Description
This classic roasted turkey recipe delivers a beautifully golden, juicy bird infused with fragrant herbs and garlic. Perfect for holiday dinners or special family gatherings, the turkey is seasoned with a savory blend of fresh rosemary, thyme, parsley, garlic, and paprika, then roasted to perfection with a comforting medley of vegetables and basted frequently for maximum flavor and moisture.
Ingredients
Scale
Turkey and Seasoning
- 12–14 lb whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 2 tsp paprika
- 1 tbsp salt
- 1 tsp black pepper
Vegetables and Aromatics
- 2 lemons, quartered
- 1 onion, quartered
- 2 carrots, peeled and halved
- 2 celery stalks, halved
Basting Liquid
- 2 cups chicken or turkey broth
Instructions
- Prepare the Herb Butter: In a small bowl, combine softened unsalted butter with minced garlic, chopped rosemary, thyme, parsley, paprika, salt, and black pepper. Mix well to form a fragrant herb butter.
- Prepare the Turkey: Remove the turkey from its packaging, discard giblets if present, and pat dry with paper towels. Gently loosen the skin over the turkey breast without tearing it.
- Apply Herb Butter: Spread the prepared herb butter generously under the skin of the turkey breast, as well as all over the outside of the bird for maximum flavor penetration.
- Stuff the Turkey Cavity: Place quartered lemons and onion inside the cavity of the turkey to enhance aroma and moisture during roasting.
- Prepare the Roasting Pan: Arrange the peeled and halved carrots and celery stalks in the bottom of a large roasting pan. Place the turkey breast-side up on a rack or directly on top of the vegetables.
- Preheat the Oven: Preheat your oven to 325°F (163°C), a moderate temperature ideal for even roasting of a larger bird.
- Roast the Turkey: Place the turkey in the oven and roast uncovered. Baste the turkey every 30-45 minutes using the 2 cups of chicken or turkey broth to keep the meat moist and enhance flavor.
- Monitor Cooking: Roast until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh, generally about 13-15 minutes per pound for a 12-14 lb bird. This will typically take about 3 to 3.5 hours.
- Rest the Turkey: Once cooked, remove the turkey from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving to allow juices to redistribute for a juicy and tender result.
- Carve and Serve: Carve the rested turkey and serve alongside your favorite sides, using pan drippings or gravy if desired to complement the meal.
Notes
- Make sure the turkey is fully thawed before roasting to ensure even cooking.
- Using a meat thermometer is essential to avoid undercooking or overcooking.
- Resting the turkey after roasting helps retain moisture and improve flavor.
- You can substitute fresh herbs with 1 teaspoon each of dried rosemary, thyme, and parsley if fresh is unavailable.
- If you prefer crispier skin, increase oven temperature to 425°F for the last 15 minutes of roasting.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
