Description
This easy roast turkey recipe is perfect for a flavorful and juicy centerpiece any time of year. Featuring a fragrant herb butter made with thyme, rosemary, and sage, the turkey is slow-roasted to golden perfection with crispy skin. Stuffed with lemon, onion, and garlic, and basted frequently with broth, this classic roast delivers tender meat that’s moist and delicious, ideal for family gatherings and special occasions.
Ingredients
Scale
Turkey and Herb Butter
- 1 whole turkey (10-12 pounds), thawed and giblets removed
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Stuffing
- 1 onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
Roasting Liquid
- 2 cups chicken or turkey broth, plus more if needed
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) and place a rack inside a large roasting pan to ensure even heat circulation around the turkey.
- Prepare Herb Butter: Pat the turkey dry with paper towels. In a small bowl, combine the softened butter, olive oil, salt, black pepper, thyme, rosemary, and sage to make a fragrant herb butter mixture.
- Apply Herb Butter: Gently loosen the skin over the turkey’s breast and thighs by carefully sliding your fingers underneath. Spread half of the herb butter under the skin to infuse the meat with flavor. Use the remaining butter to rub over the entire surface of the turkey for a flavorful and crispy skin.
- Stuff the Turkey: Stuff the turkey cavity with the quartered onion, lemon, and smashed garlic cloves to add aromatics and moisture during roasting.
- Position and Add Broth: Place the turkey breast-side up on the roasting rack. Pour 2 cups of chicken or turkey broth into the bottom of the roasting pan to keep the environment moist and to be used for basting.
- Cover and Roast: Loosely cover the turkey with aluminum foil to prevent excessive browning and roast for about 2 1/2 to 3 hours. Baste the turkey every 30-45 minutes with the pan juices, adding more broth if the liquid evaporates.
- Crisp the Skin: During the last 30-45 minutes of cooking, remove the foil to allow the skin to brown and crisp up beautifully.
- Check for Doneness: Roast until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) using a meat thermometer to ensure it is fully cooked and safe to eat.
- Rest and Serve: Remove the turkey from the oven and let it rest for 20 minutes before carving. Resting allows juices to redistribute for moist slices.
Notes
- Make sure to regularly baste the turkey to keep it moist.
- Use a meat thermometer to check for doneness accurately.
- If the turkey skin browns too quickly, loosely cover it again with foil.
- Resting the turkey before carving is essential for juicy meat.
- Leftover pan juices can be used to make a delicious gravy.
