Classic Roast Turkey
Perfect for holiday gatherings and special occasions, this Classic Roast Turkey recipe promises a golden, juicy bird that's as delicious as it is visually stunning. Infused with the fragrant flavors of fresh rosemary, thyme, and sage, and enhanced with a rich herb butter rub, every bite is bursting with savory goodness. A stuffing of vibrant lemon, garlic, and herbs adds an aromatic touch, while the turkey roasts atop a bed of caramelized carrots, celery, and onion for added depth of flavor. Moist and tender, thanks to occasional basting and a final burst of high-heat roasting for crispy, golden skin, this turkey is the ultimate centerpiece for any festive meal. With simple ingredients, easy-to-follow instructions, and plenty of tips for success, this recipe ensures a foolproof and crowd-pleasing roast turkey every time.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 whole lemon
- 1 head garlic
- 2 medium carrot
- 2 medium celery stalk
- 1 large onion
- 1 tablespoon olive oil
- 2 cups chicken or turkey stock
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels.
In a small saucepan, melt the butter over medium heat and stir in the chopped rosemary, thyme, and sage.
Rub the herb butter mixture evenly over the turkey, both inside the cavity and on the skin.
Season the turkey generously with kosher salt and freshly ground black pepper.
Cut the lemon in half and the garlic head in half horizontally. Stuff the cavity of the turkey with the lemon, garlic, and a few sprigs of rosemary and thyme.
Roughly chop the carrots, celery, and onion and toss them with olive oil. Spread them evenly in the bottom of the roasting pan to create a bed for the turkey.
Place the turkey breast side up on the bed of vegetables in the roasting pan.
Tuck the wing tips underneath the body of the turkey.
Pour the chicken or turkey stock into the roasting pan to keep the vegetables moist during roasting.
Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2 1/2 hours, basting occasionally with pan juices.
Remove the foil and increase the oven temperature to 425°F (220°C) for the last 30 minutes to crisp the skin.
The turkey is done when the internal temperature reaches 165°F (74°C), measured at the thickest part of the breast and thigh.
Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Serve with the roasted vegetables and your favorite side dishes.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
