Description
This easy roast turkey recipe features a beautifully herb-infused bird with a crispy golden skin, perfect for holiday gatherings or special occasions. The turkey is seasoned with a fragrant butter and herb mixture, roasted slowly to keep it juicy and tender, and basted for flavorful, moist meat.
Ingredients
Scale
Turkey and Seasonings
- 1 whole turkey (10-12 pounds), thawed and giblets removed
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Stuffing and Broth
- 1 onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 2 cups chicken or turkey broth, plus more if needed
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) and place a rack in a large roasting pan to prepare for roasting the turkey evenly.
- Prepare Herb Butter: Pat the turkey dry with paper towels. In a small bowl, mix softened butter, olive oil, salt, pepper, thyme, rosemary, and sage to create a fragrant herb butter mixture.
- Apply Herb Butter: Loosen the skin over the turkey breast and thighs carefully without tearing. Spread half of the herb butter under the skin, ensuring even coverage. Rub the remaining butter all over the surface of the turkey for maximum flavor.
- Stuff Turkey: Fill the turkey cavity with quartered onion, lemon, and smashed garlic cloves to infuse aromatic flavors from the inside while roasting.
- Position Turkey and Add Broth: Place the turkey breast-side up on the roasting rack inside the pan. Pour 2 cups of chicken or turkey broth into the pan to provide moisture during roasting.
- Roast Covered: Cover the roasting pan loosely with aluminum foil to retain moisture and roast the turkey for about 2 1/2 to 3 hours, basting every 30-45 minutes with the pan juices. Add more broth as needed to prevent the pan from drying out.
- Crisp the Skin: During the last 30 to 45 minutes of cooking, remove the foil to allow the turkey skin to brown and become crispy and golden.
- Check Doneness: Roast until the internal temperature of the thickest part of the thigh reaches 165°F (74°C), indicating the turkey is fully cooked and safe to eat.
- Rest and Serve: Remove the turkey from the oven and let it rest uncovered for 20 minutes before carving. Resting allows the juices to redistribute, resulting in a moist and tender bird.
Notes
- Thaw the turkey completely before roasting to ensure even cooking.
- Use a meat thermometer to accurately check doneness for food safety.
- Basting helps keep the turkey moist and adds flavor, but avoid opening the oven too frequently to maintain temperature.
- Letting the turkey rest before carving helps the juices settle and improves texture.
- Extra broth can be used to make a flavorful gravy from the pan drippings.
