Perfect Roast Turkey
Achieve holiday dinner perfection with this succulent and flavorful Perfect Roast Turkey recipe! This classic centerpiece is elevated with a luscious herb butter made from fresh rosemary, thyme, sage, and minced garlic, ensuring every bite is aromatic and tender. Stuffed with aromatic vegetables like carrots, celery, and onion, and roasted with chicken broth for added moisture, this turkey is as juicy as it is golden brown. With a simple yet effective technique to infuse flavor under the skin, this recipe guarantees an impressive crispy exterior while locking in all the juices. Perfectly cooked and served for up to 10 guests, it’s ideal for Thanksgiving, Christmas, or any special occasion. Let your kitchen fill with the mouthwatering aroma of this show-stopping roast turkey!
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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
- 4 Garlic cloves, minced
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 1 Onion, quartered
- 2 cups Chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and neck from the cavity. Pat the turkey dry with paper towels.
In a small bowl, combine the butter, rosemary, thyme, sage, minced garlic, salt, and black pepper. Mix until it forms a herb butter paste.
Gently loosen the skin over the turkey breast by sliding your hand under it without tearing the skin. Spread half of the herb butter mixture evenly under the skin.
Spread the remaining herb butter mixture over the outside of the turkey, ensuring even coverage.
Stuff the cavity of the turkey with the chopped carrots, celery, and onion.
Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist.
Cover the turkey loosely with aluminum foil and roast in the preheated oven for approximately 3 1/2 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
Remove the foil during the last hour of roasting to allow the skin to turn golden brown.
Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This will help retain the juices.
Slice and serve your perfect roast turkey with your favorite sides. Enjoy!
Nutrition Facts
Calories |
9600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.5 g | 410% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4693 mg | 1564% | |
| Sodium | 19402 mg | 844% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 16.4 g | ||
| Protein | 1536.9 g | 3074% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1000 mg | 77% | |
| Iron | 75.3 mg | 418% | |
| Potassium | 17035 mg | 362% | |
*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.
