This roast turkey is a holiday classic that’s juicy and full of flavor! Perfectly seasoned and cooked to golden brown, it looks as good as it tastes!
There’s something magical about gathering around a beautifully roasted turkey. Remember, it’s okay to steal a few bites while carving—no one’s counting! 😄
I love making turkey because the leftovers are just as yummy. Sandwiches or soup, anyone? It’s an easy way to bring warmth to chilly days!
Ingredients & Substitutions
Turkey: A 12-14 pound turkey is a great choice for a festive meal. If you have a smaller group, you could use a 10-12 pound turkey instead. Just remember, cooking times will differ!
Butter: Unsalted butter is best for controlling the salt in the recipe. If you’re dairy-free, try using olive oil or a vegan butter substitute for a similar effect.
Garlic: Fresh garlic provides amazing flavor, but if you’re in a pinch, garlic powder can work in a less impactful way. Use about 1/8 teaspoon of garlic powder for each clove.
Thyme and Rosemary: Dried herbs are convenient, but fresh herbs enhance the flavor. If you can’t find fresh, stick with dried—just remember they’re more potent, so use about a third of the amount.
Onion and Lemon: These add moisture and flavor. Use any type of onion you have, and if you’re low on lemons, oranges also work well for a different twist!
How Do I Keep My Turkey Moist While Roasting?
Keeping your turkey moist is key to a delicious roast! Here are some helpful steps:
- Make herb butter and apply it both under the skin and on top. This not only adds flavor but also helps keep moisture in.
- Basting is important! Every 30-45 minutes, spoon some of the pan juices over the turkey. This keeps the skin crispy and meat juicy.
- Using chicken broth in the roasting pan adds steam in the oven, which also helps keep the turkey moist.
- Don’t skip the resting stage! After roasting, letting the turkey sit for 20-30 minutes allows the juices to settle, making for a juicier slice.
How to Make a Perfect Roast Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme (or 3 teaspoons fresh thyme leaves)
- 2 teaspoons dried rosemary (or 3 teaspoons fresh rosemary, chopped)
- 1 large onion, quartered
- 1 lemon, halved
- 3-4 sprigs fresh thyme (for cavity)
- 2 cups low sodium chicken broth (for roasting pan)
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This roast turkey recipe takes about 30-45 minutes to prep and around 2.5 to 3 hours to roast, depending on your turkey’s weight. Be sure to allow an additional 20-30 minutes for the turkey to rest after cooking. All together, you’re looking at about 3-4 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (165°C). This will ensure your turkey cooks evenly.
2. Prepare the Turkey:
Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels. This will help the skin get crispy!
3. Make Herb Butter:
In a small bowl, mix together the softened butter, minced garlic, salt, black pepper, dried thyme, and rosemary until well combined.
4. Season Under the Skin:
Gently slide your fingers under the skin of the turkey breast to loosen it. Be gentle so you don’t tear the skin! Spread about half of the herb butter under the skin for flavor, then use the remaining butter to coat the outside of the turkey.
5. Stuff the Turkey:
Throw the onion quarters, lemon halves, and fresh thyme sprigs into the cavity of the turkey for extra flavor.
6. Tie It Up:
Using kitchen twine, tie the legs of the turkey together and tuck the wing tips beneath the body to keep everything secure during roasting.
7. Prepare for Roasting:
Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan, which will keep everything juicy and flavorful!
8. Roast!
Time to cook! Roast the turkey in your preheated oven. Remember to baste it with pan juices every 30-45 minutes. The guideline is about 13-15 minutes per pound, totaling roughly 2.5 to 3 hours for a 12-14 pound turkey.
9. Check the Temperature:
Start checking for doneness after the turkey has been roasting for 2 hours. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh, without touching the bone.
10. Rest Before Carving:
Once it’s done, carefully take the turkey out of the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes; this helps keep the meat juicy!
11. Serve:
Transfer the turkey to a serving platter, garnish with fresh thyme sprigs, carve, and enjoy your beautiful roast turkey at your festive meal!
This roasted turkey recipe is sure to become a family favorite! Happy feasting!
Can I Use a Frozen Turkey for This Recipe?
Absolutely! If starting with a frozen turkey, ensure it is completely thawed in the fridge for 1-3 days before cooking. It’s important to never thaw at room temperature to prevent harmful bacteria growth.
What Should I Do If My Turkey Is Still Frozen?
If you’re pressed for time, you can use the cold water method. Submerge the turkey (in its packaging) in cold water, changing the water every 30 minutes. A large turkey could take about 6-8 hours to thaw this way.
How Can I Make This Recipe Ahead of Time?
You can prepare the herb butter and season the turkey the day before. Store it covered in the fridge overnight. Bring it to room temperature for about 30 minutes before roasting to ensure even cooking.
How Should I Store Leftovers?
Once you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm in the oven or microwave; adding a bit of broth can help keep the meat moist.