Description
This Classic Roasted Turkey recipe offers a succulent, herb-infused centerpiece perfect for holiday gatherings like Thanksgiving. The turkey is rubbed under the skin and outside with a flavorful butter and herb mixture, then roasted to perfection until juicy and tender. Aromatics like lemon, onion, and garlic in the cavity enhance the bird’s natural flavors, while basting keeps the skin beautifully golden and crisp. Easy to follow and reliably delicious, this recipe guarantees a show-stopping main course.
Ingredients
Scale
Turkey and Aromatics
- 1 whole turkey (12–14 pounds), thawed if frozen
- 1 onion, quartered
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 2 cups low-sodium chicken or turkey broth
Herb Butter Mixture
- 1/2 cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
Instructions
- Preheat and prepare the turkey: Preheat your oven to 325°F. Remove any giblets and the neck from inside the turkey cavity, then pat the turkey dry thoroughly using paper towels. Place the turkey breast-side up on a rack set inside a large roasting pan.
- Make and apply the herb butter: In a small bowl, combine the softened butter with salt, pepper, garlic powder, onion powder, rosemary, thyme, and sage. Gently loosen the skin over the turkey breast without tearing it, and rub about half of the herb butter mixture underneath the skin directly onto the meat. Use the remaining butter to coat the outside of the turkey evenly.
- Stuff and arrange the turkey: Stuff the cavity with the quartered onion, halved lemon, and garlic head pieces. Tuck the wing tips underneath the turkey to prevent burning. Optionally, tie the legs together securely with kitchen twine. Pour the chicken or turkey broth into the bottom of the roasting pan to keep the environment moist during roasting.
- Roast the turkey: Roast in the preheated oven for approximately 15 minutes per pound, which is about 3 to 3 1/2 hours for a 12 to 14-pound turkey. Check the internal temperature with a meat thermometer – the thickest part of the thigh should reach 165°F. Baste the turkey with pan juices every 45 minutes to keep it moist and help the skin brown evenly. If the skin starts to brown too rapidly, loosely tent the bird with aluminum foil to prevent burning.
- Rest and carve: Once cooked, remove the turkey from the oven and let it rest uncovered for at least 20 to 30 minutes. Resting allows the juices to redistribute ensuring tender, juicy meat. After resting, carve the turkey and serve.
Notes
- For an even juicier turkey, consider dry brining it overnight with salt and herbs in the refrigerator before cooking.
- Use the flavorful drippings collected in the pan to create a rich and savory homemade gravy.
- Tying the legs helps maintain the bird’s shape and even cooking.
- Be sure to use a meat thermometer to avoid undercooking or overcooking the turkey.
