The Perfect Roast Turkey
Achieve holiday dinner perfection with "The Perfect Roast Turkey," a foolproof recipe designed to deliver a show-stopping centerpiece for your festive table. This recipe combines a golden, crispy exterior with juicy, herb-infused meat, thanks to a rich butter mixture infused with fresh rosemary, thyme, and garlic. The turkey is expertly seasoned both inside and out, stuffed with aromatic vegetables and citrus for enhanced flavor, and roasted to perfection with a basting technique that ensures moist, tender results. Finished with a stunning presentation of crisp skin and a resting period to seal in the juices, this 12-pound turkey serves up to 10 guests, making it ideal for Thanksgiving, Christmas, or any special gathering. Pair it with your favorite side dishes and gravy for a meal that everyone will rave about!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
- 2 tablespoons salt
- 1 tablespoon black pepper, freshly ground
- 1 unit onion, quartered
- 1 unit lemon, halved
- 2 units celery stalks, halved
- 1 unit carrot, peeled and halved
- 2 cups chicken or turkey stock
- 2 tablespoons olive oil
Instructions
Preheat your oven to 325°F (163°C).
Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes while you prepare the other ingredients.
Pat the turkey dry with paper towels and ensure the cavity is empty (remove neck and giblets, if included).
In a small bowl, mix together softened butter, chopped rosemary, chopped thyme, minced garlic, salt, and freshly ground black pepper.
Gently loosen the skin over the turkey breast with your hands without tearing it. Spread half of the butter mixture under the skin, directly onto the meat. Rub the remaining butter all over the surface of the turkey.
Stuff the cavity of the turkey with the quartered onion, halved lemon, halved celery stalks, and carrot halves.
Tie the legs together with kitchen twine to help the turkey cook evenly and for a polished presentation.
Place the turkey on a roasting rack set inside a large roasting pan. Drizzle olive oil over the turkey and rub it in for extra crispiness.
Pour chicken or turkey stock into the bottom of the roasting pan to keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey for about 2 1/2 hours, basting it with the pan juices every 30 minutes. Remove the foil for the last 30-45 minutes of roasting for a crispy, golden-brown skin.
The turkey is done when an instant-read 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). Cooking time may vary based on the size of the turkey.
Remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving. This helps the juices redistribute, resulting in a moist turkey.
Carve and serve your perfect roast turkey with your favorite side dishes!
Nutrition Facts
Calories |
9452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.2 g | 528% | |
| Saturated Fat | 180.5 g | 902% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4327 mg | 1442% | |
| Sodium | 19294 mg | 839% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.5 g | ||
| Protein | 1315.3 g | 2631% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 62.7 mg | 348% | |
| Potassium | 13927 mg | 296% | |
*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.
