My Favorite Turkey Recipe
Get ready to master your holiday feast with "My Favorite Turkey Recipe," a juicy, golden-brown showstopper that's infused with bold flavors of garlic, fresh herbs, and citrus. This 12-pound turkey is carefully seasoned with a rich compound butter made from rosemary, thyme, sage, lemon zest, and juice, ensuring every bite is bursting with aromatic goodness. The cavity is stuffed with onion, celery, and carrots for extra depth of flavor, while a chicken broth bath keeps it irresistibly moist as it roasts to perfection. With a crispy, golden skin and tender, flavorful meat, this turkey is the ultimate centerpiece for Thanksgiving or any celebratory meal. Pair it with classic sides like mashed potatoes and gravy for a meal that will have everyone coming back for seconds! Ready in just over three hours, this easy-to-follow recipe guarantees stunning results for beginners and seasoned cooks alike.
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Recipe Information
Ingredients
- 12 lbs whole turkey
- 1 cup unsalted butter
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 1 lemon, zested and juiced
- 1 tbsp salt
- 2 tsp black pepper, freshly ground
- 1 onion, quartered
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 2 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from its packaging, pat it dry with paper towels, and remove the giblets from the cavity. Set aside.
In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, sage, lemon zest, lemon juice, salt, and black pepper until fully combined.
Gently loosen the skin on the turkey breasts by sliding your fingers under the skin, being careful not to tear it. Spread half of the butter mixture under the skin, then rub the remaining butter mixture evenly over the entire exterior of the turkey.
Stuff the cavity of the turkey with the quartered onion, celery, and carrots.
Place the turkey on a roasting rack inside a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the thigh.
About 45 minutes before the turkey is done, remove the aluminum foil to allow the skin to become golden brown and crispy.
Once cooked, remove the turkey from the oven and let it rest for 25-30 minutes before carving to allow the juices to redistribute.
Serve the turkey with your favorite sides, like mashed potatoes, gravy, or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
8390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.9 g | 369% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4058 mg | 1353% | |
| Sodium | 11775 mg | 512% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 17.8 g | ||
| Protein | 1319.5 g | 2639% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 64.5 mg | 358% | |
| Potassium | 14905 mg | 317% | |
*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.
