Description
This classic Roasted Turkey is the perfect centerpiece for your holiday feast. With herb-infused butter, aromatics, and careful roasting, this recipe creates a juicy, flavorful bird with golden, crispy skin. The combination of fresh herbs, garlic, and butter elevates the natural flavor of the turkey, making it an unforgettable main course that will impress your guests and create cherished memories around the table.
Ingredients
Units
Scale
- 1 cup butter, softened
- 1/4 tsp salt
- 1/2 tsp black pepper
- 6 tsp minced garlic
- 1/2 oz fresh thyme, divided
- 1/2 oz fresh rosemary, divided
- 1/2 oz fresh sage, divided
- 12–15 lb turkey, thawed
- 1 onion, peeled and quartered
- 1/2 lemon, quartered
- 1 red apple, quartered
- 1 green apple, quartered
Instructions
- Prepare the Turkey: Allow thawed turkey to sit on counter for 1 hour to come to room temperature. Adjust oven racks to allow room for the turkey to fit in the middle of the oven. Preheat oven to 325°F. This first step is crucial as bringing the turkey to room temperature helps it cook more evenly throughout.
- Prepare the Herbs: Remove stems from enough rosemary to make 1 tablespoon of chopped rosemary. Remove stems from enough thyme to make 1 tablespoon of chopped thyme. Remove stems from enough sage to make 1 tablespoon of chopped sage. These fresh herbs will infuse the butter and turkey with rich, aromatic flavors.
- Make Herb Butter: In a medium bowl, combine butter, garlic, salt, pepper, chopped thyme, chopped rosemary and chopped sage. Stir until well blended. This compound butter adds incredible flavor to both the outside and inside of the turkey.
- Prepare the Turkey: Remove packaging from turkey and remove neck and giblet pack from inside of the bird. Dry the turkey with paper towels. Tuck or rotate wings underneath the turkey. Set the turkey on a roasting rack inside a roasting pan. Drying the turkey thoroughly is essential for achieving crispy skin.
- Apply the Herb Butter: Rub some of the herb butter inside the cavity. Gently loosen the skin above the breast by slipping your fingers up under the neck flap. Take some more of the butter and place under this loosened skin. Rub down the rest of the outside of the turkey with the herb butter. Retain a little of the herb butter for basting while it cooks. This step ensures the flavor penetrates the meat while keeping it moist.
- Stuff the Cavity: Stuff the cavity with the apples, onion, lemon and a few sprigs of each of the herbs. These aromatics will steam inside the turkey, infusing it with additional flavor while helping to keep the meat moist.
- Roast the Turkey: Roast for about 15 minutes per pound until internal temperature inserted in middle of breast reaches 165°F. When skin on breast gets golden brown, tent with aluminum foil to keep from burning. This careful roasting process ensures a beautifully golden exterior while maintaining a juicy interior.
- Rest and Serve: Allow turkey to rest for 15-20 minutes before cutting. Reserve pan drippings for gravy. Resting is a critical step that allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
Notes
- Thaw a frozen turkey in the refrigerator, allowing 24 hours for every 5 pounds of turkey.
- For maximum juiciness, brine your turkey for 12-24 hours before cooking.
- Save the drippings, they make for great turkey gravy.
- Do NOT overcook, you will have dry meat!
- Let the bird rest before carving, about 20 minutes.
- For extra golden skin, brush the turkey with a mixture of honey and melted butter during the last 30 minutes of roasting.
- Leftover turkey can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 6 oz
- Calories: 432kcal
- Sugar: 2g
- Sodium: 389mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 184mg
