Description
A classic Thanksgiving turkey recipe featuring a flavorful herb butter, aromatics stuffed inside the cavity, and a perfectly roasted bird with golden brown skin. This method ensures juicy breast meat and aromatic, tender turkey perfect for a holiday feast.
Ingredients
Scale
Main Ingredients
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- 0.75 ounce container fresh rosemary
- 0.75 ounce container fresh thyme
- 0.75 ounce container fresh sage
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- Fresh chopped herbs (rosemary, thyme, sage)
Instructions
- Thaw the Turkey: If frozen, thaw the turkey in the fridge allowing 24 hours for every 5 pounds plus one extra day for safety.
- Bring to Room Temperature: Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
- Preheat Oven: Adjust oven rack so turkey sits in the center. Preheat oven to 325 degrees Fahrenheit.
- Make Herb Butter: Combine softened butter, minced garlic, salt, pepper, 1 tablespoon each of fresh rosemary and thyme, and 0.5 tablespoon fresh sage. Reserve remaining fresh herbs for stuffing.
- Prepare Turkey: Remove packaging, neck, and giblets from cavities. Pat turkey dry with paper towels.
- Season and Stuff: Season cavity with salt and pepper. Stuff with quartered lemon, onion, apple, and reserved herbs.
- Apply Herb Butter Under Skin: Loosen skin over the breasts and smooth a few tablespoons of herb butter underneath.
- Tuck Wings and Position Turkey: Tuck wings underneath and place turkey on a roasting rack inside a roasting pan.
- Brush Outside with Herb Butter: Microwave remaining herb butter 30 seconds to soften. Use a basting brush to coat turkey all over legs and wings.
- Roast Turkey: Roast at 325 degrees F for about 15 minutes per pound until internal temperature reaches 165 degrees in the thigh and breast. Tent with foil halfway once skin is golden brown to avoid overcooking breast meat.
- Rest and Carve: Let turkey rest tented on counter, then transfer to a cutting board inside a sheet pan to catch juices while carving.
Notes
- If cooking for a smaller crowd or prefer white meat, try a turkey breast recipe.
- Substitute dried herbs using 1 teaspoon dried herbs per 1 tablespoon fresh chopped herbs.
- Start roasting uncovered; cover with foil once skin is golden brown to protect breast meat.
- Use fresh chopped vegetables like celery and carrots in the roasting pan bottom as a rack for flavor and drippings.
- For convection ovens, check temperature earlier starting after 2 hours, as cooking is faster.
- The method works the same for electric roasting ovens.
- See tutorials for how to carve or spatchcock a turkey for faster cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
