The Big Bird
Elevate your holiday feast with "The Big Bird," a show-stopping roasted turkey recipe that's juicy, flavorful, and perfect for impressing a crowd. This 12-pound turkey is coated in a luscious herb butter made with fresh rosemary, thyme, parsley, garlic, and zesty lemon, ensuring every bite bursts with aromatic goodness. The bird is seasoned to perfection, stuffed with an assortment of vegetables and citrus for added depth, and roasted to achieve flawlessly crispy golden skin. With easy-to-follow trussing, basting, and roasting techniques, this recipe results in a beautifully tender centerpiece that serves up to 10. Pair "The Big Bird" with your favorite holiday sides for a meal that's as stunning as it is delicious! Keywords: roasted turkey recipe, holiday turkey, herb butter turkey, Thanksgiving dinner, juicy turkey recipe.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter
- 6 cloves garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 1 large lemon
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrot
- 2 celery stalk
- 2 cups chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the neck and giblets from the turkey cavity. Rinse the turkey under cold water and pat it dry with paper towels.
In a bowl, combine the butter, minced garlic, chopped rosemary, thyme, parsley, zest of the lemon, 1 tablespoon of salt, and 1/2 tablespoon of black pepper. Mix into a smooth herb butter.
Gently loosen the turkey skin over the breasts by sliding your fingers underneath it. Spread half the herb butter underneath the skin and the remaining butter all over the turkey, ensuring full coverage.
Cut the lemon in half and place it inside the turkey cavity along with the quartered onion, carrots, and celery stalks. These will add flavor during cooking.
Truss the turkey legs by tying them together with kitchen twine. Tuck the wing tips under the bird to prevent burning.
Brush olive oil over the turkey to help achieve golden, crispy skin.
Season the exterior with the remaining salt and pepper, covering all sides.
Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist and help create a flavorful base for gravy.
Roast the turkey in the preheated oven for approximately 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thickest part of the thigh.
Baste the turkey every 45 minutes with the pan juices to keep the meat moist and infuse flavors.
Once cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving.
Carve and serve your Big Bird alongside your favorite sides. Enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1414 mg | 30% | |
*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.
