Description
A straightforward and reliable recipe for roasting a whole turkey, infused with fresh herbs and garlic, resulting in tender, flavorful meat with crispy skin. Perfect for holiday dinners or special gatherings, this easy roast turkey ensures a juicy centerpiece without complicated basting or prep.
Ingredients
Scale
Turkey and Seasoning
- 1 (14-16 pound) whole turkey (see note)
- Salt & pepper (to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper (or to taste)
Herb Butter
- 1 cup unsalted butter (2 sticks), softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
Stuffing for Cavity
- 1 lemon, halved
- A few sprigs each fresh sage, thyme, and rosemary
- 1 head garlic, broken into cloves and peeled
Instructions
- Prepare Turkey and Butter: Remove the turkey from the refrigerator and allow it to come to room temperature for about one hour. Place it on a baking sheet to catch any drips. Simultaneously, set the butter out to soften. Combine softened butter with chopped sage, thyme, rosemary, minced garlic, salt, and pepper in a bowl and mix well with a fork to create herb butter.
- Preheat Oven: Preheat your oven to 450°F (232°C) and adjust the oven rack to the lower third position, removing any extra racks for sufficient space.
- Prepare Turkey for Roasting: Remove turkey from packaging, take out the giblets and neck from the cavity, draining any excess liquid. Pat the turkey dry thoroughly with paper towels, seasoning generously with salt and pepper both inside the cavity and on the outside.
- Stuff and Butter the Turkey: Stuff the cavity with lemon halves, fresh herb sprigs, and peeled garlic cloves. Rub the entire turkey, except the very bottom, with the prepared herb butter. Tuck wings under the bird and tie the legs together with kitchen twine for neatness.
- Place Turkey for Roasting: Position the turkey breast side up on the rack within a roasting pan.
- Start Roasting: Place the roasting pan in the oven and immediately reduce the temperature to 350°F (177°C).
- Roast Until Done: Roast the turkey for about 3 hours (approximately 13 minutes per pound), checking doneness starting 30 minutes before the estimated time. Use an instant-read thermometer inserted into the thickest part of the thigh; the turkey is done when it reaches 165°F (74°C). When skin browns significantly before the turkey is fully cooked, loosely tent with non-stick foil to prevent burning.
- Remove and Rest: Once cooked, carefully tilt the roasting rack to let juices drain into the bottom of the pan. Transfer the turkey on the rack to a large cutting board or platter and let it rest for 20 minutes before carving to allow the juices to redistribute.
- Serve and Enjoy: Carve the turkey and serve. Use the pan drippings to make delicious gravy if desired.
Notes
- Allowing the turkey to come to room temperature ensures even cooking.
- Softened butter is essential for easy mixing with herbs and for smooth application on the turkey.
- Stuffing the cavity with fresh herbs and lemon infuses subtle aroma and flavor inside the bird.
- Tying the legs together helps maintain a neat shape and promotes even cooking.
- Always use a meat thermometer to check that the turkey is fully cooked to avoid foodborne illness.
- Let the turkey rest after roasting; carving too soon causes loss of juices making the meat dry.
- Tent the turkey with foil once the skin browns to prevent burning before the internal temperature is reached.
- Cooking time varies depending on the exact weight of the turkey; adjust accordingly.
