The Best Turkey Ever
Get ready to wow your guests this holiday season with *The Best Turkey Ever*—a showstopping recipe that delivers tender, juicy meat and perfectly crispy, golden skin every time. This mouthwatering dish starts with a whole turkey generously coated in a flavorful herb butter made with fresh parsley, rosemary, thyme, sage, garlic, and zesty lemon. The turkey is roasted atop a bed of aromatic vegetables and basted with rich chicken broth for incredible depth of flavor, while the cavity is stuffed with fragrant aromatics for an extra burst of freshness. With straightforward prep instructions and expert tips for achieving the perfect crisp finish, this recipe is designed to make your Thanksgiving or Christmas feast unforgettable. Ideal for beginner and experienced cooks alike, this turkey pairs beautifully with classic sides and pan-dripping gravy for the ultimate holiday meal. Keywords: best turkey recipe, juicy turkey, roasted turkey, holiday turkey, Thanksgiving turkey.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 4 cloves garlic cloves, minced
- 1 lemon, zested and halved
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 yellow onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups chicken broth
- 1 tablespoon olive oil
Instructions
Preheat your oven to 325°F (163°C).
Remove the giblets and neck from the turkey cavity and pat the turkey dry with paper towels.
In a medium bowl, mix together the softened butter, chopped parsley, rosemary, thyme, sage, minced garlic, lemon zest, kosher salt, and black pepper.
Carefully loosen the skin of the turkey by sliding your hand between the skin and the breast meat.
Spread half of the herb butter mixture underneath the skin, directly onto the breast meat. Rub the remaining herb butter all over the outside of the turkey.
Season the cavity of the turkey with a pinch of salt and pepper. Stuff the cavity with the halved lemon, quartered onion, and a few sprigs of fresh herbs if desired.
Arrange the chopped carrots, celery, and the remaining onion in a roasting pan, creating a bed for the turkey.
Place the turkey on top of the vegetables in the roasting pan.
Pour the chicken broth into the bottom of the roasting pan and drizzle the turkey with olive oil.
Cover the turkey loosely with aluminum foil and roast in the preheated oven.
Roast the turkey for approximately 15 minutes per pound, basting with the pan juices every 45 minutes.
Remove the aluminum foil during the last 45 minutes of cooking to allow the skin to crisp up and turn golden brown.
The turkey is done when a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and the thickest part of the thigh reads 175°F (79°C).
Remove the turkey from the oven, tent it with foil, and let it rest for 20-30 minutes before carving.
Strain the pan drippings and use them to make gravy if desired. Carve the turkey and serve alongside your favorite sides.
Nutrition Facts
Calories |
9429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.0 g | 510% | |
| Saturated Fat | 178.5 g | 893% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 4327 mg | 1442% | |
| Sodium | 8259 mg | 359% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 20.5 g | ||
| Protein | 1321.7 g | 2643% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 948 mg | 73% | |
| Iron | 65.3 mg | 363% | |
| Potassium | 15077 mg | 321% | |
*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.
