Roasted Turkey
Transform your holiday table with this perfectly seasoned roasted turkey recipe, a true centerpiece that delivers tender, juicy meat wrapped in a golden, crispy skin. Infused with a rich herb butter made from garlic, fresh rosemary, thyme, parsley, and zesty lemon, this recipe ensures every bite is bursting with flavor. The addition of a vegetable medley and stock in the roasting pan enhances the turkey's succulence while creating aromatic pan drippings perfect for gravy. Whether you’re hosting Thanksgiving or a special family dinner, this classic oven-roasted turkey, complete with expert instructions for achieving moist meat and crispy skin, is designed to impress. Ready in just 3 hours, this crowd-pleaser serves up to eight and pairs beautifully with all your favorite holiday sides.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons parsley, chopped
- 1 unit lemon, zested and juiced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 units carrots, roughly chopped
- 2 units celery stalks, roughly chopped
- 1 unit yellow onion, quartered
- 2 cups chicken or turkey stock
Instructions
Preheat your oven to 325°F (165°C).
Ensure the turkey is fully thawed and pat it dry with paper towels. Remove the giblets and neck from the turkey cavity.
In a small bowl, combine the butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper to form a herb butter mixture.
Carefully loosen the skin of the turkey by sliding your fingers underneath it. Spread about two-thirds of the herb butter mixture under the skin, making sure to distribute it evenly. Spread the remaining butter over the skin.
Stuff the turkey cavity with half of the chopped carrots, celery, and quartered onion for added flavor.
Tie the turkey legs together with kitchen twine and tuck the wingtips under the body.
In a large roasting pan, add the rest of the chopped carrots, celery, onion, and chicken or turkey stock to the bottom of the pan.
Place a roasting rack on top of the vegetables and then set the prepared turkey breast-side up on the rack.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey for approximately 15 minutes per pound (about 3 hours for a 12-pound turkey), or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
Remove the foil during the last 45 minutes of cooking to allow the skin to become golden and crispy.
Remove the turkey from the oven and let it rest for 20-30 minutes before carving. This ensures the juices redistribute, keeping the turkey moist.
Strain the pan drippings if desired and use them for making gravy.
Carve the turkey and serve warm with your favorite side dishes.
Nutrition Facts
Calories |
8919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.4 g | 580% | |
| Saturated Fat | 142.8 g | 714% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3592 mg | 1197% | |
| Sodium | 8506 mg | 370% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.9 g | ||
| Protein | 1097.6 g | 2195% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 1373 mg | 106% | |
| Iron | 57.4 mg | 319% | |
| Potassium | 13762 mg | 293% | |
*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.
