Description
This Juicy Roast Turkey recipe is perfect for holiday feasts and special occasions. It features a tender, flavorful turkey seasoned with a classic blend of herbs and spices, roasted to perfection with a buttery herb rub under the skin and infused with aromatics inside the cavity. The slow roasting method ensures moist, tender meat with a golden, crispy skin.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (12–14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 large onion, quartered
- 1 lemon, halved
- 4 garlic cloves, smashed
- 2 cups low-sodium chicken or turkey broth
- Optional fresh herbs (thyme, rosemary, sage) for cavity
Instructions
- Preheat and prepare turkey: Preheat the oven to 325°F. Remove the turkey giblets and pat the turkey dry thoroughly with paper towels to ensure crispy skin while roasting.
- Make herb butter mixture: In a small bowl, combine softened butter with salt, pepper, garlic powder, onion powder, paprika, dried thyme, rosemary, and sage. Mix until evenly blended.
- Apply butter under skin: Gently loosen the skin over the turkey breast without tearing it. Rub half of the butter mixture evenly under the skin to infuse flavor directly into the meat.
- Coat the outside: Rub the remaining butter mixture all over the outside of the turkey, ensuring thorough coverage for a delicious crust.
- Stuff the cavity: Stuff the turkey cavity with quartered onion, lemon halves, smashed garlic cloves, and optional fresh herbs for aromatic roasting.
- Set up for roasting: Place the turkey on a rack in a roasting pan to allow heat circulation. Pour 1 cup of the broth into the bottom of the pan to maintain moisture during roasting.
- Roast the turkey: Roast in the preheated oven for approximately 3 to 3.5 hours. Every 45 minutes, baste the turkey with pan juices and add additional broth as needed to prevent the drippings from drying out.
- Check doneness: Use a meat thermometer to ensure the thickest part of the breast reaches 165°F and the thigh reaches 175°F for safe and perfectly cooked turkey.
- Rest before carving: Remove the turkey from the oven and let it rest for 20 to 30 minutes. Resting redistributes juices for moist and tender slices.
Notes
- For an even more flavorful bird, brine the turkey 12 to 24 hours prior to roasting.
- Resting the turkey after roasting helps retain juices and results in more tender meat.
- Use the pan drippings left in the roasting pan to make a delicious gravy to serve alongside the turkey.
