dry it will be since it has to cook longer to come to the right internal temperature to be done.  But to my delight, when I showed up with my approximately 97 sides in hand for the dinner, the turkey wasn’t dry at all.  It was in fact, the most tender, moist white meat I have ever had on a baked turkey!  It was absolute perfection next to my favorite homemade cranberry sauce!

She had been talking about this roast recipe for weeks (maybe months!) but honestly I was so skeptical I didn’t really take note.  Thankfully, she is a great friend and recounted the recipe that was passed to her from her friend when she had the same reaction to this amazing turkey and even helped me make and photograph another roast turkey so  I could share it with you!

The best part about this recipe is that it isn’t hard or time consuming.  It only uses a few simple and familiar ingredients and the result is pure perfection.  Before I get into the nitty gritty of the recipe, I want to go through some of the most frequent questions I get on Turkey

Roast Turkey Meat made in the oven

How long do you cook a turkey in the oven?

This is the question that comes up most when we talk roast turkey.  Each turkey will require a slightly different cooking time because each turkey is a different size. In our recipe, the turkey will need to cook at 325˚F for 15 minutes per pound*.

You can use this easy formula to find out how long to cook your turkey:

Turkey Weight (in pounds) x 15 = Total number of minutes to cook your turkey

To convert this into hours, simply divide the number of minutes by 60.

Total number of minutes to cook your turkey/60 = How long to cook the turkey in hours

So, for example, if I have a 12 lb turkey it would look like this:

12 x 15 = 180 minutes

180 minutes/60 = 3 hours.

See it really is simple!

* Time can vary based on your oven, climate, and altitude.  Please use this as a guide but measure the internal temperature for true doneness.

Roast Turkey Served

What Temperature is a Turkey Done?

To be done the turkey must be 165˚F.  The time guide above is a great starting place, but the MOST IMPORTANT part of making sure a turkey is cooked long enough, is that the internal temperature is 165˚F all the way through.


You should measure the temperature in 3 places:

  1. Innermost part of the thigh
  2. Innermost part of the wing
  3. Thickest part of the breast

simple and inexpensive meat thermometercan help you make sure it is done to the correct temperature.  You can usually find them in grocery or super stores or online for $5-10 on the cheap side and $50+ on the more expensive side. I use a digital thermometer that was inexpensive that you can insert into the meat and will sound an alarm when it reaches the desired temperature


I highly recommend measuring the temperature for a couple of reasons:

  1. If the entire turkey is not above 165˚F it increases the risk of food borne illness.  Who wants to be sick in the holidays?  It is just not worth it for the cost of a thermometer!
  2. The turkey will be so much better when it is perfectly cooked!  If you over cook a turkey it will become dry and tough.  If you undercook a turkey you can get sick!
  3. The cook time can change due to your oven, the climate or altitude where you live.  By measuring the temperature you cook the turkey the perfect amount of time every time!

While, you could just cook the turkey long enough where there is no doubt it is done, you might not end up with the best tasting turkey that way.

How to make a Roast Turkey

As I mentioned above, the absolute best part of this recipe is how simple it is.  I spent a lot of time talking about how long to cook your roast turkey for and how to measure the temperature, but don’t let that overwhelm you.  I just wanted to make sure to cover the questions in detail so everyone can easily understand. This really is an easy recipe to make with an outstanding result.

I am going to walk through the recipe ingredients and instructions here with all of my notes and tips.  If you just want the quick version, feel free to skip down to the printable recipe card below.

Oven Roasted Turkey - This is the BEST turkey! It is tender and moist every time and so easy!


  • 1 Whole Turkey, thawed- You can use any size of turkey you want and just adjust the cooking time per the guide above.  The most important thing to note, before you cook is that the turkey will need to be COMPLETELY THAWED.  This is very important since if it is not thawed, you will not get a good result cooking it in the oven.

    I used a Butterball turkey here and it came out beautifully!  You can find whole turkeys in the freezer section of your grocery store, or sometimes you can find them fresh at local farms or markets.

