Roast Turkey Alton Brown Giada De Laurentiis
Elevate your holiday table with this luxurious Roast Turkey inspired by culinary icons Alton Brown and Giada De Laurentiis. This recipe combines expert techniques and bold, fresh flavors to deliver a succulent, golden-brown turkey that's as impressive as it is delicious. A rich butter blend—infused with zesty lemon, aromatic rosemary, thyme, and garlic—brings vibrant flavor to every juicy bite, while the stuffed cavity of onions, sage, carrots, and celery enhances the turkey’s natural savoriness. Moist and tender, thanks to regular basting and a savory chicken broth base, this turkey is roasted to perfection with crispy, golden skin. Ideal for Thanksgiving or any grand feast, this show-stopping dish serves 12 and pairs beautifully with classic sides like mashed potatoes and cranberry sauce. Perfectly roasted and packed with flavor, it's the ultimate recipe for an unforgettable celebration.
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Recipe Information
Ingredients
- 14 pounds Whole turkey
- 1 cup Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme (chopped)
- 4 cloves Garlic (minced)
- 1 whole Lemon (zested)
- 2 cups Chicken broth
- 1 large Onion (quartered)
- 2 large Carrots (roughly chopped)
- 2 sticks Celery stalks (roughly chopped)
- 6 leaves Fresh sage leaves
Instructions
Preheat your oven to 325°F (165°C). Position the oven rack on the lowest level.
Allow the turkey to come to room temperature for about 30 minutes. This ensures even cooking.
In a small bowl, mix the butter, olive oil, salt, pepper, rosemary, thyme, minced garlic, and lemon zest until fully combined.
Pat the turkey dry with paper towels. Carefully loosen the skin over the turkey breast by gently sliding your fingers underneath it.
Rub half of the butter mixture under the turkey skin, ensuring it spreads evenly over the meat. Spread the remaining butter mixture over the outside of the turkey.
Stuff the turkey cavity with the onion, carrots, celery, and sage leaves. Tuck the wing tips under the turkey to prevent burning.
Place the turkey on a roasting rack set inside a roasting pan. Pour the chicken broth into the bottom of the pan to aid in moisture and gravy-making.
Roast the turkey in the oven, uncovered, for about 13-15 minutes per pound, or until the internal temperature reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
Baste the turkey every 45 minutes during cooking, using the juices from the roasting pan. This will enhance flavor and skin crispness.
If the turkey skin begins to brown too quickly, tent it with aluminum foil during the second half of cooking.
Once the turkey reaches the correct internal temperature, remove it from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute and ensures tender meat.
Carve the turkey and serve alongside your favorite sides!
Nutrition Facts
Calories |
9852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.6 g | 446% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4693 mg | 1564% | |
| Sodium | 19258 mg | 837% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.8 g | ||
| Protein | 1537.0 g | 3074% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 75.4 mg | 419% | |
| Potassium | 16633 mg | 354% | |
*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.
