Description
This Best Roasted Turkey recipe features a flavorful herb butter that guarantees tender, juicy meat and perfectly crispy skin. Ideal for Thanksgiving or any special occasion, this turkey is seasoned with aromatic herbs and roasted to perfection.
Ingredients
Scale
For the Turkey:
- 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
For the Herb Turkey 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.
- Prepare the Turkey:
- Preheat the oven to 325°F (162°C). Adjust oven racks for turkey placement.
- Place onion, carrot, celery, garlic cloves, thyme sprigs, sage leaves, and chicken stock in the bottom of the roasting pan. Add a roasting rack above.
- Gently separate the skin from the breast of the turkey. Rub the herb butter generously under the skin and massage evenly.
- Melt about 1/4 of the herb butter and brush it over the turkey. Flip the turkey breast-side up and brush with remaining melted butter.
- Roast the Turkey:
- Roast for approximately 14 minutes per pound, rotating the pan every hour. Baste every 30 minutes.
- When the turkey is about two shades lighter than desired, tent with foil and continue roasting until an internal thermometer reads 160°F (71°C) in the thickest part of the thigh.
- Rest the Turkey:
- Remove from oven and let rest for 30 minutes to an hour. Cover with foil to keep warm. Internal temperature will rise to 165°F due to carry-over cooking.
Notes
- Brining the turkey is optional but recommended for added moisture and flavor.
- If the turkey skin browns too quickly, tent with foil to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 14 minutes per pound
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/12 of a 15-pound turkey
- Calories: 300 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 80 mg