Description
A classic recipe for perfectly roasted turkey featuring a savory herb butter rub, aromatic stuffing with onion, lemon, and garlic, roasted to juicy perfection for a festive main course.
Ingredients
Scale
Turkey & Herb Butter
- 1 whole turkey (12 to 14 pounds), thawed if frozen, neck and giblets removed
- 1/2 cup unsalted butter (softened)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (chopped, or 1 teaspoon dried)
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried)
Stuffing & Roasting
- 1 large onion (quartered)
- 1 lemon (halved)
- 1 head garlic (halved crosswise)
- 2 cups low-sodium chicken broth (plus more as needed for basting)
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) to ensure it reaches the perfect roasting temperature before placing the turkey inside.
- Prepare the Turkey: Pat the whole turkey dry thoroughly with paper towels to remove excess moisture, which helps achieve crisp skin. In a small bowl, mix the softened butter with kosher salt, black pepper, thyme, rosemary, and sage.
- Apply Herb Butter: Gently loosen the skin of the turkey breast and thighs without tearing it. Rub half of the herb butter mixture under the skin to infuse flavor directly into the meat. Spread the remaining butter all over the exterior surface of the turkey for a beautifully seasoned crust.
- Stuff the Cavity: Place the quartered onion, lemon halves, and halved garlic head inside the turkey cavity to add aromatic notes during roasting.
- Position & Secure: Place the turkey breast-side up on a rack inside a large roasting pan. Tuck the wings underneath the body to prevent burning and tie the legs together tightly with kitchen twine for even cooking.
- Add Broth & Roast: Pour 2 cups of low-sodium chicken broth into the bottom of the roasting pan to keep the environment moist and use the pan juices for basting. Roast the turkey for approximately 13 to 15 minutes per pound, basting occasionally with pan juices to enhance moisture and flavor.
- Manage Browning: If the turkey skin begins to brown too quickly during roasting, loosely tent it with aluminum foil to prevent burning while allowing it to continue cooking.
- Check for Doneness: Use a meat thermometer to confirm that the internal temperature in the thickest part of the thigh has reached 165°F (74°C), indicating the turkey is fully cooked and safe to eat.
- Rest the Turkey: Remove the turkey from the oven and let it rest uncovered for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring moist and tender slices when carved.
Notes
- For enhanced flavor and juiciness, consider brining the turkey 24 hours before roasting.
- Use a reliable meat thermometer to ensure the turkey reaches a safe internal temperature.
- Reserve the pan drippings to make a delicious homemade gravy that complements the turkey.
