Description
Succulent roast turkey brings classic American holiday comfort to dinner tables across the nation. Rich herb-infused flavors and golden-brown skin promise a memorable meal that welcomes everyone to share delicious traditions.
Ingredients
Scale
Main Protein:
- 1 (14-16 pound) whole turkey
Herb Butter:
- 2 sticks (1 cup or 226 grams) unsalted butter, softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
Inside the Turkey:
- 1 lemon, halved
- 1 head garlic, broken into cloves and peeled
- Several sprigs fresh sage
- Several sprigs fresh thyme
- Several sprigs fresh rosemary
Seasoning:
- Salt to taste
- Pepper to taste
Instructions
- Elevate the turkey from refrigeration for approximately 60 minutes, allowing it to approach ambient temperature while positioned on a sturdy baking sheet.
- Gently soften unsalted butter at room temperature, then meticulously blend with freshly chopped sage, thyme, rosemary, finely minced garlic, kosher salt, and freshly ground black pepper until achieving a harmonious herbal mixture.
- Position oven rack in the lower third of the oven and preheat to 450°F (230°C).
- Carefully extract giblets and neck from turkey’s interior cavity, thoroughly drain any residual moisture, and return to baking sheet.
- Methodically pat turkey’s exterior completely dry using paper towels, then generously season entire surface with kosher salt and cracked black pepper.
- Strategically stuff turkey’s inner cavity with quartered lemon, fragrant herb sprigs, and crushed garlic cloves to enhance aromatic profile.
- Massage entire turkey surface with prepared herbal butter, ensuring comprehensive and even coverage.
- Elegantly tuck wing tips underneath body and secure leg joints together using culinary twine for uniform roasting.
- Transfer turkey onto roasting pan rack, positioning breast side upward for optimal heat distribution.
- Reduce oven temperature to 350°F (175°C) and roast approximately 3 hours, monitoring internal thigh temperature until reaching 165°F (74°C).
- If turkey skin bronzes excessively, loosely tent with aluminum foil to prevent burning.
- After removing from oven, allow turkey to rest undisturbed for 20 minutes, enabling juices to redistribute before carving.
Notes
- Bring the turkey to room temperature before cooking to ensure even roasting and juicy meat.
- Create a flavorful herb butter by mixing softened butter with fresh sage, thyme, rosemary, garlic, salt, and pepper for maximum taste.
- Pat the turkey completely dry to help achieve crispy, golden-brown skin that’s irresistibly delicious.
- Stuff the cavity with aromatic lemon, herbs, and garlic to infuse the meat with extra flavor from the inside out.
- Monitor the internal temperature carefully, using a meat thermometer to check that the thigh reaches 165°F for safe and perfectly cooked turkey.
- Let the turkey rest for 20 minutes after roasting to allow juices to redistribute, ensuring each slice remains moist and tender.
- Prep Time: 1 hour 20 minutes
- Cook Time: 3 hours
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 140 mg