Description
This Easy Roast Turkey recipe guides you through preparing a tender, juicy, and flavorful roast turkey using a simple herb butter rub and classic roasting technique. Perfect for holiday dinners or special family gatherings, this recipe ensures a beautifully golden, crispy-skinned turkey with aromatic herbs and citrus accents.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (10-12 pounds), thawed and giblets removed
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, smashed
- 2 cups chicken or turkey broth, plus more if needed
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (165°C) and place a rack inside a large roasting pan to ensure even cooking and proper air circulation around the turkey.
- Make Herb Butter: Pat the turkey dry with paper towels. In a small bowl, combine the softened butter, olive oil, salt, pepper, thyme, rosemary, and sage to create a fragrant herb butter mixture.
- Apply Herb Butter Under Skin: Gently loosen the skin over the turkey breast and thighs without tearing it, then spread half of the herb butter underneath the skin to infuse flavor directly into the meat. Use your hands or a spatula to spread evenly.
- Rub Remaining Butter Over Turkey Surface: Take the remaining herb butter and rub it thoroughly over the entire surface of the turkey to enhance browning and impart additional flavor.
- Stuff Turkey Cavity: Stuff the turkey’s cavity with the quartered onion, lemon, and smashed garlic cloves to aromatize the meat from the inside during roasting.
- Place Turkey on Rack and Add Broth: Position the turkey breast-side up on the roasting rack inside the pan. Pour 2 cups of chicken or turkey broth into the bottom of the pan to keep the environment moist and to use for basting.
- Cover and Roast: Loosely cover the turkey with foil to prevent over-browning and roast for approximately 2 1/2 to 3 hours, basting with the pan juices every 30 to 45 minutes to keep the meat juicy. Add more broth if the pan becomes dry.
- Remove Foil for Crisping Skin: During the final 30 to 45 minutes of cooking, remove the foil to allow the skin to brown beautifully and become crisp.
- Check Internal Temperature: Roast until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), ensuring the turkey is safely cooked through.
- Rest Before Carving: Remove the turkey from the oven and let it rest, loosely covered, for 20 minutes to allow juices to redistribute, making carving easier and the meat juicier.
Notes
- Ensure the turkey is fully thawed before roasting to guarantee even cooking.
- Use a meat thermometer for accurate doneness rather than relying solely on time.
- If you prefer, fresh herbs can be substituted for dried and vice versa without significantly affecting flavor.
- Basting helps keep the turkey moist but avoid opening the oven too often to maintain temperature consistency.
- Allowing the turkey to rest before carving enhances juiciness and tenderness.
