Description
This easy roast turkey recipe yields a juicy, flavorful bird with a crispy golden skin, perfect for holiday dinners or special occasions. Infused with a fragrant herb butter and roasted slowly for tender meat, this classic preparation uses simple ingredients to deliver delicious results with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (10-12 pounds), thawed and giblets removed
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 2 cups chicken or turkey broth, plus more if needed
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) and position a rack inside a large roasting pan to prepare for cooking the turkey evenly.
- Prepare herb butter: In a small bowl, combine softened butter, olive oil, salt, pepper, chopped thyme, rosemary, and sage to make a flavorful herb butter blend.
- Apply herb butter: Gently loosen the skin over the turkey breast and thighs. Spread half of the prepared herb butter underneath the skin, then rub the remaining butter evenly over the turkey’s surface for seasoning and moisture.
- Stuff the turkey cavity: Place quartered onion, lemon, and smashed garlic cloves inside the turkey cavity to infuse the meat with aromatic flavors while roasting.
- Position the turkey: Set the turkey breast-side up on the roasting rack inside the pan. Pour 2 cups of chicken or turkey broth into the bottom of the pan to keep the bird moist during cooking.
- Roast with foil: Cover the turkey loosely with aluminum foil. Roast for approximately 2 1/2 to 3 hours, basting every 30 to 45 minutes with the pan juices, and add more broth if the pan becomes dry.
- Crisp the skin: During the last 30 to 45 minutes of roasting, remove the foil to allow the skin to brown and crisp beautifully.
- Check doneness: Confirm the turkey is cooked by checking that the internal temperature of the thickest part of the thigh reaches 165°F (74°C) using a meat thermometer.
- Rest the turkey: Once out of the oven, let the turkey rest for 20 minutes to allow juices to redistribute, ensuring moist and tender meat before carving and serving.
Notes
- Make sure to remove giblets before cooking.
- Use a meat thermometer to accurately check doneness to prevent over- or under-cooking.
- Basting helps keep the turkey moist but avoid opening the oven too often to maintain consistent temperature.
- You can prepare the herb butter a day ahead and refrigerate for convenience.
- Resting the turkey after roasting is crucial for juicy slices.
