Description
A classic roast turkey recipe perfect for Thanksgiving or holiday meals featuring a flavorful herb butter rub and fresh aromatics, resulting in a juicy, tender bird with crispy skin. This recipe includes step-by-step instructions to achieve a perfectly roasted turkey with essential tips for basting and resting to enhance flavor and moisture.
Ingredients
Scale
Turkey and Herbs
- 1 whole turkey (12–14 pounds), thawed if frozen
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 1 onion, quartered
- 2–3 sprigs each of fresh rosemary, thyme, and sage
Butter Rub
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 2 teaspoons dried thyme
Basting Liquid
- 2 cups low-sodium chicken or turkey broth (for basting)
Instructions
- Preheat and prepare turkey: Preheat the oven to 325°F (163°C). Remove the neck and giblets from the turkey cavity and pat the turkey dry thoroughly with paper towels to ensure crispy skin. Place the turkey breast-side up on a rack set inside a large roasting pan.
- Make herb butter and apply: In a small bowl, combine softened butter, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried thyme to create a flavorful herb butter. Gently loosen the skin over the turkey breast with your fingers and carefully rub some of the butter mixture underneath the skin. Rub the remaining butter all over the outside of the turkey to coat evenly.
- Stuff the cavity and truss: Stuff the turkey cavity with lemon halves, garlic halves, onion quarters, and fresh herb sprigs (rosemary, thyme, sage) to infuse additional flavor during roasting. Tie the turkey legs together securely with kitchen twine and tuck the wing tips under the body to prevent burning.
- Prepare for roasting and start cooking: Pour 2 cups of low-sodium chicken or turkey broth into the bottom of the roasting pan to help keep the turkey moist and create pan juices for basting. Place the turkey in the oven and roast uncovered, allowing approximately 13 to 15 minutes per pound.
- Baste and monitor the turkey: Every 30–45 minutes, baste the turkey with the pan juices to keep the meat moist and enhance browning. If the skin begins to become too dark before the turkey is done, tent loosely with aluminum foil to prevent burning.
- Check for doneness: Roast until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), ensuring the turkey is safely cooked through but still juicy.
- Rest before carving: Remove the turkey from the oven and transfer it to a carving board. Loosely cover it with foil and let rest for at least 20–30 minutes to allow the juices to redistribute throughout the meat, resulting in a moist and tender turkey.
Notes
- Use an oven-safe thermometer inserted in the thigh for the most accurate cooking temperature results.
- For extra flavor and moistness, consider brining the turkey overnight or dry-brining it 24 hours ahead of cooking.
- Save the pan drippings to prepare delicious homemade turkey gravy.
