Description
Roast Turkey is juicy, tender, and golden with crispy skin. Perfect for holidays or festive dinners, this easy recipe uses herb butter and aromatic vegetables for maximum flavor.
Ingredients
1 whole turkey (12–14 pounds), thawed if frozen
1 cup unsalted butter, softened
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 tablespoon garlic, minced
2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1 large onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
4 cups chicken or turkey broth
Instructions
1. Preheat oven to 325°F (165°C). Remove giblets and pat turkey dry.
2. Mix softened butter, olive oil, rosemary, thyme, sage, garlic, salt, and pepper in a small bowl.
3. Loosen skin over breast and spread half the herb butter underneath; rub remaining butter on the outside.
4. Stuff cavity with onion, carrots, and celery. Tie legs and tuck wings under the body.
5. Place turkey breast-side up on a rack in a roasting pan. Pour broth into pan.
6. Roast uncovered, basting every 45 minutes, until internal temperature reaches 165°F (74°C) in the thigh (approx. 3–3½ hours).
7. Tent with foil if skin browns too quickly.
8. Remove from oven, cover loosely with foil, and let rest 20–30 minutes before carving.
Notes
For extra flavor, add aromatics like apples or lemon to the cavity.
Use a meat thermometer for perfectly cooked turkey.
Tent with foil if skin browns too fast.
Save pan drippings for homemade gravy.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg