Description
This Best Roasted Turkey recipe features a juicy, flavorful bird infused with a rich herb butter made from fresh thyme, sage, parsley, garlic, lemon, and Worcestershire sauce. The turkey is roasted slowly at a moderate temperature with aromatic vegetables and herbs in the pan, ensuring a tender, moist crust and savory meat. Perfect for holiday gatherings, this recipe guides you through preparing an herb butter, seasoning under the skin, and expertly roasting the bird to a perfect golden finish.
Ingredients
Scale
Turkey and Roasting Base
- 1 (12 to 20 pound) turkey, brined (optional but recommended) and trussed
- 1 large onion, cut into wedges
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves, smashed
- 8 fresh thyme sprigs
- 4 sage leaves
- 2 quarts (8 cups) chicken stock or water
Herb Butter
- 1 pound (460 grams) salted butter, softened
- 1 teaspoon fine sea salt
- 1 tablespoon coarse ground pepper
- 1 teaspoon Worcestershire sauce or Pickapepper sauce
- 3 garlic cloves, smashed
- 1 lemon, zested and juiced
- 1/2 cup parsley leaves
- 1/4 cup sage leaves
- 2 tablespoons fresh thyme leaves
Instructions
- Make the Herb Butter: In a food processor, blend the softened butter, salt, pepper, Worcestershire sauce, garlic, lemon zest, lemon juice, parsley, sage, and thyme until smooth. Set aside the herb butter for later use.
- Prepare the Turkey: Preheat your oven to 325°F (162°C). Adjust oven racks to ensure there is enough space for the turkey in the roasting pan.
- Prepare Roasting Base: Place the onion wedges, chopped carrots, celery stalks, smashed garlic cloves, thyme sprigs, sage leaves, and chicken stock or water into the bottom of a roasting pan. Place a roasting rack over the mixture to hold the turkey.
- Apply Herb Butter Under the Skin: Carefully separate the skin from the breast of the turkey without tearing it. Generously rub the prepared herb butter underneath the skin, spreading it evenly to infuse flavor and moisture directly into the meat.
- Coat the Turkey with Melted Butter: Melt about one-quarter of the herb butter and brush it over the entire surface of the turkey. Then flip the turkey breast-side up and brush the remaining melted herb butter over the skin for a rich glaze.
- Roast the Turkey: Place the turkey on the roasting rack and roast in the preheated oven. Cook for approximately 14 minutes per pound, making sure to rotate the pan every hour for even cooking. Baste the turkey with pan juices and melted butter every 30 minutes to keep it moist and flavorful.
- Tent and Finish Roasting: When the turkey skin appears about two shades lighter than your desired golden color, tent the bird loosely with foil to prevent over-browning. Continue roasting until the internal temperature in the thickest part of the thigh reaches 160°F (71°C).
- Rest the Turkey: Remove the turkey from the oven and let it rest covered loosely with foil for 30 minutes to one hour. This resting period allows the juices to redistribute and the internal temperature to rise to the safe serving temperature of 165°F due to carry-over cooking.
Notes
- Brining the turkey before roasting is optional but highly recommended for added moisture and flavor.
- Using fresh herbs significantly enhances the taste of the herb butter.
- Basting frequently helps maintain skin crispness and juicy meat.
- Allowing the turkey to rest is crucial for easier carving and moist slices.
- Use a meat thermometer to ensure the turkey reaches the safe internal temperature.
- If you don’t have Worcestershire sauce, Pickapepper or another savory sauce can be used as a substitute.
