Description
A classic roasted turkey recipe ideal for Thanksgiving or any festive occasion, featuring herb butter rubbed beneath the skin for extra flavor and a juicy, tender result.
Ingredients
Scale
Turkey and Seasonings
- 1 whole turkey (12–14 pounds), thawed if frozen
- ½ cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
Stuffing and Aromatics
- 1 lemon, quartered
- 1 onion, quartered
- 1 head of garlic, halved
Roasting Liquid
- 2 cups low-sodium chicken broth or water
Instructions
- Prepare the Oven and Turkey: Preheat your oven to 325°F. Remove the turkey giblets and pat the turkey dry thoroughly with paper towels to ensure crisp skin. Place the turkey on a roasting rack set inside a large roasting pan.
- Make Herb Butter and Season Turkey: In a small bowl, combine the softened butter with salt, black pepper, garlic powder, onion powder, paprika, and the chopped thyme, rosemary, and sage. Gently loosen the skin over the turkey breast and rub some of the herb butter beneath the skin for deep flavor. Then, rub the remaining butter evenly over the entire outside of the turkey.
- Stuff and Truss the Turkey: Stuff the turkey cavity with the quartered lemon, onion, and halved garlic head. Secure the legs together using kitchen twine and tuck the wing tips underneath the bird to promote even cooking.
- Add Roasting Liquid and Roast: Pour the low-sodium chicken broth or water into the bottom of the roasting pan to keep the environment moist. Roast the turkey uncovered at 325°F for approximately 15 minutes per pound, or until the internal temperature reaches 165°F when a meat thermometer is inserted into the thickest part of the thigh. Baste the turkey with pan juices every 45 minutes to maintain moisture. If the skin starts to become too dark, loosely cover the turkey with aluminum foil.
- Rest and Carve: Once the turkey reaches the appropriate temperature, remove it from the oven and let it rest for 20 to 30 minutes. Resting allows the juices to redistribute and results in a moist turkey. After resting, carve and serve.
Notes
- For enhanced flavor and juiciness, consider brining the turkey overnight before roasting.
- Save and use the pan drippings to prepare a rich and flavorful homemade gravy.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 6 oz cooked turkey)
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 145mg
