Description
A classic roasted turkey recipe featuring a flavorful herb butter rub and aromatic stuffing, perfect for Thanksgiving or holiday celebrations. This juicy and tender turkey is roasted to golden perfection, delivering a delicious main course that impresses family and guests alike.
Ingredients
Scale
Turkey and Herb Butter
- 1 whole turkey (12–14 pounds), thawed if frozen
- ½ cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon paprika
Stuffing and Aromatics
- 1 onion, quartered
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 2–3 sprigs each of fresh rosemary, thyme, and sage
Roasting Liquids
- 2 cups low-sodium chicken broth (for roasting pan)
Instructions
- Preheat and Prepare Turkey: Preheat the oven to 325°F. Remove the giblets and neck from inside the turkey cavity and pat the entire bird dry thoroughly using paper towels to ensure the skin crisps during roasting.
- Make Herb Butter and Rub: In a small bowl, combine the softened butter with salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika. Rub this herb butter mixture all over the turkey, including spreading some under the skin of the breast for extra flavor and moisture retention.
- Stuff the Turkey Cavity: Stuff the turkey cavity with the quartered onion, halved lemon, halved garlic, and the fresh rosemary, thyme, and sage sprigs to infuse additional aromatics during roasting.
- Set Up for Roasting: Place the turkey breast-side up on a rack inside a large roasting pan. Pour 2 cups of low-sodium chicken broth into the bottom of the pan to keep the environment moist and catch drippings.
- Roast the Turkey: Tent the turkey loosely with aluminum foil to prevent excessive browning early on. Roast the turkey for approximately 15 minutes per pound, which translates to about 3 to 3½ hours for a 12 to 14-pound bird. During the last 45 to 60 minutes, remove the foil tent to allow the skin to brown and crisp.
- Check for Doneness: Use a meat thermometer to check the thickest part of the thigh; the internal temperature should reach 165°F for safe consumption.
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute and keep the meat moist before carving.
Notes
- Use the pan drippings to make a flavorful gravy to accompany the turkey.
- Baste the turkey every 45 minutes during roasting to maintain moisture and enhance flavor.
- Adjust seasonings to your taste preferences, and consider adding cayenne pepper for a spicy kick.
