Roast Turkey Easy Steps for New Cooks
Perfect for first-time holiday hosts, this "Roast Turkey Easy Steps for New Cooks" recipe takes the intimidation out of preparing a show-stopping centerpiece. With a straightforward approach, this recipe guides you through every step, from prepping a juicy, flavor-infused turkey to achieving golden, crispy skin. A savory seasoned butter and aromatic stuffing of fresh rosemary, thyme, citrus, and classic vegetables ensure mouthwatering results, while basting tips keep the turkey tender and moist. Ready in just a few hours and yielding generous servings, this beginner-friendly roast turkey recipe is ideal for Thanksgiving, Christmas, or any special occasion where simplicity meets deliciousness.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 2 tablespoons Salt
- 1 tablespoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 whole Lemon
- 2 whole Carrot
- 2 stalks Celery
- 1 whole Yellow onion
- 2 cups Chicken broth
Instructions
Preheat your oven to 325°F (163°C).
Remove the turkey from its packaging and take out the neck and giblets from the cavity. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
Place the turkey on a large roasting pan with a rack. Tuck the wings under the body of the turkey to prevent burning.
In a small bowl, mix the butter, salt, black pepper, garlic powder, and onion powder to form a seasoned butter mixture.
Rub the seasoned butter mixture generously all over the turkey, including under the skin where possible, for maximum flavor.
Stuff the turkey cavity with the sprigs of rosemary and thyme, the lemon (cut in half), half of the onion, one carrot (cut into chunks), and one celery stalk (cut into chunks).
Roughly chop the remaining carrot, celery, and onion and scatter them at the bottom of the roasting pan.
Pour the chicken broth into the bottom of the pan to keep the turkey moist while it roasts.
Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C) and the thigh reaches 175°F (80°C).
Every 45 minutes, baste the turkey with the pan drippings to keep the skin crispy and flavorful.
If the turkey skin is browning too quickly, loosely tent it with aluminum foil to prevent burning.
Once done, remove the turkey from the oven and let it rest for at least 30 minutes before carving, allowing the juices to redistribute for a juicy and tender turkey.
Serve with your favorite sides and enjoy your beautifully roasted turkey!
Nutrition Facts
Calories |
8344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.3 g | 368% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 4058 mg | 1353% | |
| Sodium | 18654 mg | 811% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 11.9 g | ||
| Protein | 1318.2 g | 2636% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 64.7 mg | 359% | |
| Potassium | 14180 mg | 302% | |
*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.
