Classic Roast Turkey
This Classic Roast Turkey recipe guarantees juicy meat and crispy skin every time, making it the perfect centerpiece for your holiday dinner table. With a flavorful herb butter rub, simple roasting method, and foolproof temperature guidelines, you'll get magazine-worthy results without the stress.
Equipment
- Large roasting pan with rack
- Meat thermometer
- Kitchen twine
- Basting brush
- Aluminum foil
- Sharp Carving Knife
- Cutting board
Ingredients
- 1 whole turkey 12-14 pounds
- 1/2 cup unsalted butter softened; 113g
- 2 tablespoons fresh thyme or 2 teaspoons dried
- 2 tablespoons fresh rosemary or 2 teaspoons dried
- 2 tablespoons fresh sage or 2 teaspoons dried
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion quartered
- 2 carrots chopped
- 2 stalks celery chopped
- 3 cups chicken broth 720ml
Instructions
- Remove turkey from refrigerator 1 hour before roasting. Remove giblets and neck, pat completely dry inside and out, and place breast-side up on the roasting rack.
- Combine softened butter, thyme, rosemary, sage, minced garlic, salt, and pepper in a medium bowl. Mix thoroughly until all herbs are evenly distributed and the mixture is smooth and spreadable.
- Carefully loosen the skin from the breast meat by sliding your fingers underneath. Spread about half the herb butter directly on the breast meat under the skin, then rub the remaining butter all over the outside of the turkey. Season the cavity with additional salt and pepper.
- Place quartered onion, chopped carrots, and celery inside the turkey cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body of the turkey for even cooking and an attractive shape.
- Pour chicken broth into the bottom of the roasting pan to create moisture and form the base for gravy. Make sure the turkey is positioned breast-side up on the rack.
- Preheat oven to 425°F (220°C). Place turkey in the oven uncovered and roast at this high temperature for 30 minutes to get the skin crispy and golden.
- Reduce oven temperature to 325°F (165°C) after the initial 30 minutes. Continue roasting for approximately 2.5 to 3 hours more, basting with pan juices every 45 minutes for extra moisture and flavor.
- Insert meat thermometer into the thickest part of the thigh without touching bone. Turkey is done when internal temperature reaches 165°F (74°C) and juices run clear when you pierce the thigh.
- Remove turkey from oven when it reaches the proper temperature. Tent loosely with aluminum foil and let rest for at least 20-30 minutes before carving to allow juices to redistribute throughout the meat.
- Remove twine carefully. Carve turkey using a sharp knife and serve immediately with your favorite side dishes.
Notes
- Don't skip the resting time — it's crucial for juicy meat. Let the turkey rest at least 20-30 minutes before carving.
- Always use a meat thermometer. Guessing doneness leads to dry turkey. The temperature should reach 165°F in the thickest part of the thigh.
- Baste regularly with pan juices to keep the meat moist and add flavor.
- Start with a room temperature turkey. Cold turkey cooks unevenly, so let it sit out for 1 hour before roasting.
- Check temperature in multiple spots — temperature can vary in different parts of the bird.
- Cover if browning too quickly. Tent with foil if the skin gets too dark before the turkey is done, focusing on the breast area.
- Save the drippings — they make incredible gravy.
- For extra crispy skin, increase temperature to 425°F for the last 15-20 minutes of cooking.
- Prep the herb butter mixture up to 3 days in advance and store in the refrigerator. Vegetables can be prepped the day before.
- Storage: Remove all meat from bones within 2 hours of cooking. Store in airtight containers in the refrigerator for up to 4 days. Freeze tightly wrapped for up to 3 months.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 2gProtein: 52gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 175mgSodium: 520mgPotassium: 480mgSugar: 1gVitamin A: 20IUVitamin C: 4mgCalcium: 4mgIron: 15mg
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