Description
This easy roast turkey recipe delivers a juicy, flavorful bird perfect for Thanksgiving or any holiday feast. Seasoned with a blend of herbs and spices, butter, and aromatics, then slow-roasted to golden perfection, it promises tender meat and crispy skin every time.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (12–14 pounds, thawed if frozen)
- 1/2 cup unsalted butter (softened)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Aromatics
- 1 onion (quartered)
- 1 lemon (halved)
- 1 head garlic (halved horizontally)
Other
- 2 cups low-sodium chicken broth
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) to ensure even roasting temperature for the turkey.
- Prepare Turkey: Remove the neck and giblets from the turkey cavity, then pat the turkey dry thoroughly with paper towels to help the skin crisp up.
- Make Seasoned Butter: In a small bowl, combine the softened butter with salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage until well blended.
- Apply Butter: Rub the seasoned butter all over the outside of the turkey and carefully under the skin of the breasts to infuse deeper flavor and moisture.
- Stuff Turkey Cavity: Place the quartered onion, halved lemon, and halved garlic head inside the turkey cavity as aromatics to enhance flavor during roasting.
- Prepare for Roasting: Place the turkey breast-side up on a rack inside a large roasting pan. Pour the low-sodium chicken broth into the bottom of the pan to keep the environment moist and prevent drippings from burning.
- Roast Covered: Tent the turkey loosely with foil to avoid over-browning and roast for about 15 minutes per pound, approximately 3 to 3.5 hours for a 12–14 pound bird.
- Remove Foil: During the last 45 minutes of roasting, remove the foil to allow the skin to turn golden brown and crispy.
- Baste Regularly: Occasionally baste the turkey with pan drippings to maintain moisture and enhance color and flavor.
- Check Temperature: Verify doneness by inserting a thermometer into the thickest part of the thigh; it should read 165°F (74°C).
- Rest Turkey: Once cooked, remove the turkey from the oven and let it rest for 20–30 minutes before carving to allow juices to redistribute and meat to become tender.
Notes
- For crispier skin, refrigerate the uncovered turkey overnight to dry out the skin before roasting.
- Adding chopped carrots and celery to the roasting pan enhances the flavor of drippings and makes a better gravy base.
- Leftover turkey is perfect for sandwiches, soups, or salads.
