Description
This classic roasted turkey recipe yields a juicy, flavorful bird perfect for family gatherings and holiday feasts. The turkey is seasoned with a fragrant herb butter mixture and roasted alongside aromatic vegetables for tender meat and delicious drippings. Basting with broth throughout roasting keeps the turkey moist and enhances its rich flavors.
Ingredients
Scale
Turkey and Seasoning
- 12-14 lb whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 2 tsp paprika
- 1 tbsp salt
- 1 tsp black pepper
Aromatics and Vegetables
- 2 lemons, quartered
- 1 onion, quartered
- 2 carrots, peeled and halved
- 2 celery stalks, halved
Basting Liquid
- 2 cups chicken or turkey broth (for basting)
Instructions
- Prepare the Herb Butter: In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, thyme, parsley, paprika, salt, and black pepper. Mix thoroughly to create a flavorful herb butter mixture.
- Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels inside and out. Loosen the skin over the breasts and carefully spread half of the herb butter underneath the skin, ensuring even coverage. Spread the remaining herb butter over the skin surface for maximum flavor.
- Stuff Aromatics: Place the quartered lemons and onion inside the turkey cavity. These aromatics will infuse the meat with subtle citrus and onion notes while roasting.
- Prepare Roasting Pan: In a large roasting pan, arrange the halved carrots and celery as a bed for the turkey to sit on. This helps elevate the bird for even cooking and adds flavor to the drippings.
- Roast the Turkey: Preheat your oven to 325°F (163°C). Set the turkey breast-side up on the vegetable bed in the roasting pan. Tent the turkey loosely with aluminum foil to prevent over-browning.
- Baste Regularly: Place the turkey in the oven and roast, basting every 30 minutes with the chicken or turkey broth to keep the meat moist. Remove the foil during the last 45 minutes to allow the skin to crisp and turn golden brown.
- Check for Doneness: Roast the turkey approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). Remove the turkey from the oven once cooked through.
- Rest the Turkey: Tent the turkey with foil and let it rest for 20-30 minutes before carving. This allows the juices to redistribute for moist, tender slices.
Notes
- For best results, thaw the turkey completely in the refrigerator several days prior to roasting.
- Use a meat thermometer to avoid overcooking and ensure food safety.
- Letting the turkey rest before carving enhances juiciness and flavor.
- Leftover broth from basting can be used to make gravy.
- Adjust cooking time based on the exact weight of your turkey.
