Perfect Roast Turkey Recipe

Introduction

Roast turkey is a classic centerpiece for holiday meals and special occasions. This recipe guides you to achieve a perfectly juicy and flavorful turkey with a crispy, golden skin. Follow these steps for a bird everyone will enjoy.

Ingredients

• 1 whole turkey (12–14 pounds)
• To taste kosher salt
• To taste freshly ground black pepper
• 1/2 cup unsalted butter, softened
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon dried sage
• 1 large onion, quartered
• 1 head of garlic, halved crosswise
• 1 orange, quartered
• 1 lemon, quartered
• Fresh herbs (such as thyme, rosemary, sage) for cavity and garnish
• 2 cups low-sodium chicken broth (plus more as needed for basting)

Instructions

1. Step 1: Preheat oven to 325°F (165°C). Let the turkey sit at room temperature for 1 hour. Remove giblets and pat the turkey dry with paper towels.
2. Step 2: In a small bowl, combine softened butter, olive oil, garlic powder, onion powder, paprika, dried thyme, rosemary, and sage to form a paste.
3. Step 3: Gently loosen the skin of the turkey and rub some of the herb butter paste underneath. Rub the remaining paste all over the outside of the turkey. Season generously with kosher salt and freshly ground black pepper.
4. Step 4: Stuff the turkey cavity with the quartered onion, halved garlic head, orange, lemon, and fresh herbs.
5. Step 5: Truss the legs with kitchen twine and tuck the wings underneath the body. Place the turkey on a rack in a roasting pan. Pour 2 cups of low-sodium chicken broth into the bottom of the pan.
6. Step 6: Roast the turkey in the preheated oven for 13–15 minutes per pound. Baste the turkey with pan juices every 30–40 minutes. If the skin begins to brown too quickly, tent loosely with aluminum foil.
7. Step 7: Check the internal temperature of the thigh with a meat thermometer; it should read 165°F (74°C). Remove the turkey from the oven and let it rest, loosely tented, for 30 minutes.
8. Step 8: Carve the turkey and arrange the slices on a platter. Garnish with fresh herbs and citrus slices before serving.

Tips & Variations

• For extra flavor, brine the turkey overnight before roasting.
• Use a meat thermometer to avoid overcooking and ensure perfect juiciness.
• If you prefer a smokier taste, substitute smoked paprika for regular paprika.
• Adding a splash of white wine to the roasting pan can enhance the pan juices for basting.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices gently in the oven covered with foil or microwave with a splash of broth to keep moist. The turkey can also be frozen for up to 3 months; thaw thoroughly before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook a frozen turkey using this recipe?

It is best to fully thaw the turkey before roasting to ensure even cooking. Thaw in the refrigerator for several days depending on size.

How do I know when the turkey is done?

Use a meat thermometer to check the thickest part of the thigh; the temperature should reach 165°F (74°C) for safe consumption.

Perfect Roast Turkey Recipe

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★★★★★

4.7 from 128 reviews

This perfect roast turkey recipe delivers a juicy and flavorful bird with a crispy, golden-brown skin. Infused with aromatic herbs and citrus, it’s ideal for holiday gatherings or any special occasion where a classic roast turkey is the star of the meal.

• Author: luca
• Prep Time: 1 hour 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 10 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 whole turkey (12–14 pounds)
• To taste kosher salt
• To taste freshly ground black pepper
• 1/2 cup unsalted butter, softened
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon dried sage
• 1 large onion, quartered
• 1 head of garlic, halved crosswise
• 1 orange, quartered
• 1 lemon, quartered
• Fresh herbs (such as thyme, rosemary, sage) for cavity and garnish
• 2 cups low-sodium chicken broth (plus more as needed for basting)

Instructions

1. Preheat and Prepare Turkey: Preheat your oven to 325°F (165°C). Let the turkey sit at room temperature for 1 hour to ensure even cooking. Remove the giblets from the cavity and pat the turkey dry thoroughly with paper towels.
2. Make Herb Butter Paste: In a bowl, combine the softened butter, olive oil, garlic powder, onion powder, paprika, dried thyme, dried rosemary, and dried sage to create a flavorful herb paste.
3. Season Turkey: Gently loosen the skin of the turkey, being careful not to tear it. Rub some of the herb paste underneath the skin to infuse flavor directly into the meat. Then, rub the remaining paste all over the surface of the turkey. Season generously with kosher salt and freshly ground black pepper.
4. Stuff the Turkey: Place the quartered onion, halved head of garlic, quartered orange, quartered lemon, and fresh herbs into the cavity of the turkey to add aromatic flavor during roasting.
5. Truss and Position: Tie the legs together with kitchen twine and tuck the wings under the body to ensure even cooking. Place the turkey breast-side up on a rack inside a roasting pan. Pour 2 cups of low-sodium chicken broth into the bottom of the pan to keep the environment moist and for basting.
6. Roast the Turkey: Roast the turkey in the preheated oven for approximately 13–15 minutes per pound. Baste the turkey with pan juices every 30 to 40 minutes to keep it moist. If the skin begins to brown too quickly, tent the bird loosely with aluminum foil.
7. Check Doneness and Rest: Use a meat thermometer to check the internal temperature in the thickest part of the thigh; it should read 165°F (74°C). Once done, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows juices to redistribute for maximum moisture.
8. Carve and Serve: Carve the turkey into slices and arrange them on a serving platter. Garnish with additional fresh herbs and citrus slices for a festive presentation.

Notes

• Allowing the turkey to come to room temperature before roasting promotes even cooking.
• Loosening the skin and applying butter underneath helps keep the meat moist and adds flavor.
• Using a roasting rack elevates the turkey, allowing heat to circulate and preventing soggy skin.
• Basting regularly keeps the turkey moist but avoid opening the oven too often to maintain a steady temperature.
• Resting the turkey after roasting is crucial for juicy slices.
• Substitute fresh herbs for dried if preferred, using about three times the amount.

Keywords: roast turkey, holiday turkey, Thanksgiving turkey, herb butter turkey, roasted poultry