Description
A classic Thanksgiving turkey recipe featuring a flavorful herb butter and traditional roasting method. This recipe guides you through preparing, seasoning, roasting, and resting a juicy turkey perfect for holiday celebrations.
Ingredients
Scale
Turkey and Aromatics
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, 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, as specified)
Instructions
- Thaw the Turkey: If using a frozen turkey, thaw it in the refrigerator allowing 24 hours per 5 pounds plus an extra day for safety.
- Bring to Room Temperature: Remove the turkey from the fridge 1 hour before roasting.
- Preheat Oven: Adjust the oven rack to center and preheat to 325 degrees Fahrenheit.
- Make Herb Butter: Combine softened butter, minced garlic, salt, pepper, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme, and 0.5 tablespoon fresh chopped sage.
- Prepare the Turkey: Remove packaging, neck, and giblets from inside cavities. Pat turkey dry with paper towels.
- Season and Stuff: Season turkey cavity with salt and pepper. Stuff with quartered lemon, onion, apple, and remaining fresh herbs.
- Apply Herb Butter Under The Skin: Loosen skin over the breasts and smooth a few tablespoons of herb butter underneath.
- Tuck Wings and Position: Tuck the turkey wings underneath and place the turkey on a roasting rack inside a roasting pan.
- Brush Outside with Butter: Microwave remaining herb butter 30 seconds to soften, then brush all over the turkey including legs and wings.
- Roast the Turkey: Roast at 325 degrees Fahrenheit for approximately 15 minutes per pound, or until internal temperature reaches 165 degrees Fahrenheit in the middle of the thigh and breast.
- Cover with Foil if Needed: Around halfway, once skin is golden brown, tent the turkey with foil to prevent overcooking the breast. Alternatively, start roasting with foil tented, then remove for the last hour to brown.
- Rest the Turkey: Remove from oven, tent with foil if not done earlier, and let rest on counter. Transfer to large cutting board on sheet pan to catch juices before carving.
Notes
- Turkey Size: For smaller groups or preference for white meat, consider using a turkey breast recipe.
- Herb Substitution: Use 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.
- Tinfoil Tips: Start roasting uncovered; tent with foil when skin is golden brown.
- Roasting Pan Alternatives: Use chopped celery and carrots as a rack in disposable pans; they add flavor but are not recommended for eating or gravy use.
- Electric Roaster: Same instructions apply.
- Convection Oven: Start checking temperature after 2 hours as cooking time is faster.
- Additional Techniques: Tutorials available for carving and spatchcocking turkey for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 150 mg
