Description
This Delicious Roast Turkey Recipe offers a classic and flavorful way to prepare a whole turkey with a herb butter rub, aromatic stuffing, and moist roasting technique that yields tender, juicy meat with perfectly browned skin. Ideal for holidays, family gatherings, or special occasions, this recipe ensures a memorable centerpiece.
Ingredients
Scale
Turkey and Butter Rub
- 1 whole turkey (10-12 lbs)
- 1/2 cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Stuffing and Aromatics
- 1 large onion, quartered
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, peeled
- 1 lemon, halved
- 1 apple, quartered
- Fresh herbs for stuffing (optional, such as parsley, rosemary, or thyme)
Additional Ingredients
- 2 cups chicken or turkey broth
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and position the oven rack in the lowest position to accommodate the roasting pan and turkey.
- Prepare the Turkey: Remove the giblets and neck from the turkey cavity, rinse the turkey inside and out under cold water, then pat dry with paper towels thoroughly. Place the turkey on a rack inside a large roasting pan to promote even heat circulation.
- Season the Turkey: In a small bowl, combine the softened butter with salt, black pepper, chopped rosemary, thyme, and sage. Gently loosen the skin from the turkey breast and rub a portion of the herb butter mixture directly under the skin for flavor infusion, then rub the remaining butter evenly over the turkey’s exterior.
- Stuff the Turkey: Stuff the turkey’s cavity with the quartered onion, lemon halves, quartered apple, peeled garlic cloves, and fresh herbs if using. This adds aromatic flavors during roasting.
- Add Vegetables and Broth: Scatter the chopped carrot, celery, and additional onion pieces at the bottom of the roasting pan. Pour the chicken or turkey broth over the vegetables to keep the environment moist and enhance flavor.
- Roast the Turkey: Cover the turkey loosely with aluminum foil to prevent excessive browning. Roast in the preheated oven for about 15 minutes per pound (approximately 2.5 to 3 hours for a 10-12 lb turkey), or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Remove the foil during the last 30 to 45 minutes of cooking to allow the skin to brown and crisp.
- Baste the Turkey: Every 45 minutes during roasting, baste the turkey with the pan drippings using a spoon or baster. This helps keep the meat moist and enhances flavor.
- Rest the Turkey: Once fully cooked, remove the turkey from the oven and transfer it to a carving board. Tent loosely with foil and let it rest for 20 to 30 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Make Gravy (Optional): Strain the pan drippings into a saucepan. To make gravy, whisk in a roux made from fat and flour, then slowly add broth or water, stirring until smooth and thickened to your preference.
- Carve and Serve: Carve the rested turkey carefully and serve with your favorite side dishes and the homemade gravy if prepared.
Notes
- Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F (75°C).
- Resting the turkey after roasting is crucial for juicy meat.
- If you prefer a crisper skin, remove the foil earlier during roasting.
- Leftover turkey and drippings make excellent sandwiches and gravies.
- Fresh herbs provide the best flavor, but dried can be substituted if necessary.
