Perfect Christmas Turkey
Create unforgettable holiday memories with this Perfect Christmas Turkey recipe, a show-stopping centerpiece for your festive table. Featuring a tender 14-pound turkey smothered in a rich herb butter infused with fresh rosemary, thyme, sage, and garlic, this dish promises incredible flavor in every bite. Stuffed with aromatic lemons, onions, and herbs, and paired with a bed of roasted carrots, celery, and onions, this turkey is both juicy and visually stunning. A slow-roasting method and periodic basting ensure it stays moist, while the addition of chicken broth in the pan enhances its succulence. Perfectly seasoned and roasted to golden perfection, this turkey is ideal for serving a crowd of 10 and pairs beautifully with all your holiday sides. Make this recipe the highlight of your Christmas feast!
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Recipe Information
Ingredients
- 14 pounds whole turkey
- 1 cup unsalted butter
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh sage
- 6 cloves garlic cloves
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 2 lemons
- 2 onions
- 2 carrots
- 2 celery stalks
- 4 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Take the turkey out of the refrigerator and let it sit at room temperature for 30 minutes. Remove the neck and giblets from the cavity if present. Pat the turkey dry with paper towels.
In a small bowl, mix the butter with chopped rosemary, thyme, and sage. Add minced garlic, salt, and black pepper to form a herb butter paste.
Gently loosen the skin of the turkey by sliding your hands underneath it, careful not to tear it. Spread half of the herb butter evenly under the skin, and rub the remaining butter over the turkey's surface.
Drizzle olive oil over the turkey and sprinkle with additional salt and pepper for extra seasoning.
Stuff the turkey cavity with halved lemons, quartered onions, and a few sprigs of rosemary and thyme.
Roughly chop the carrots, celery, and onions and spread them evenly across the bottom of a large roasting pan. Pour the chicken broth into the pan to keep the turkey moist as it roasts.
Place the turkey, breast-side up, on a roasting rack (or directly on top of the vegetables if you don't have a rack) inside the pan.
Roast the turkey uncovered in the preheated oven. Baste it every 45 minutes with the drippings from the pan to maintain moisture.
Cook the turkey until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. This should take about 15 minutes per pound, or approximately 3.5 to 4 hours for a 14-pound bird.
Once done, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 30 minutes to allow the juices to redistribute.
Carve the turkey and serve alongside the roasted vegetables and any other holiday sides of your choice.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 1700 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.
