When it comes to hosting a memorable feast, a perfectly roasted turkey can be the shining star of the table. With a golden, crispy skin and juicy, tender meat, a well-cooked turkey brings warmth and joy to any holiday spread. This recipe guides you step-by-step through the process, ensuring that your turkey is beautifully roasted with rich, mouthwatering flavors. Whether you’re a seasoned cook or a beginner, this recipe will help you achieve roasting perfection for a turkey that’s sure to impress.
Total Time: 4-5 hours (depending on the size of the turkey)
Yield: 10-12 servings
Cuisine: American
Nutrition Information: Calories per serving ~450, Carbohydrates: 1g, Protein: 45g, Fat: 30g
Supplies
- Roasting pan with a rack
- Large mixing bowl
- Aluminum foil
- Meat thermometer
- Basting brush
- Kitchen twine (optional)
Ingredients
- 1 whole turkey (12-15 lbs), thawed if frozen
- 1/4 cup olive oil or melted butter
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 large onion, quartered
- 2 carrots, cut into large pieces
- 2 celery stalks, cut into large pieces
- 1 lemon, quartered
- 6 cloves garlic, smashed
- 1 cup chicken or turkey broth
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Turkey: Remove the neck and giblets from the turkey cavity (often found in a small bag inside the bird). Rinse the turkey under cool water, pat dry with paper towels, and place it on a rack in a roasting pan.
- Season the Turkey: Rub the entire turkey with olive oil or melted butter, making sure to coat it evenly. Season generously with salt, pepper, and garlic powder, including inside the cavity. Sprinkle the chopped rosemary, thyme, and sage over the top of the turkey for a fragrant and savory flavor.
- Stuff the Turkey Cavity: Place the onion, carrots, celery, lemon, and garlic cloves inside the turkey cavity. These aromatics will infuse the turkey with rich flavors as it roasts.
- Tie the Legs (Optional): For even cooking and presentation, you may use kitchen twine to tie the turkey’s legs together.
- Add Broth to the Pan: Pour 1 cup of chicken or turkey broth into the bottom of the roasting pan. This will create steam to keep the turkey moist and add flavor to the drippings.
- Roast the Turkey: Place the turkey in the preheated oven. Roast for about 15-18 minutes per pound, basting every 30-45 minutes with the pan juices. If the skin is browning too quickly, cover the turkey loosely with aluminum foil.
- Check the Temperature: Begin checking the turkey’s internal temperature about 30 minutes before the estimated time is up. Insert a meat thermometer into the thickest part of the thigh without touching the bone. The turkey is done when it reaches 165°F (74°C).
- Rest the Turkey: Remove the turkey from the oven and let it rest, tented with foil, for at least 20-30 minutes. This allows the juices to redistribute, making the meat moist and tender.
- Carve and Serve: Carve the turkey and arrange on a platter, ready to serve with all your favorite holiday sides.
This roasted turkey is an elegant yet straightforward way to bring out the natural flavors of the bird, with the aromatics and herbs enhancing each delicious bite. With just a little bit of prep and patience, you’ll have a centerpiece worthy of the most festive table. Enjoy!