Turkey Everyone Raves About
Achieve Thanksgiving perfection with the "Turkey Everyone Raves About," a mouthwatering centerpiece that combines simplicity with bold, herbaceous flavor. This roasted turkey recipe features a 12-pound bird slathered in a rich, buttery herb mixture of fresh rosemary, thyme, and sage, ensuring every bite is aromatic and succulent. Garlic, lemon, and onion are stuffed inside the cavity, infusing the meat with incredible depth and zesty brightness, while regular basting guarantees a golden, crispy skin that’s irresistibly savory. Drizzled with olive oil and roasted over chicken broth, this turkey stays tender, juicy, and packed with flavor. Perfectly roasted in just 3 hours and delightfully easy to prepare, this show-stopping dish is sure to be the highlight of your holiday table—and the one everyone will be begging you to make again!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 3 sprigs Fresh sage
- 5 whole Garlic cloves
- 1 whole Lemon
- 1 whole Onion
- 3 tablespoons Salt
- 2 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 cups Chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the fridge and let it come to room temperature for about 30 minutes. Remove the giblets and neck from the cavity if they are present, and pat the turkey dry with paper towels.
In a small bowl, mix the softened butter with 1 tablespoon of salt and 1 teaspoon of black pepper. Set aside.
Very carefully, loosen the skin of the turkey breast by sliding your hand under it. Spread half of the butter mixture evenly under the skin and massage it in gently.
Rub the remaining butter mixture all over the outside of the turkey, ensuring a thorough coating.
Season the inside of the turkey cavity with 1 tablespoon of salt and 1 teaspoon of pepper. Stuff the cavity with the rosemary, thyme, sage, garlic cloves, the halved lemon, and the quartered onion.
Tie the legs together using kitchen twine and tuck the wings underneath the turkey to prevent burning.
Place the turkey on a roasting rack inside a large roasting pan. Drizzle the olive oil over the top and pour the chicken broth into the bottom of the pan.
Roast the turkey in the preheated oven. Every 45 minutes, baste it with the pan drippings to keep it moist and develop a golden, crispy skin.
Check for doneness after about 2.5 hours using a meat thermometer. The thickest part of the breast should register 165°F (74°C), and the thickest part of the thigh should be 175°F (79°C).
Once fully cooked, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for at least 20–30 minutes before carving. This will help retain the juices.
Carve your turkey and serve with your favorite side dishes. Enjoy the flavors of everyone's new favorite turkey!
Nutrition Facts
Calories |
8707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.5 g | 422% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 4058 mg | 1353% | |
| Sodium | 25644 mg | 1115% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.7 g | ||
| Protein | 1318.2 g | 2636% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 64.8 mg | 360% | |
| Potassium | 13937 mg | 297% | |
*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.
