Description
This classic roast turkey recipe delivers a moist, flavorful bird perfect for holiday gatherings or special dinners. Herb-infused butter and aromatic stuffing ingredients ensure a savory centerpiece that’s sure to impress. Roasted slowly to perfection, the turkey boasts crispy golden skin and tender meat, accompanied by a rich homemade gravy made from pan drippings.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (10-12 lbs)
- 1/2 cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Stuffing and Aromatics
- 1 large onion, quartered
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, peeled
- 1 lemon, halved
- 1 apple, quartered
- Fresh herbs for stuffing (optional, such as parsley, rosemary, or thyme)
Cooking Liquid
- 2 cups chicken or turkey broth
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and position the oven rack in the lowest position to accommodate the turkey roasting pan.
- Prepare the Turkey: Remove the giblets and neck from inside the turkey cavity, rinse the bird under cold water, and pat dry thoroughly with paper towels. Place the turkey breast-side up on a rack inside a roasting pan.
- Season the Turkey: In a bowl, combine softened butter, salt, black pepper, chopped rosemary, thyme, and sage. Gently loosen the skin of the turkey and rub some of the herb butter mixture underneath to infuse flavor directly into the meat. Rub the remaining mixture evenly over the entire surface of the turkey.
- Stuff the Turkey: Stuff the turkey’s cavity with quartered onion, halved lemon, quartered apple, peeled garlic cloves, and optional fresh herbs like parsley, rosemary, or thyme. This will add aromatic flavors during roasting.
- Add Vegetables and Broth: Scatter chopped carrot, celery, and onion around the turkey in the roasting pan. Pour the chicken or turkey broth into the pan; this will keep the meat moist and create flavorful drippings for gravy.
- Roast the Turkey: Cover the roasting pan loosely with aluminum foil and place it in the preheated oven. Roast the turkey for approximately 15 minutes per pound or until the thickest part of the thigh reaches an internal temperature of 165°F (75°C) on a meat thermometer. During the last 30 to 45 minutes, remove the foil to allow the skin to brown and become crisp.
- Baste the Turkey: Every 45 minutes during roasting, carefully baste the turkey with the pan drippings to enhance juiciness and flavor.
- Rest the Turkey: Once the turkey is fully cooked, remove it from the oven and transfer it to a cutting board or platter. Let it rest, uncovered, for 20 to 30 minutes to allow juices to redistribute throughout the meat, ensuring moist slices.
- Make Gravy (Optional): Pour the roasting pan drippings through a fine strainer into a saucepan. To make gravy, start a roux by cooking equal parts flour and fat from the drippings until lightly browned, then gradually whisk in broth or water until smooth and thickened to desired consistency.
- Carve and Serve: Carve the rested turkey into slices and serve alongside your favorite sides and the homemade gravy.
Notes
- Allow the turkey to come to room temperature before roasting for more even cooking.
- A meat thermometer is essential for ensuring the turkey is fully cooked but not overdone.
- Letting the skin crisp up for the last 30-45 minutes enhances texture and flavor.
- Resting the turkey before carving is crucial to preserve moisture.
- Leftover turkey and gravy can be refrigerated for up to 3-4 days or frozen for longer storage.
