Description
A classic roasted turkey recipe perfect for holiday celebrations, featuring a flavorful herb butter rub and aromatic stuffing to create a juicy, tender bird with crispy skin.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (12–14 pounds, thawed if frozen)
- 1/2 cup unsalted butter (softened)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh sage (chopped)
Stuffing and Broth
- 1 lemon (halved)
- 1 onion (quartered)
- 1 head garlic (halved crosswise)
- 2 cups low-sodium chicken or turkey broth
Instructions
- Preheat and Prepare Turkey. Preheat your oven to 325°F. Remove the neck and giblets from the turkey cavity and pat the entire turkey dry using paper towels. Place the turkey breast-side up on a rack in a large roasting pan to ensure even cooking and airflow.
- Make Herb Butter and Season. In a small bowl, combine the softened butter, salt, black pepper, garlic powder, chopped thyme, rosemary, and sage until well mixed. Gently loosen the skin over the breast and carefully rub half of the herb butter under the skin. Then, spread the remaining butter evenly over the outside of the turkey for maximum flavor and moisture.
- Stuff and Truss the Turkey. Stuff the turkey’s cavity with the lemon halves, quartered onion, and halved garlic head to infuse the meat with aromatic flavors. Tuck the wings underneath the body and tie the legs together securely with kitchen twine to maintain shape and ensure even roasting.
- Add Broth and Roast. Pour the 2 cups of low-sodium chicken or turkey broth into the bottom of the roasting pan. Place the turkey into the oven and roast for about 3 to 3 1/2 hours. Every 45 minutes, baste the bird with the pan juices to keep the meat moist. If the breast browns too quickly, tent it loosely with foil to prevent burning.
- Check Doneness and Rest. The turkey is cooked when a meat thermometer inserted into the thickest part of the thigh reads 165°F. Remove the turkey from the oven and loosely cover it with foil. Let it rest for at least 20–30 minutes before carving to allow the juices to redistribute, ensuring juicy slices.
Notes
- Allow the turkey to sit at room temperature for 30–60 minutes before roasting to promote even cooking.
- For extra crispy skin, uncover the turkey during the last 30 minutes of cooking.
- Use the pan drippings collected during roasting to make a delicious homemade gravy.
