Juicy Roast Turkey
Elevate your holiday table with this irresistibly juicy roast turkey recipe, perfect for creating a centerpiece that's as flavorful as it is impressive. Infused with a rich blend of fresh rosemary, thyme, and sage, this 12-pound turkey is slathered in a garlic-herb butter that adds incredible flavor while keeping the meat tender and moist. A medley of aromatics—lemon, onion, celery, and carrots—fills the cavity, adding depth to the roasted flavor, while a splash of chicken broth in the pan ensures extra moisture throughout the cooking process. The result? Perfectly golden, crispy skin and succulent, melt-in-your-mouth meat. With easy-to-follow cooking tips and resting instructions, this recipe guarantees a show-stopping bird for Thanksgiving, Christmas, or any special gathering. Let this foolproof roasted turkey become the highlight of your feast!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 4 cloves garlic cloves, minced
- 1 whole lemon, sliced
- 1 whole yellow onion, quartered
- 2 stalks celery, chopped
- 2 whole carrot, chopped
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1.5 teaspoons black pepper
Instructions
Remove the turkey from the refrigerator and let it come to room temperature for about an hour before cooking. Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity, and rinse the turkey inside and out under cold water. Pat the turkey dry with paper towels.
In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, and sage. Add 1 teaspoon of salt and 1 teaspoon of black pepper to the butter mixture.
Carefully loosen the turkey’s skin by sliding your fingers under it, being careful not to tear it. Rub half of the herb butter mixture under the skin, and the remaining half on top of the skin.
Stuff the turkey cavity with the sliced lemon, quartered onion, celery, and one of the chopped carrots. Tie the legs together with kitchen twine and tuck the wings under the bird.
Place the turkey in a large roasting pan on a rack. Drizzle the skin with olive oil and sprinkle the remaining salt and pepper evenly over the turkey.
Add the remaining chopped carrot to the bottom of the roasting pan, along with the chicken broth. The liquid will help keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and roast in the preheated oven. For a 12-pound turkey, calculate cooking time at about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove the foil during the last hour of cooking to allow the skin to brown. If the skin is browning too quickly, place the foil back on lightly.
Once cooked, remove the turkey from the oven and tent it with foil. Let it rest for at least 30 minutes before carving to ensure the juices redistribute.
Carve and serve your juicy roast turkey alongside your favorite sides for a delicious feast!
Nutrition Facts
Calories |
10328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 608.8 g | 781% | |
| Saturated Fat | 242.2 g | 1211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4016 mg | 1339% | |
| Sodium | 7889 mg | 343% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 17.3 g | ||
| Protein | 1103.2 g | 2206% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 1438 mg | 111% | |
| Iron | 59.0 mg | 328% | |
| Potassium | 14067 mg | 299% | |
*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.
