Description
This Best Roasted Turkey recipe features a juicy, flavorful bird enhanced with a rich herb butter made from fresh thyme, sage, parsley, lemon zest, and garlic. The turkey is roasted slowly at a moderate temperature, basted regularly, and rested to ensure tender, succulent meat perfect for a holiday meal serving 12 to 20 people.
Ingredients
Scale
Turkey and Roasting Ingredients
- 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 salted butter, fine sea salt, coarse ground pepper, Worcestershire or Pickapepper sauce, smashed garlic cloves, lemon zest, lemon juice, parsley leaves, sage leaves, and thyme leaves until smooth and well combined. Set this flavorful herb butter aside for later use.
- Prepare the Turkey and Oven: Preheat your oven to 325°F (162°C). Adjust the oven racks to accommodate the size of the turkey so it can roast evenly.
- Set Up Roasting Pan: Arrange the onion wedges, chopped carrots, celery stalks, smashed garlic cloves, thyme sprigs, sage leaves, and chicken stock or water in the bottom of a large roasting pan. Place a roasting rack above these aromatics to hold the turkey.
- Apply Herb Butter Under Skin: Carefully separate the skin from the turkey breast without tearing it. Spread and rub the prepared herb butter generously under the skin all over the breast meat to infuse deep flavor and moisture.
- Butter the Turkey Surface: Melt about one quarter of the herb butter and brush it over the entire surface of the turkey. Then flip the bird breast-side up and brush the remaining melted butter evenly over the skin.
- Roast the Turkey: Place the roasting pan with the turkey into the preheated oven. Roast the turkey for about 14 minutes per pound, turning the pan every hour for even cooking. Baste the turkey with pan juices or butter every 30 minutes to keep the skin moist and flavorful.
- Tent and Continue Roasting: When the turkey skin is nearly at your desired golden color, tent the bird loosely with aluminum 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 transfer to a carving board. Tent with foil and let rest for 30 minutes to 1 hour. This resting period allows the juices to redistribute and the internal temperature to rise to the safe serving temperature of 165°F (74°C).
Notes
- Brining the turkey overnight is optional but helps retain moisture and enhances flavor.
- Use a food thermometer to ensure the turkey reaches the safe internal temperature.
- Basting regularly keeps skin crisp and meat moist.
- Resting the turkey after roasting is crucial for juiciness.
- The herb butter can be prepared a day ahead to save time.
