This roast turkey is juicy and packed with flavor! It’s perfect for gatherings and makes your kitchen smell amazing as it cooks. Everyone loves a golden-brown turkey, right?
Getting that crispy skin just right is like winning a small cooking Olympics. I usually serve it with gravy and all the sides—it’s hard to have just one helping! 🦃
Key Ingredients & Substitutions
Whole Turkey: A 12-14 pound turkey is great for gatherings. If that feels too big, a smaller turkey or even a turkey breast can work. Just reduce cooking time accordingly.
Unsalted Butter: This adds richness. If dairy is a concern, you can use olive oil or a plant-based butter instead.
Herbs (Thyme, Rosemary, Sage): These provide fantastic flavor. For freshness, use fresh herbs if available; they’ll enhance the taste even more. If you’re out of one, feel free to mix and match based on what you have.
Broth: Low-sodium chicken or turkey broth keeps things flavorful without being too salty. Vegetable broth is a great alternative too!
What’s the Best Way to Ensure a Juicy Turkey?
To keep your turkey tender and juicy, there are some key points to remember during cooking. First, make sure to let your turkey sit at room temperature before roasting. This allows for more even cooking.
- Rub the Butter: Loosening the skin and rubbing butter underneath helps keep the meat moist. Don’t skimp on this step!
- Baste Regularly: Basting with pan juices keeps the turkey skin crispy and meat juicy. Aim for every 30-40 minutes!
- Rest the Turkey: After cooking, let the turkey rest for at least 20 minutes. This helps redistribute the juices, ensuring every slice is succulent.
Roast Turkey
Ingredients You’ll Need:
- 1 whole turkey (about 12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 1 lemon, halved
- 1 orange, halved
- 1 onion, quartered
- Fresh rosemary, sage, and thyme sprigs for stuffing and garnish
- 1 cup low sodium chicken broth or turkey broth
- Optional: fresh cranberries for garnish
How Much Time Will You Need?
This recipe includes about 30 minutes of prep time and 3 to 3.5 hours of cooking time. Plus, you’ll want to let the turkey rest for at least 20 minutes before carving. In total, you’re looking at around 4 hours, but the result is so worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 325°F (165°C). While it heats up, take your turkey out of the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps it cook more evenly.
2. Make the Butter Mixture:
In a small bowl, mix together the softened butter, olive oil, minced garlic, salt, pepper, thyme, rosemary, and sage. This flavorful blend will keep the turkey moist and tasty!
3. Prepare the Turkey:
Using paper towels, pat the turkey dry both inside and out. Gently loosen the skin over the breast, being careful not to tear it. Take half of that delicious butter mixture and spread it under the skin. Use the remaining butter to coat the outside of the turkey.
4. Stuff the Turkey:
Fill the turkey’s cavity with the halved lemon, orange, onion, and a few sprigs of fresh herbs. This adds wonderful flavors from the inside out!
5. Secure the Turkey:
Using kitchen twine, tie the turkey legs together and tuck the wing tips underneath the body to help it roast evenly.
6. Roast the Turkey:
Place the turkey breast side up on a rack in a roasting pan. Pour the broth into the bottom of the pan to keep the meat moist. Roast it in the preheated oven for about 3 to 3.5 hours, basting it with the pan juices every 30-40 minutes.
7. Check for Doneness:
When the meat thermometer reads 165°F (74°C) in the thickest part of the thigh, your turkey is done! If you notice that the skin is browning too fast, gently cover it with aluminum foil.
8. Let it Rest:
After removing the turkey from the oven, transfer it to a cutting board. Let it rest for a minimum of 20 minutes before carving. This makes for juicier slices!
9. Serve and Enjoy:
For a beautiful presentation, garnish your platter with fresh herbs, grilled lemon and orange halves, and optional fresh cranberries. Serve your stunning roast turkey and enjoy the compliments!
With crispy skin and fragrant herbs, this roast turkey is a centerpiece that will impress everyone. Enjoy your feast! 🦃
Can I Use a Different Size Turkey?
Absolutely! If you choose a smaller turkey, adjust the cooking time accordingly—generally, plan for about 13-15 minutes per pound at 325°F (165°C). A larger turkey will take longer, so follow the same time guide. Always use a meat thermometer to check for doneness!
What If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs instead. Typically, use about 1/3 the amount of dried herbs as you would fresh since they are more concentrated in flavor. Just mix them into the butter mixture as usual.
How Should I Store Leftover Turkey?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you have a larger quantity, consider freezing sliced turkey in vacuum-sealed bags for up to 2-3 months. Just thaw them in the fridge before reheating!
Can I Cook the Turkey at a Higher Temperature?
While you can roast the turkey at a higher temperature (like 350°F or 375°F), it’s important to adjust the cooking time accordingly. The skin might brown faster, so keep an eye on it and tent with foil if it gets too dark before the turkey is fully cooked. Aim for that perfect internal temperature!
