High Roasted Turkey
Elevate your holiday feast with this juicy and flavorful High Roasted Turkey, a show-stopping centerpiece bursting with aromatic herbs and classic roasted goodness. Seasoned with kosher salt, black pepper, and a luxurious butter rub under the skin, this 12-pound turkey is stuffed with fragrant rosemary, thyme, lemon, onion, and garlic for an unforgettable depth of flavor. Roasted at an initial high temperature of 450°F for perfectly crispy skin, then slow-roasted to juicy perfection, this turkey stays moist with a medley of carrots, celery, and stock in the roasting pan. Perfectly golden and delicately basted with pan juices, this turkey ensures every bite is succulent and delicious. Ideal for holiday gatherings or special occasions, this recipe pairs beautifully with all your favorite sides. With step-by-step guidance, even first-time turkey roasters can achieve an impressive, restaurant-quality result!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 3 tablespoons kosher salt
- 2 teaspoons black pepper
- 6 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 whole lemon
- 1 large yellow onion
- 4 whole garlic cloves
- 2 tablespoons olive oil
- 1 cup chicken or turkey stock
- 2 medium carrots
- 2 medium celery stalks
Instructions
Preheat your oven to 450°F (232°C) and position the oven rack to the lowest level.
Rinse the turkey inside and out under cold water, then pat dry with paper towels.
Season the turkey generously inside the cavity with 1 tablespoon of kosher salt and 1 teaspoon of black pepper.
Stuff the cavity of the turkey with the rosemary, thyme, halved lemon, peeled onion, and garlic cloves.
Tuck the wing tips under the turkey to prevent burning and tie the legs together with kitchen twine.
Rub the outside of the turkey all over with olive oil, then season with the remaining 2 tablespoons of kosher salt and 1 teaspoon of black pepper.
Loosen the skin over the breast by gently sliding your fingers underneath. Spread the softened butter evenly under the skin for extra moisture and flavor.
Place the turkey breast-side up on a roasting rack set inside a large, sturdy roasting pan.
Arrange the carrots and celery around the turkey in the bottom of the roasting pan, along with the chicken or turkey stock to keep the bird moist during roasting.
Transfer the turkey to the preheated oven and roast for 30 minutes at 450°F. This initial high heat helps to crisp the skin.
Lower the oven temperature to 350°F (177°C) and continue roasting the turkey. Baste the bird every 30-40 minutes with the pan juices to keep it juicy.
Roast the turkey until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thighs reach 175°F (79°C). This usually takes 2 ½ to 3 hours total for a 12-pound turkey.
Once cooked, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
Carve the turkey and serve with your favorite side dishes. Enjoy your perfectly roasted turkey!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1362 mg | 29% | |
*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.
