Oven Roasted Turkey
Elevate your holiday centerpiece with this classic Oven Roasted Turkey recipe, a foolproof method for achieving juicy, tender meat and perfectly crispy skin. This showstopping dish begins with a 12-pound whole turkey rubbed with herbed butter under and over the skin to infuse rich flavor throughout every bite. Fresh aromatics, including rosemary, thyme, sage, garlic, lemon, and onion, are stuffed into the cavity, while chicken broth in the roasting pan ensures the bird stays moist during its slow, golden transformation in the oven. A two-step roasting process—including a foil-covered period for tenderness and a naked, high-temperature finish for browning—guarantees picture-perfect results. Ideal for Thanksgiving or any festive gathering, this recipe serves eight and pairs beautifully with your favorite traditional sides. Whether you're a seasoned cook or a first-timer, this step-by-step guide will help you create a mouthwatering turkey that’s sure to impress!
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 4 cloves garlic
- 1 whole lemon
- 1 whole onion
- 2 tablespoons olive oil
- 3 cups chicken broth
Instructions
Preheat your oven to 325°F (160°C).
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour.
Pat the turkey dry with paper towels and remove any giblets or neck from the cavity.
In a small bowl, mix the softened butter with 1 tablespoon of the salt and 1/2 tablespoon of the black pepper.
Carefully loosen the skin of the turkey breast by sliding your hand under the skin and spread half of the butter mixture under the skin.
Rub the remaining butter mixture over the outside of the turkey.
Season the inside of the turkey cavity with the remaining salt and black pepper.
Stuff the cavity with the fresh rosemary, thyme, sage, garlic cloves (lightly smashed), lemon (halved), and onion (quartered).
Brush the turkey with olive oil and place it breast-side up in a large roasting pan fitted with a rack.
Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and roast in the preheated oven for 2 hours.
Remove the aluminum foil and increase the oven temperature to 375°F (190°C).
Roast for an additional 1 hour or until the internal temperature of the thickest part of the turkey thigh reaches 165°F (74°C), basting every 30 minutes with the pan juices.
Once done, remove the turkey from the oven and tent it loosely with aluminum foil.
Let the turkey rest for 20-30 minutes before carving. This allows the juices to redistribute for a moist and flavorful result.
Carve and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1715 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.
