Description
This Perfect Roasted Turkey recipe guides you through preparing a juicy and flavorful turkey with a fragrant herb butter rub and aromatic stuffing. Careful roasting and resting techniques ensure a golden-brown exterior with tender, moist meat, perfect for holiday meals or special occasions.
Ingredients
Scale
Herb Butter Mixture
- 1 cup butter, softened
- 1/4 tsp salt
- 1/2 tsp black pepper
- 6 tsp minced garlic
- 1/2 oz fresh thyme, divided
- 1/2 oz fresh rosemary, divided
- 1/2 oz fresh sage, divided
Turkey and Stuffing
- 12-15 lb turkey, thawed
- 1 onion, peeled and quartered
- 1/2 lemon, quartered
- 1 red apple, quartered
- 1 green apple, quartered
Instructions
- Prepare Turkey: Allow the thawed turkey to sit at room temperature for 1 hour to ensure even cooking. Preheat the oven to 325°F and adjust oven racks to comfortably fit the turkey in the center.
- Chop Herbs: Remove stems from rosemary, thyme, and sage to yield 1 tablespoon each of chopped herbs. These will be used to flavor the butter and turkey.
- Make Herb Butter: In a medium bowl, combine the softened butter, minced garlic, salt, pepper, and the chopped thyme, rosemary, and sage. Mix thoroughly to create a flavorful herb butter.
- Prepare Turkey for Roasting: Remove packaging, neck, and giblet pack from the turkey. Pat the turkey dry with paper towels, then tuck or rotate the wings underneath. Place the turkey on a roasting rack inside a roasting pan.
- Butter the Turkey: Rub some of the herb butter inside the cavity. Gently loosen the skin over the breast and spread some butter underneath it. Rub the remaining herb butter all over the turkey’s exterior, reserving some for basting during cooking.
- Stuff the Turkey: Fill the turkey cavity with quartered apples, onion, lemon, and a few sprigs of each fresh herb. These ingredients will steam and infuse the bird with moisture and flavor.
- Roast the Turkey: Roast the turkey at 325°F for about 15 minutes per pound. When the breast skin turns golden brown, tent the turkey with aluminum foil to prevent burning. Continue roasting until the internal temperature in the thickest part of the breast reaches 165°F.
- Rest the Turkey: Remove from the oven and let the turkey rest for 15-20 minutes. This resting period allows the juices to redistribute, resulting in moist and tender meat. Reserve pan drippings for making gravy if desired.
Notes
- Bringing the turkey to room temperature before roasting helps achieve even cooking.
- Using fresh herbs in the butter adds a rich aromatic flavor.
- Drying the turkey thoroughly ensures a crispy skin.
- Loosening the skin and applying herb butter underneath enhances flavor and moisture.
- Stuffing the cavity with fruits and aromatics keeps the meat moist and adds natural flavors.
- Tenting with foil prevents over-browning while roasting.
- Resting the turkey after roasting is essential for juicy slices.
- Use a meat thermometer to monitor the internal temperature accurately.
