Perfect Roast Turkey Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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