Description
A stress-free, flavorful, and juicy roasted turkey recipe, perfect for busy holiday hosts.
Ingredients
Scale
- 1 whole turkey (12–14 lbs)
- 1/2 cup unsalted butter (softened)
- 4 cloves garlic (minced)
- 1 onion (quartered)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 1 lemon (halved)
- Salt, to taste
- Black pepper, to taste
- 2 cups chicken broth or water
Instructions
- Preheat oven to 325°F (165°C) and position a rack in the lower third.
- Remove the giblets and neck from the turkey cavity. Pat turkey dry with paper towels.
- Mix softened butter with minced garlic, salt, and pepper in a small bowl.
- Loosen the skin over the turkey breast and rub the garlic butter mixture underneath and over the skin.
- Stuff the turkey cavity with halved lemon, quartered onion, and fresh herbs.
- Place chopped carrots, celery, and onion in the bottom of a roasting pan. Add chicken broth or water.
- Place turkey breast-side up on a rack above the vegetables.
- Tent loosely with foil and roast for 2½ to 3 hours, basting every 45 minutes.
- Remove foil for the last 45 minutes to brown and crisp the skin.
- Check doneness with a thermometer in the thigh (165°F/74°C).
- Let rest for 20–30 minutes before carving.
Notes
- Use herb-infused olive oil for a dairy-free option.
- Add apple or cinnamon sticks to the cavity for a sweet aroma.
- Use dried herbs if needed—one-third the amount of fresh.
- Dry brine overnight for enhanced flavor.
- Use just a turkey breast for smaller gatherings.
- Prep Time: 20 minutes
- Cook Time: 3–3½ hours
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 130mg