A beautifully roasted turkey is the star of any holiday feast. Achieving that perfect balance of golden skin, juicy meat, and aromatic flavors doesn’t have to be intimidating. This guide will walk you through an easy recipe and provide expert tips to ensure your roasted turkey is the centerpiece everyone will be talking about.
Ingredients:
- 1 whole turkey (12–15 pounds)
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lemon, halved
- 2 cups chicken broth or water
Instructions roasted turkey
Prepare the Turkey:
Thaw the turkey in the refrigerator if frozen (allow 24 hours for every 4–5 pounds).
Remove giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
Season the Turkey:
Preheat your oven to 325°F (163°C).
In a small bowl, mix softened butter with rosemary, thyme, sage, garlic, salt, and pepper.
Gently separate the turkey skin from the meat over the breast and legs using your fingers. Spread half of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey roasted turkey
Stuff the Cavity:
Fill the turkey cavity with onion, carrots, celery, and lemon halves. These add flavor to the turkey from the inside.
Roast the Turkey:
Place the turkey on a roasting rack in a large roasting pan. Pour the chicken broth or water into the pan to prevent the drippings from burning.
Cover the turkey loosely with aluminum foil and roast for 2.5–3 hours (about 13–15 minutes per pound).
Crisp the Skin:
Remove the foil for the last 45 minutes of roasting to allow the skin to become golden and crispy roasted turkey
Use a meat thermometer to check the internal temperature of the turkey. It should read 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Rest and Serve:
Remove the turkey from the oven and let it rest, uncovered, for at least 30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
Why This Recipe Works
The butter mixture under the skin keeps the breast meat moist and flavorful.
The cavity aromatics (onion, carrots, celery, and lemon) infuse the meat with subtle flavors without overpowering it.
Roasting the turkey with foil prevents the skin from burning while ensuring even cooking.
Tips for the Perfect Roasted Turkey
Brine for Extra Juiciness: For even juicier meat, brine the turkey in a saltwater solution (1 cup salt per gallon of water) for 12–24 hours before roasting.
Baste with Caution: Basting can help keep the turkey moist, but opening the oven frequently can lower the temperature. Instead, rely on the butter under the skin.
Use a Meat Thermometer: This eliminates guesswork and ensures the turkey is cooked to perfection.
Choose the Right Pan: Use a sturdy roasting pan with a rack to allow even air circulation around the turkey.
Make Gravy: Use the drippings from the pan to make a rich, flavorful gravy.
Nutritional Information (per serving):
- Calories: 320
- Protein: 40g
- Fat: 15g
- Carbohydrates: 2g
- Fiber: 0g
- Sodium: 480mg
Conclusion
This roasted turkey recipe delivers a classic, foolproof centerpiece that combines crispy, golden skin with tender, juicy meat. With a little preparation and attention to detail, you can create a turkey that’s as beautiful as it is delicious. Whether it’s for Thanksgiving, Christmas, or any special gathering, this recipe is bound to impress your guests.
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