Description
This classic roasted turkey recipe delivers a juicy, flavorful centerpiece perfect for holiday dinners or special occasions. The bird is seasoned with a fragrant herb butter blend and roasted alongside fresh vegetables, ensuring tender meat and crispy, golden skin. Basting with broth throughout cooking keeps the turkey moist and succulent.
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
Vegetables and Broth
- 2 lemons, quartered
- 1 onion, quartered
- 2 carrots, peeled and halved
- 2 celery stalks, halved
- 2 cups chicken or turkey broth (for basting)
Instructions
- Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, paprika, salt, and black pepper. Mix well to form a flavorful herb butter.
- Prepare the Turkey: Remove the turkey giblets and pat the bird dry with paper towels. Carefully loosen the skin over the turkey breast and thighs, then spread the herb butter mixture evenly under the skin and over the entire surface of the turkey.
- Stuff and Arrange Vegetables: Place the quartered lemons, onion, carrots, and celery inside the turkey cavity. Arrange any remaining vegetables and lemon quarters in the roasting pan around the turkey to add flavor as it cooks.
- Roast the Turkey: Preheat the oven to 325°F (163°C). Place the turkey breast-side up on a rack in a large roasting pan. Tent the turkey loosely with aluminum foil to prevent over-browning. Roast for about 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste Regularly: Every 30 to 45 minutes, baste the turkey with the chicken or turkey broth to maintain moisture and enhance flavor. Remove the foil during the last 45 minutes of roasting to allow the skin to crisp and brown.
- Rest and Carve: Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This rest period allows the juices to redistribute, ensuring moist and tender slices.
Notes
- Ensure the turkey is fully thawed before cooking to guarantee even roasting.
- Use a meat thermometer to check doneness and prevent overcooking.
- Letting the turkey rest after roasting improves juiciness.
- For extra crispy skin, uncover the bird during the last portion of roasting.
- Leftover broth can be used to make delicious gravy.
