Description
This Simple and Perfect Roast Turkey recipe delivers a juicy, flavorful bird that’s perfect for holiday gatherings or any special occasion. Featuring a classic mix of butter, lemon, and poultry seasoning, this recipe ensures a beautifully roasted turkey with crispy skin and tender meat. The turkey is carefully seasoned, optionally stuffed, and roasted in the oven to an ideal internal temperature for a delicious centerpiece.
Ingredients
Scale
Main Ingredients
- 1 fresh or thawed turkey (10-12 lbs)
- 1 stick unsalted butter (about 8 tablespoons)
- 1 lemon (zested and juiced)
- 1 tsp poultry seasoning
- 1-2 tsp kosher salt
- 1/2 tsp ground black pepper
Optional Stuffing
- 1/2 apple, sliced
- 1/2 lemon, quartered
- 1/2 onion, quartered
- 2-3 fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for roasting before you prepare the turkey.
- Prepare Turkey: Remove the giblets and neck from inside the turkey cavity and rinse the turkey both inside and out with cold water. Pat the turkey dry thoroughly using paper towels to help achieve crispy skin during roasting.
- Make Butter Mixture: Melt the stick of unsalted butter in a small saucepan over low heat. Once melted, remove from heat and stir in the lemon zest, lemon juice, and poultry seasoning to infuse the butter with bright, savory flavors.
- Season Turkey: Place the turkey breast-side up on a roasting rack inside a large roasting pan. Sprinkle kosher salt liberally on the inside of the cavity and all over the skin. Then add ground black pepper evenly across the surface.
- Optional Stuffing: If desired, stuff the turkey cavity with the sliced apple, quartered lemon, quartered onion, and fresh sage leaves to add aromatic flavor from within.
- Truss Turkey: Use kitchen string to tie the legs together securely and tuck the wing tips underneath the bird’s body to prevent burning during roasting.
- Brush with Butter Mixture: Generously brush the prepared lemon butter mixture all over the outside of the turkey, coating the skin for flavor and moisture.
- Roast Turkey: Place the turkey uncovered in your preheated oven. Every 30 minutes, baste the turkey by brushing it again with the lemon butter mixture to keep the skin moist and flavorful.
- Check Temperature: Continue roasting until a food thermometer inserted into the innermost part of the thigh registers 165°F (74°C). This should take approximately 2 to 3 hours depending on the turkey size and oven.
- Rest Before Carving: Once done, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 20 to 30 minutes to allow juices to redistribute for a moist and tender turkey before carving.
Notes
- Ensure the turkey is fully thawed before cooking for even roasting.
- Tying the legs and tucking wings helps the bird cook evenly and prevents burning.
- Using a meat thermometer is the best way to avoid undercooking or overcooking your turkey.
- Resting the turkey is crucial to maintain juicy meat when carved.
- Adjust seasoning amounts to taste, especially salt, depending on personal preference.
- Optional stuffing adds flavor but should not be packed tightly as it affects cooking time.
