Description
A perfectly roasted Thanksgiving turkey that’s juicy, flavorful, and golden brown. This recipe includes a simple herb butter rub and cooking tips to ensure a moist and tender bird every time.
Ingredients
Units
Scale
- Turkey: 1 whole turkey (12-14 lbs), thawed
- Butter Mixture:
- 1 cup unsalted butter, softened
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (for color)
- Stuffing (optional):
- 1 onion, quartered
- 1 apple, quartered
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Broth for Basting:
- 2 cups chicken broth (or turkey broth)
- 1 cup white wine (optional)
Instructions
- Prepare the Turkey: Preheat the oven to 325°F (163°C). Remove the giblets from the turkey and pat it dry with paper towels.
- Make the Herb Butter: In a bowl, mix softened butter, olive oil, garlic, rosemary, thyme, sage, salt, pepper, and paprika.
- Season the Turkey: Gently loosen the skin over the turkey breast with your hands and spread half of the butter mixture under the skin. Rub the remaining butter all over the outside of the turkey.
- Stuff the Turkey (Optional): Place the onion, apple, lemon, and herbs inside the turkey cavity for extra flavor.
- Tie the Legs: Use kitchen twine to tie the turkey legs together and tuck the wings under the bird.
- Roast the Turkey: Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the broth and white wine into the bottom of the pan.
- Baste Regularly: Roast for about 15 minutes per pound (about 3 to 3.5 hours for a 12-14 lb turkey). Baste every 30 minutes with pan juices.
- Check for Doneness: Use a meat thermometer to check the thickest part of the thigh—it should read 165°F (75°C).
- Rest the Turkey: Remove from the oven and tent loosely with foil. Let it rest for 30 minutes before carving.
Notes
- For extra crispy skin, increase the oven temperature to 425°F for the last 20 minutes.
- Let the turkey sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Save the pan drippings for homemade turkey gravy!