Thanksgiving Turkey
This classic Thanksgiving Turkey recipe delivers a show-stopping golden bird with perfectly juicy, herb-infused meat and irresistibly crisp skin. Featuring a flavorful herb butter made with fresh rosemary, thyme, parsley, and garlic, this turkey is elevated to holiday perfection. Stuffed with aromatic lemon, onion, and herbs, and roasted on a bed of carrots and celery, the turkey's drippings create the ideal foundation for rich, savory gravy. With simple steps for basting and proper resting, this recipe ensures moist and tender results every time. Whether it's the centerpiece of a traditional feast or paired with modern sides, this 14-pound bird serves up festive magic for up to 12 guests. Perfect your Thanksgiving centerpiece with this irresistible roasted turkey recipe!
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Recipe Information
Ingredients
- 14 pounds Turkey (whole)
- 1 cup Unsalted butter, softened
- 6 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 whole Lemon, halved
- 1 whole Onion, quartered
- 2 whole Carrots, chopped
- 2 stalks Celery stalks, chopped
- 2 cups Chicken or turkey broth
- 2 tablespoons Salt
- 1 tablespoon Black pepper
Instructions
Preheat your oven to 325°F (163°C).
Remove the turkey giblets and neck from the cavity. Rinse the turkey inside and out under cold water and pat it dry with paper towels.
In a small bowl, mix the softened butter, minced garlic, fresh rosemary, thyme, parsley, salt, and black pepper to create an herb butter.
Carefully loosen the skin of the turkey breast by sliding your hand underneath it. Spread half of the herb butter under the skin, making sure it is evenly distributed. Rub the remaining herb butter over the entire surface of the turkey.
Season the cavity of the turkey with a generous pinch of salt and pepper. Stuff the cavity with the halved lemon, quartered onion, and a few sprigs of fresh herbs if desired.
Place the chopped carrots, celery, and any remaining onions in the bottom of a large roasting pan. This will serve as a rack and add flavor to the drippings for gravy.
Position a roasting rack over the vegetables in the pan. Place the turkey on the rack, breast side up.
Pour the chicken or turkey broth into the bottom of the roasting pan. This will help keep the turkey moist during roasting.
Cover the turkey loosely with aluminum foil to prevent over-browning, and place it in the preheated oven.
Roast the turkey at 325°F for about 15 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F and the thighs reach 175°F. Baste the turkey every 30 minutes with the pan juices to keep it moist.
Remove the foil during the last 30 minutes of cooking to allow the skin to become golden and crispy.
Once done, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute and ensures a juicy turkey.
Carve the turkey and serve with your favorite Thanksgiving sides. Enjoy!
Nutrition Facts
Calories |
10506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.6 g | 533% | |
| Saturated Fat | 185.2 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4962 mg | 1654% | |
| Sodium | 19930 mg | 867% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 17.4 g | ||
| Protein | 1539.1 g | 3078% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1268 mg | 98% | |
| Iron | 82.4 mg | 458% | |
| Potassium | 16923 mg | 360% | |
*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.
