This roast turkey is juicy and golden, perfect for gatherings or cozy family dinners. It’s seasoned to perfection, making each bite full of flavor!
There’s something special about the smell of turkey roasting in the oven. It gets everyone in the mood to eat! I love serving it with mashed potatoes and gravy for a true comfort meal.
Key Ingredients & Substitutions
Turkey: A 12-14 pound turkey is ideal for big gatherings. If that’s too much, try roasting a smaller bird or cut-up pieces to save time and effort.
Butter: Unsalted butter gives the best control over seasoning. If you’re dairy-free, you can substitute with olive oil or vegan butter for a similar effect.
Herbs: Dried thyme, rosemary, and sage are perfect for flavor. If fresh herbs are available, they’re even better! You can also mix in oregano or parsley for variety.
Vegetables: Onion and garlic add great flavor. Feel free to add carrots or celery into the cavity for extra aroma. They can also help keep the turkey moist.
How Do I Get the Turkey Skin Extra Crispy?
Crispy turkey skin is all about technique! Here’s how to achieve that perfect golden exterior:
- Start with a dry turkey. Pat it with paper towels to remove extra moisture before seasoning.
- Apply the herb butter generously, especially under the skin. This helps flavor the meat and crisps up the skin.
- Tent it with foil during the initial roasting time to avoid burning. Remove the foil during the last 45 minutes to allow the skin to crisp up.
- Baste occasionally with the pan juices. This adds moisture and flavor to the skin. Just don’t overdo it, as it can lower the oven temperature.
With these tips, you’ll get that desired crunch on your turkey skin! Enjoy your feast!
How to Make Roast Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 large onion, quartered
- 1 head of garlic, halved horizontally
- 2 cups low-sodium chicken broth
- 1 lemon, halved
- Fresh rosemary and thyme sprigs (for stuffing and garnish)
- Pearl onions and whole garlic cloves (optional, for roasting around turkey)
How Much Time Will You Need?
This roast turkey recipe takes approximately 30 minutes for preparation, plus about 2-3 hours of cooking time. The total time will depend on the size of your turkey, but you’ll want to allow extra time for resting before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). This ensures your turkey cooks evenly and gets that lovely golden color.
2. Prepare the Turkey:
Remove the giblets from the turkey’s cavity and pat the turkey dry with paper towels. This helps achieve a crispy skin!
3. Make the Herb Butter:
In a small bowl, mix together the softened butter, salt, pepper, and dried herbs (thyme, rosemary, and sage) to create a flavorful herb butter.
4. Season Under the Skin:
Carefully slide your fingers underneath the skin of the turkey breast to loosen it up. Spread about two-thirds of the herb butter under the skin directly on the meat. This adds flavor and keeps it moist!
5. Rub the Turkey:
Rub the remaining herb butter all over the outside of the turkey. Don’t forget the legs and wings!
6. Stuff the Turkey:
Stuff the cavity of the turkey with the quartered onion, halved garlic head, lemon halves, and a few sprigs of fresh rosemary and thyme. This will infuse the meat with flavor as it cooks.
7. Place in the Pan:
Put the turkey breast-side up on a rack in a large roasting pan. This allows air to circulate around the turkey, ensuring even cooking.
8. Add Broth to the Pan:
Pour the chicken broth into the bottom of the roasting pan. This keeps the turkey moist during roasting.
9. Optional Vegetables:
If you want, you can add pearl onions and whole garlic cloves around the turkey for added flavor and a beautiful presentation.
10. Tent with Foil:
Cover the turkey loosely with aluminum foil. This helps prevent burning while still allowing it to brown nicely.
11. Roast the Turkey:
Roast the turkey in the oven, basting it occasionally with the pan juices. Cook for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
12. Brown the Skin:
About 45 minutes before the turkey is done cooking, remove the foil to allow the skin to become crispy and golden brown.
13. Let it Rest:
Once the turkey is done, take it out of the oven and let it rest for at least 20-30 minutes. This helps the juices redistribute, making the meat tender and juicy.
14. Serve:
Garnish with fresh rosemary sprigs and serve the turkey with the roasted pearl onions and garlic, along with your favorite cranberry sauce or side dishes. Enjoy your perfectly golden, juicy roast turkey!
Can I Use a Frozen Turkey for This Recipe?
Yes, but make sure to fully thaw it before cooking. The safest way is to thaw it in the refrigerator for 1 day for every 4-5 pounds. If you’re short on time, you can thaw it in cold water, changing the water every 30 minutes, which takes about 30 minutes per pound.
How Do I Know When the Turkey is Done?
The turkey is fully cooked when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer for an accurate reading. Let it rest before carving for the juiciest meat!
Can I Prepare the Turkey Ahead of Time?
Absolutely! You can prepare the turkey up to a day in advance by seasoning and stuffing it, then refrigerating it, covered. Just be sure to bring it to room temperature for about an hour before roasting to ensure even cooking.
How Should I Store Leftovers?
Store any leftover turkey in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to slice it and store it with some gravy or broth to keep it moist.