  • 1 bottle white wine (25 oz)- Emily usually uses a sweet white wine like riesling, but I was out so I used pinot grigio and it came out just as tasty.  It doesn’t need to be a high end wine since the bird isn’t sitting in it but rather being steamed by it as it cooks.
  • 1 bottle Italian salad dressing (16 oz)- You can buy bottled or make up a batch of your favorite recipe.  The seasonings of the dressing will flavor the turkey as it cooks and the oil in the dressing helps to make the skin brown, crispy, and perfect.
  • 1 red apple- Any kind will do!
  • 2 dried bay leaves


  1. Preheat the oven to 325˚F. Clear extra oven racks to make room for turkey.  I used the lower middle rack for my turkey.  You want it to be as centered as you can.
  2. Unwrap your thawed turkey and remove the neck and giblets from the cavity. In my turkey the neck was in the main cavity and there was a bag of giblets in the neck side of the cavity.  Just make sure you clear it out so that you aren’t cooking plastic or anything else into your turkey.
    Place the turkey on a roasting rack in a roasting pan.  Most roasting pans come with a rack, but if you don’t have a roasting rack, you can make several balls (4-6) of aluminum foil and prop it up on that in the pan which is what I had to do since my rack was no where to be found this year.
  3. Cut the apple in half and place inside cavity.  It should fit inside when halved, but if you have a smaller bird or an extra large apple, then you can cut the apple into quarters. Place a bay leaf under each wing.  I then tuck the legs back in the bottom part of the skin and fold the wings under so that they are secure.
    Pour the entire bottle of white wine into the bottom of the roasting pan, and then pour the entire bottle of dressing over the turkey.  The wine will just sit in the bottom while the dressing should be put directly over the skin of the bird and I try to make sure I get it into all the nooks and crannies of the bird.
  4. Place the turkey in the oven and bake for 15 minutes per pound of turkey.  You can see my example of how to calculate this above, but just use it to get a general idea, then around 30 minutes before it is done cooking I like to start to check the temperature and see how close we are, then monitor the roast turkey until it is 165˚F throughout.
  5. When the internal temperature is 165˚F throughout, remove turkey from the oven and let rest for 20-30 minutes, then carve and serve.  By letting it rest, it helps the juices to lock into the meat before you cut it open and helps it to be more tender and juicy.  Then you can just carve it up and enjoy!

I really hope that this recipe is enjoyed by your family as much as it is by mine!  We might start making this more often because we loved it so much!  And possibly because my all time favorite leftovers are turkey, cranberry and brie grilled cheese sandwiches.  If you get a chance to make it, please let me know with a comment below or tag me on Instagram @easyfamilyrecipes in your feed or stories!

The BEST Roast Turkey





yield 1 turkey

This simple recipe results in the BEST roast turkey!  The meat is always tender and juicy from the white meat to the dark.  This is the only Thanksgiving Turkey recipe that you will ever need!


  • 1 Turkey, thawed
  • 1 bottle white wine (25 oz)
  • 1 16 oz bottle Italian salad dressing
  • 1 red apple
  • 2 bay leaves


  1. Preheat the oven to 325˚F. Clear extra oven racks to make room for turkey.
  2. Unwrap your thawed turkey and remove the neck and giblets from the cavity.  Place the turkey on a roasting rack in a roasting pan.
  3. Cut the apple in half and place inside cavity.  Place a bay leaf under each wing.  Pour the entire bottle of white wine into the bottom of the roasting pan, and then pour the entire bottle of dressing over the turkey.
  4. Place the turkey in the oven and bake for 15 minutes per pound of turkey.
  5. When the internal temperature is 165˚F throughout, remove turkey from the oven and let rest for 20-30 minutes, then carve and serve.
  6. Enjoy!


  • Turkey MUST be fully thawed before cooking.
  • Check turkey in innermost thigh, innermost wing, and the thickest part of the breast to make sure it has reached 165˚F.  Turkey may remain pink in places, but USDA recommends cooking to 165˚F for safe consumption.
  • Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

  • ©2017 The Pinning Mama- Recipe found at:

courses dinner

cuisine american


Serving Size 4 oz

Amount Per Serving

Calories 197

% Daily Value

Total Fat 11 g


Saturated Fat 3 g


Unsaturated Fat 3 g

Cholesterol 65 mg


Sodium 313 mg


Total Carbohydrates 1 g


Sugars 1 g

Protein 21 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.