Roast Turkey
This classic Roast Turkey delivers juicy, flavorful meat with a golden, crispy skin. Perfect for Thanksgiving or any festive gathering, it’s easy to make and a guaranteed crowd-pleaser.
Ingredients
- 1 whole turkey 12–14 lbs, thawed
- 1/2 cup unsalted butter softened
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh sage chopped
- Salt and pepper to taste
- 1 onion quartered
- 1 lemon halved
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 2 cups chicken broth
Instructions
- Step 1: Prep the Oven and IngredientsPreheat your oven to 325°F (165°C) and position the rack in the lower third. In a bowl, mix softened butter with minced garlic, chopped rosemary, thyme, sage, salt, and pepper to create a flavorful herb butter.
- Step 2: Season the TurkeyGently loosen the turkey’s skin over the breast and thighs. Rub the herb butter generously under and over the skin to lock in moisture and flavor.
- Step 3: Stuff the CavityFill the turkey cavity with quartered onions, lemon halves, and a handful of fresh herbs. This aromatic combo adds moisture and depth of flavor to the meat while roasting.
- Step 4: Set Up the Roasting PanPlace the turkey breast-side up on a roasting rack in a large pan. Layer the bottom with chopped carrots and celery. Pour 2 cups of chicken broth into the pan to keep things juicy.
- Step 5: Roast and RestRoast the turkey for about 3 hours, or until the internal temp reaches 165°F (74°C) in the thickest part of the thigh. Baste every 30–40 minutes. If browning too quickly, tent loosely with foil. Once done, let it rest 20–30 minutes before carving for juicy, tender slices.