How to Cook a Perfect Turkey
Master the art of holiday cooking with our comprehensive, foolproof guide on *How to Cook a Perfect Turkey*. This recipe highlights the ultimate combination of moist, flavorful meat and crispy golden skin, achieved with a luscious herb-infused butter featuring garlic, parsley, rosemary, and thyme. Stuffed with aromatic vegetables and lemon, and basted with savory drippings, this 12-pound turkey is roasted to juicy perfection. With detailed tips on achieving even cooking, proper seasoning, and essential resting time, this recipe ensures your star centerpiece shines at any gathering. Perfect for Thanksgiving, Christmas, or any special occasion, this turkey serves up to 8 and pairs beautifully with your favorite sides for a feast to remember.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 4 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Salt
- 2 teaspoons Black pepper
- 1 piece Lemon, sliced
- 1 piece Onion, quartered
- 1 piece Carrot, roughly chopped
- 2 pieces Celery stalk, roughly chopped
- 2 cups Chicken stock
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the packaging and take out the giblets and neck from the cavity. Rinse the turkey with cold water and pat it dry using paper towels.
In a bowl, mix together the softened butter, minced garlic, parsley, rosemary, thyme, salt, and black pepper to create a herb butter mixture.
Gently loosen the skin over the turkey breast by sliding your fingers underneath it. Spread half of the herb butter mixture under the skin to coat the breast meat. Rub the remaining herb butter all over the outside of the turkey.
Stuff the turkey cavity with the sliced lemon, quartered onion, chopped carrot, and chopped celery.
Place the turkey on a roasting rack inside a large roasting pan. Pour the chicken stock into the bottom of the pan to prevent the drippings from burning and to keep the bird moist.
Tie the turkey legs together with kitchen twine and tuck the wings underneath the bird to promote even cooking.
Roast the turkey in the preheated oven for about 15 minutes per pound or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (79°C). Use a meat thermometer for accuracy.
Baste the turkey every 30 minutes with the pan drippings to ensure a golden, crispy skin and flavorful meat.
If the turkey skin browns too quickly, loosely tent the bird with aluminum foil during the last hour of cooking.
Once fully cooked, remove the turkey from the oven and let it rest, tented with foil, for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the turkey and serve with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
8499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.7 g | 378% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4101 mg | 1367% | |
| Sodium | 10842 mg | 471% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.1 g | ||
| Protein | 1338.8 g | 2678% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 66.5 mg | 369% | |
| Potassium | 14235 mg | 303% | |
*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.
