Description
This easy roast turkey recipe delivers a juicy, flavorful bird perfect for holiday dinners or special occasions. The turkey is seasoned with a savory herb butter made from thyme, rosemary, and sage, then roasted low and slow with a foil tent to ensure moist meat and crisp skin. Aromatics like onion, lemon, and garlic in the cavity enhance the flavor, while periodic basting keeps the bird tender and juicy.
Ingredients
Scale
Turkey and Herb Butter
- 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)
Stuffing and Broth
- 1 onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 2 cups chicken or turkey broth, plus more if needed
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) and place a rack inside a large roasting pan to prepare for the turkey.
- Prepare the herb butter: Pat the turkey dry with paper towels. In a small bowl, combine softened butter, olive oil, salt, black pepper, thyme, rosemary, and sage, mixing thoroughly to create a fragrant herb butter.
- Apply the herb butter: Carefully loosen the skin over the turkey breast and thighs. Spread half of the herb butter directly under the skin to infuse the meat with flavor. Rub the remaining butter evenly over the surface of the turkey.
- Stuff the turkey cavity: Stuff the turkey’s cavity with the quartered onion, lemon, and smashed garlic cloves to add aromatic flavor from the inside out.
- Position and add broth: Place the turkey breast-side up on the roasting rack within the pan, then pour 2 cups of chicken or turkey broth into the pan to keep the environment moist during roasting.
- Start roasting with foil tent: Cover the turkey loosely with aluminum foil and roast it for about 2 1/2 to 3 hours, basting every 30 to 45 minutes. Add more broth if the pan becomes dry.
- Remove foil to crisp skin: In the last 30 to 45 minutes of cooking, remove the foil tent to help the skin turn golden brown and crispy.
- Check internal temperature: Continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), signaling the turkey is fully cooked and safe to eat.
- Rest before carving: Remove the turkey from the oven and let it rest for 20 minutes. This allows the juices to redistribute, ensuring juicy, tender slices when carving and serving.
Notes
- Thaw the turkey completely before roasting for even cooking.
- Use a meat thermometer for accurate doneness instead of relying solely on time.
- Basting regularly helps keep the turkey moist and adds flavor.
- Letting the turkey rest after roasting ensures tender and juicy meat.
- Leftover broth in the pan can be used to make flavorful gravy.
