Description
This easy, no-fuss Thanksgiving turkey recipe guides you through roasting a perfectly juicy and flavorful bird with simple herbs and a garlic herb butter. It features a straightforward preparation method that ensures tender meat with crispy golden skin, perfect for holiday feasts or any special occasion.
Ingredients
Scale
Turkey and Stuffing
- 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
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- Fresh chopped rosemary (about 1 tablespoon)
- Fresh chopped thyme (about 1 tablespoon)
- Fresh chopped sage (about 1/2 tablespoon)
Instructions
- Thaw the Turkey: If frozen, thaw the turkey in the refrigerator allowing 24 hours for every 5 pounds of bird. It is recommended to give yourself an extra day for safe thawing.
- Bring to Room Temperature: Remove the thawed turkey from the fridge about 1 hour before roasting to allow it to come to room temperature, which promotes even cooking.
- Preheat Oven: Adjust your oven rack to the center position and preheat the oven to 325°F (163°C).
- Prepare Herb Butter: In a bowl, combine softened butter with minced garlic, salt, freshly ground black pepper, one tablespoon of fresh chopped rosemary, one tablespoon of fresh chopped thyme, and half a tablespoon of fresh chopped sage. Set aside, reserving some fresh herbs for stuffing.
- Prepare the Turkey: Remove the turkey from any packaging. Take out the neck and giblets from the cavities; reserve them for gravy or discard as desired. Pat the turkey thoroughly dry with paper towels for crispier skin.
- Season and Stuff the Cavity: Season the inside of the turkey cavity generously with salt and pepper. Stuff the cavity with the quartered lemon, onion, apple, and the remaining fresh herbs.
- Apply Herb Butter Under the Skin: Carefully loosen and lift the skin over the turkey breasts using your fingers. Smooth several tablespoons of the herb butter underneath the skin, spreading evenly.
- Position the Turkey: Tuck the turkey’s wings underneath the body. Place the turkey breast-side up on a roasting rack inside a roasting pan.
- Brush Herb Butter on the Surface: Microwave the remaining herb butter mixture for about 30 seconds until softened but not fully melted. Use a basting brush to spread this butter evenly over the turkey’s legs, wings, and outer skin.
- Roast the Turkey: Roast in the preheated oven at 325°F for 13-15 minutes per pound, until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the thigh and breast. Halfway through roasting, check the bird and once the skin is golden brown, tent the turkey loosely with foil to prevent over-browning, especially on the breast meat.
- Rest the Turkey: Once done, remove the turkey from the oven and tent it with foil. Let it rest on the counter for 20-30 minutes. This resting period helps the juices redistribute for moist meat.
- Carve and Serve: Transfer the turkey to a carving board placed inside a sheet pan to catch any juices. Carve as desired and reserve pan drippings for making delicious gravy.
Notes
- Turkey Size: Consider choosing a smaller turkey if serving fewer guests or if white meat is preferred.
- Herb Substitutions: Use 1 teaspoon of dried herbs to substitute for each 1 tablespoon of fresh herbs called for in the recipe.
- Tinfoil Tent Tips: Start roasting uncovered until the skin is golden brown, then tent with tinfoil to avoid overcooking the breast meat. You may also start covered and uncover toward the end to achieve browning.
- Roasting Pan Rack: If using a disposable roasting pan without a rack, place chopped celery ribs and large carrots at the bottom to elevate the turkey. These vegetables also add flavor to drippings but are not recommended to be eaten.
- Electric Roasting Oven: This recipe follows the same directions for electric roasting ovens.
- Convection Oven: Cooking time may be shorter; start checking the internal temperature after about 2 hours.
Nutrition
- Serving Size: 1 slice (approximately 4 ounces cooked turkey)
- Calories: 350
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 28 g
- Cholesterol: 110 mg
