No Fail Roasted Turkey
Elevate your holiday feast with this No Fail Roasted Turkey—a foolproof recipe designed to deliver a perfectly golden, juicy turkey every time. Infused with the rich flavors of garlic, fresh rosemary, thyme, sage, and a splash of zesty lemon, this 12-pound bird is coated in a luxurious herb butter for an aromatic and crispy skin that’s absolutely irresistible. The cavity is stuffed with onion, celery, and carrot to enhance the natural flavors, while a splash of chicken stock ensures a moist finish. Featuring simple, step-by-step instructions and a reliable roasting technique, this crowd-pleasing centerpiece is perfect for Thanksgiving or any special gathering. Serve it carved alongside your favorite side dishes for a show-stopping meal that everyone will love.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 whole lemon, juiced and zested
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 whole onion, quartered
- 2 stalks celery stalks, chopped
- 1 whole carrot, chopped
- 2 cups chicken or turkey stock
Instructions
Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour. Preheat the oven to 325°F (165°C).
Rinse the turkey inside and out with cold water, then pat it dry with paper towels. Be sure the turkey is completely dry.
In a small bowl, mix the softened butter with minced garlic, rosemary, thyme, sage, lemon juice, lemon zest, salt, and black pepper until combined.
Gently loosen the skin of the turkey (starting at the neck) and rub half of the butter mixture under the skin over the breast and thighs. Spread the remaining butter mixture over the outside of the turkey.
Stuff the turkey cavity with the quartered onion, chopped celery, and chopped carrot. Tie the legs together with kitchen twine and tuck the wings under the bird.
Place the turkey on a rack in a large roasting pan. Pour 2 cups of chicken or turkey stock into the bottom of the pan.
Roast the turkey, uncovered, in the preheated oven for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Baste the turkey every 45 minutes with the juices from the bottom of the pan to keep it moist. If the skin turns too dark, cover it loosely with aluminum foil.
Once fully cooked, remove the turkey from the oven and tent it with foil. Let it rest for 30 minutes before carving to allow the juices to redistribute.
Carve and serve your no-fail roasted turkey with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 94% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1701 mg | 36% | |
*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.
