Description
This easy Thanksgiving turkey recipe yields a juicy and flavorful bird with crispy skin, achieved through a simple herb butter rub and proper roasting techniques.
Ingredients
Units
Scale
- 1 whole turkey (12–14 pounds), thawed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 lemon, quartered
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- Fresh herbs (such as rosemary, thyme, and sage) for stuffing the cavity
- 2 cups low-sodium chicken broth
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Turkey:
- Remove the turkey from its packaging and pat it dry with paper towels.
- Remove the neck and giblets from the cavity; reserve them for gravy or discard.
- Season the cavity generously with salt and pepper.
- Stuff the cavity with the quartered lemon, onion, garlic cloves, and fresh herbs.
- Prepare the Herb Butter:
- In a bowl, combine the softened butter with kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage. Mix until well combined.
- Apply the Herb Butter:
- Gently loosen the skin over the turkey breast by sliding your fingers underneath, being careful not to tear it.
- Spread a portion of the herb butter directly onto the turkey breast meat under the skin.
- Rub the remaining herb butter evenly over the entire surface of the turkey.
- Truss the Turkey:
- Tuck the wing tips under the turkey body.
- Tie the legs together with kitchen twine to ensure even cooking.
- Roast the Turkey:
- Place the turkey on a rack in a large roasting pan.
- Pour 2 cups of low-sodium chicken broth into the bottom of the pan to keep the environment moist.
- Roast the turkey in the preheated oven. As a general guideline, roast for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- If the skin begins to brown too quickly, tent the turkey loosely with aluminum foil.
- Rest the Turkey:
- Once done, remove the turkey from the oven and let it rest, tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a moist turkey.
Notes
- Thawing: Ensure the turkey is fully thawed before cooking. A common method is to thaw it in the refrigerator, allowing 24 hours for every 4-5 pounds.
- Gravy: Use the pan drippings to make a flavorful gravy. Skim off excess fat, then deglaze the pan with broth or wine, and thicken with a roux or cornstarch slurry.
- Leftovers: Store leftover turkey in airtight containers in the refrigerator for up to 3-4 days.