Description
This classic roast turkey recipe guides you through preparing a flavorful and perfectly cooked bird. Seasoned with fresh herbs, garlic, and aromatic vegetables, the turkey is roasted slowly for tender, juicy meat with crispy skin.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (10 to 14 pounds, thawed if frozen)
- 1/2 cup unsalted butter (softened)
- Salt and pepper (to taste)
Aromatics
- 1 onion (quartered)
- 1 carrot (roughly chopped)
- 1 celery stalk (roughly chopped)
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 4 cloves garlic (peeled and crushed)
Liquid
- 1 cup chicken broth (or water)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Position the oven rack on the lowest level to make sufficient room for the turkey to roast properly.
- Prepare the Turkey: Remove the neck and giblets from the turkey cavity. Rinse the turkey thoroughly under cold water, then pat it dry completely with paper towels to ensure even browning.
- Season the Turkey: Rub the softened butter all over the entire turkey, including carefully under the skin to enhance moisture and flavor. Generously season all sides with salt and pepper to taste.
- Add Aromatics: Stuff the turkey’s cavity with the quartered onion, chopped carrot, celery stalk, fresh thyme, rosemary, sage, and crushed garlic cloves. These aromatics will infuse the meat with subtle herb and vegetable flavors during roasting.
- Truss the Turkey: Using kitchen twine, tie the turkey legs together securely. This helps the turkey cook evenly and maintain a compact shape for uniform roasting.
- Place in Roasting Pan: Set the turkey breast-side up on a rack inside a large roasting pan. Pour 1 cup of chicken broth or water into the bottom of the pan to keep the environment moist and aid in basting.
- Roast the Turkey: Transfer the roasting pan to the preheated oven. Roast the turkey, basting with pan juices every 30 to 45 minutes to keep the meat juicy. Roast for approximately 15 minutes per pound, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- Rest the Turkey: Once the turkey is fully cooked, remove it from the oven and cover loosely with aluminum foil. Allow it to rest for 20 to 30 minutes before carving to let the juices redistribute, ensuring moist, tender slices.
Notes
- Make sure to check the internal temperature with a meat thermometer to avoid undercooking or overcooking.
- Allow the turkey to rest properly to keep meat juicy and easier to carve.
- Use the pan drippings to make a delicious gravy if desired.
- Butter under the skin helps keep the meat moist and the skin crispy.
