Description
This easy roast turkey recipe delivers a perfectly juicy and flavorful bird with crispy skin, ideal for Thanksgiving or any holiday feast. Seasoned with a blend of fresh herbs and spices, and roasted to golden perfection, this classic American main course is sure to impress your guests.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (12–14 pounds, thawed if frozen)
- 1/2 cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Stuffing and Roasting
- 1 onion, quartered
- 1 lemon, halved
- 1 head garlic, halved horizontally
- 2 cups low-sodium chicken broth
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) to ensure even roasting throughout the cooking process.
- Prepare the turkey: Remove the neck and giblets from the cavity, then pat the entire turkey dry with paper towels to help the butter and seasonings adhere.
- Make the herb butter: In a small bowl, combine the softened butter with salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage until fully incorporated.
- Apply the seasoning: Rub the seasoned butter thoroughly over the entire outside of the turkey and carefully work some under the skin of the breasts to infuse the meat with flavor.
- Stuff the cavity: Place the quartered onion, lemon halves, and halved garlic head into the turkey’s cavity to enhance aroma and taste during roasting.
- Arrange for roasting: Position the turkey breast-side up on a rack inside a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the environment moist and catch drippings.
- Cover and roast: Loosely tent the turkey with aluminum foil and roast for approximately 15 minutes per pound, generally 3 to 3.5 hours for a 12–14 pound bird, until the internal temperature in the thickest thigh part reaches 165°F (74°C).
- Remove foil and brown skin: Take off the foil during the last 45 minutes of cooking to allow the skin to crisp and brown beautifully.
- Baste occasionally: Use the pan drippings to baste the turkey periodically, keeping the meat moist and flavorful.
- Rest before carving: Once done, remove the turkey from the oven and let it rest for 20–30 minutes to let the juices redistribute, resulting in tender slices.
Notes
- For crispier skin, refrigerate the uncovered turkey overnight prior to roasting to dry out the skin effectively.
- Adding chopped carrots and celery to the roasting pan can infuse additional flavors into the drippings and final turkey taste.
- Leftover roast turkey is perfect for making delicious sandwiches or hearty soups.
