Perfect Turkey
Achieve holiday perfection with this show-stopping 'Perfect Turkey' recipe, designed to deliver a juicy, golden-brown centerpiece for your table. This easy-to-follow recipe combines the rich, aromatic flavors of herb-infused butter—featuring fresh rosemary, thyme, sage, and garlic—with the citrusy brightness of lemon and the depth of roasted vegetables like carrots, celery, and onion. The turkey is basted to perfection with savory pan juices and chicken broth, ensuring moist, tender meat in every bite. Perfectly seasoned inside and out, and roasted until the skin is crisp and caramelized, this 12-pound bird is ideal for feeding a crowd of 12. Whether you're hosting Thanksgiving or a festive gathering, this recipe simplifies the art of roasting a turkey into a foolproof process with stunning results.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh sage
- 4 cloves Garlic, minced
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Chicken broth
- 1 whole Lemon
- 2 whole Carrot, roughly chopped
- 2 whole Celery stalks, roughly chopped
- 1 whole Yellow onion, quartered
Instructions
Preheat your oven to 325°F (163°C). Position an oven rack to the lowest position to accommodate the turkey.
Remove the neck and giblets from the turkey cavity and pat the turkey dry with paper towels. Discard, save for stock, or use as desired.
In a medium bowl, combine the butter, 2 tablespoons of chopped rosemary, thyme, sage, minced garlic, 1 tablespoon of salt, and 1/2 tablespoon black pepper. Mix into a smooth herb butter.
Carefully loosen the turkey's skin over the breast by sliding your fingers under the skin. Spread half of the herb butter under the skin, ensuring even coverage. Rub the remaining herb butter over the entire exterior of the turkey.
Season the turkey cavity with 1 tablespoon of salt and 1/2 tablespoon of black pepper. Stuff the cavity with the lemon (halved), onion, carrot, and celery.
Brush the turkey with olive oil and place it breast-side up on a roasting rack set inside a large roasting pan. Pour 2 cups of chicken broth into the bottom of the pan to keep the turkey moist while cooking.
Insert an oven-safe meat thermometer into the thickest part of the turkey breast without touching the bone.
Roast the turkey in the preheated oven. Baste the turkey every 45 minutes with the pan juices to keep the meat moist.
Cook the turkey until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh, approximately 3 to 3.5 hours for a 12-pound turkey.
If the turkey browns too quickly before reaching the desired temperature, tent it loosely with aluminum foil to avoid over-browning.
Once the turkey reaches the correct temperature, remove it from the oven and let it rest for 20-30 minutes. This allows the juices to redistribute for optimal flavor and tenderness.
Carve the turkey and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1170 mg | 25% | |
*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.
