Roast Turkey
Transform your holiday feast with this stunning Roast Turkey recipe, featuring a golden, herb-infused crust and tender, juicy meat. Perfectly seasoned with a flavorful blend of garlic, fresh rosemary, thyme, and sage, this centerpiece dish is sure to impress your guests. The secret lies in the rich herb butter, carefully spread under the skin, and the aromatic stuffing of lemon, onion, and vegetables that enhances the turkey’s natural flavor. Roasted to perfection with a splash of broth for added moisture, this turkey emerges beautifully crisp on the outside yet irresistibly succulent on the inside. Ideal for Thanksgiving or any special occasion, this step-by-step recipe ensures a stress-free cooking experience and a show-stopping result. Pair it with classic sides for a memorable meal that’s sure to delight.
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Recipe Information
Ingredients
- 1 12-14 lbs Whole turkey
- 1 cup Unsalted butter
- 6 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh sage, chopped
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 2 cups Vegetable broth or chicken stock
- 1 whole Lemon, quartered
- 1 whole Onion, quartered
- 1 whole Carrot, roughly chopped
- 2 stalks Celery stalks, roughly chopped
Instructions
Preheat your oven to 325°F (163°C).
Remove the turkey giblets and neck from the cavity. Rinse the turkey inside and out with cold water, and pat dry with paper towels.
In a bowl, mix the butter, garlic, rosemary, thyme, sage, salt, and black pepper to create a herb butter mixture.
Gently loosen the skin of the turkey by sliding your hands between the skin and the breast meat. Spread about half of the herb butter under the skin, directly onto the meat.
Rub the remaining herb butter on the outside of the turkey, ensuring the entire bird is coated.
Stuff the turkey cavity with the lemon quarters, onion, carrot, and celery.
Place the turkey on a roasting rack inside a large roasting pan. Pour the vegetable broth or chicken stock into the bottom of the pan to keep the turkey moist during roasting.
Cover the turkey loosely with aluminum foil and place it in the oven.
Roast for approximately 13-15 minutes per pound, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the turkey every 45 minutes with the drippings from the pan.
During the last 45 minutes of cooking, remove the foil to allow the turkey skin to brown and crisp up.
Once cooked, remove the turkey from the oven and let it rest, covered loosely with foil, for at least 30 minutes before carving.
Carve and serve with your favorite sides and enjoy!
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1482 mg | 32% | |
*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.
