Holiday Turkey
Make your festive gathering unforgettable with this classic Holiday Turkey recipe, a show-stopping centerpiece packed with flavor and aromatic herbs. This 12-pound turkey is slathered with a luscious herb butter infused with fresh rosemary, thyme, sage, and garlic, ensuring every bite is moist and tender. Stuffed with zesty lemon, onion, carrots, and celery, it roasts to golden perfection, filling your kitchen with the warm, inviting aroma of the holidays. A simple yet elegant basting technique keeps the meat juicy, while a final brown in the oven delivers a beautifully crisp skin. Ideal for Thanksgiving, Christmas, or any special occasion, this recipe is your ultimate guide to serving a crowd-pleasing, perfectly roasted turkey with minimal effort. Perfectly paired with rich pan drippings and seasonal sides, your holiday feast is bound to impress!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 lbs Whole turkey
- 1 cup Unsalted butter
- 2 tbsp Fresh rosemary
- 2 tbsp Fresh thyme
- 2 tbsp Fresh sage
- 4 Garlic cloves, minced
- 1 Lemon, quartered
- 1 Onion, quartered
- 2 Carrots, roughly chopped
- 2 Celery stalks, roughly chopped
- 2 cups Chicken or turkey stock
- 1 tbsp Salt
- 1 tsp Black pepper
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry using paper towels.
In a small bowl, mix the butter, minced garlic, fresh rosemary, thyme, sage, salt, and pepper to form a herb butter mixture.
Carefully loosen the skin of the turkey breast by sliding your fingers underneath it, being careful not to tear it.
Spread half of the herb butter under the turkey skin and the remaining butter all over the outer surface of the turkey.
Stuff the turkey cavity with the quartered lemon, onion, carrots, and celery.
Tie the legs together using kitchen twine and tuck the wings under the bird to ensure even cooking.
Place the turkey on a roasting rack set inside a large roasting pan. Pour the chicken or turkey stock into the pan.
Cover the turkey loosely with aluminum foil and roast for approximately 2.5 to 3 hours, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thigh reaches 175°F (80°C).
Remove the foil during the last 45 minutes of cooking to allow the turkey to brown evenly. Baste it occasionally with the pan drippings for added flavor.
Once fully cooked, remove the turkey from the oven and tent it with foil. Allow it to rest for 20-30 minutes before carving.
Serve hot and enjoy your holiday feast!
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 181 mg | 14% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 1748 mg | 37% | |
*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.
