Here’s a simple and delicious Roast Turkey recipe that will make your holiday (or any special meal) even more memorable. It’s perfect for a flavorful, juicy turkey with crispy skin!
Roast Turkey Recipe
Ingredients:
- 1 whole turkey (10-12 lbs)
- 1/4 cup unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 lemon, quartered
- 1 onion, quartered
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups low-sodium chicken broth (for roasting)
- Optional: Fresh herbs for garnish
Instructions:
- Preheat the oven: Preheat your oven to 325°F (165°C).
- Prepare the turkey: Remove the turkey giblets (neck, heart, liver) and pat the turkey dry with paper towels. Make sure the cavity is clean.
- Season the turkey:
- In a small bowl, mix together the softened butter, olive oil, thyme, rosemary, sage, minced garlic, salt, and pepper.
- Carefully loosen the skin from the turkey breast (use your hands or a spoon) and spread about half of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey.
- Stuff the cavity: Stuff the turkey cavity with the quartered lemon, onion, carrot, and celery. This will add flavor to the turkey as it roasts.
- Place the turkey in the roasting pan: Put the turkey on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan.
- Roast the turkey:
- Roast the turkey at 325°F, cooking for about 13-15 minutes per pound (for a 10-12 lb turkey, that’s around 2.5-3 hours).
- Baste the turkey every 45 minutes with the pan drippings to keep it moist and golden.
- If the skin starts getting too dark, tent the turkey with aluminum foil to prevent burning.
- Check the temperature: The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast or thigh. A meat thermometer is the best way to check!
- Rest the turkey: Once the turkey is fully cooked, remove it from the oven and let it rest, uncovered, for 20-30 minutes before carving. This helps the juices redistribute throughout the meat.
- Serve: Carve the turkey and serve it with your favorite sides. Garnish with fresh herbs if desired.
Optional Gravy:
To make a simple gravy, use the drippings from the roasting pan. Pour the drippings into a saucepan, and skim off any excess fat. Add a tablespoon of flour to the drippings and whisk until smooth. Gradually add 1-2 cups of chicken broth, stirring constantly, and cook for 5-7 minutes until thickened. Season with salt and pepper to taste.
Enjoy your beautifully roasted turkey! The meat should be juicy and flavorful, with a golden, crispy skin. Perfect for any occasion!