Description
This Best Roasted Turkey recipe delivers a juicy, flavorful centerpiece perfect for holiday meals and special occasions. The turkey is infused with a rich herb butter made from fresh thyme, sage, parsley, garlic, lemon zest, and Worcestershire sauce, ensuring every bite is tender and delicious. Roasted low and slow on a bed of aromatic vegetables and herbs, the turkey is basted regularly for moist, golden skin and a beautifully cooked interior.
Ingredients
Scale
Turkey and Vegetables
- 1 (12 to 20 pound) turkey, brined (optional but recommended) and trussed
- 1 large onion, cut into wedges
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves, smashed
- 8 fresh thyme sprigs
- 4 sage leaves
- 2 quarts (8 cups) chicken stock or water
Herb Butter
- 1 pound (460 grams) salted butter, softened
- 1 teaspoon fine sea salt
- 1 tablespoon coarse ground pepper
- 1 teaspoon Worcestershire sauce or Pickapepper sauce
- 3 garlic cloves, smashed
- 1 lemon, zested and juiced
- 1/2 cup parsley leaves
- 1/4 cup sage leaves
- 2 tablespoons fresh thyme leaves
Instructions
- Make the Herb Butter: In a food processor, blend the softened butter, fine sea salt, coarse ground pepper, Worcestershire sauce, smashed garlic cloves, lemon zest and juice, parsley, sage, and thyme leaves until the mixture is smooth and well combined. Set the herb butter aside.
- Prepare the Turkey and Oven: Preheat your oven to 325°F (162°C). Adjust the oven racks to accommodate the size of the turkey and roasting pan for even cooking.
- Prepare Roasting Pan: Place the onion wedges, chopped carrots, celery stalks, smashed garlic cloves, fresh thyme sprigs, sage leaves, and chicken stock or water in the bottom of a large roasting pan. Position a roasting rack above the vegetables to hold the turkey.
- Apply Herb Butter Under Skin: Gently separate the skin from the breast meat of the turkey using your hand or a spoon. Rub the prepared herb butter generously under the skin, massaging it evenly over the breast to infuse flavor directly into the meat.
- Melt and Brush Butter: Melt about one-quarter of the remaining herb butter and brush it over the outside of the turkey. Flip the turkey breast-side up and brush it with the rest of the melted herb butter for even seasoning and browning.
- Roast the Turkey: Place the turkey on the roasting rack and put it into the preheated oven. Roast the turkey for approximately 14 minutes per pound, rotating the roasting pan every hour to ensure even cooking. Baste the turkey with pan juices or additional herb butter every 30 minutes to keep the bird moist and flavorful.
- Monitor Doneness and Tent: When the turkey skin color is about two shades lighter than your desired golden brown, tent the bird loosely with aluminum foil to prevent over-browning. Continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 160°F (71°C).
- Rest the Turkey: Remove the turkey from the oven and transfer it to a cutting board or platter. Cover it loosely with foil and let it rest for 30 minutes to 1 hour. This resting period lets the juices redistribute and the internal temperature to rise to a safe 165°F (74°C) due to carry-over cooking, ensuring moist and tender meat.
Notes
- Brining the turkey overnight is optional but highly recommended for extra moisture and flavor.
- Use a meat thermometer for accurate doneness and to avoid overcooking.
- Resting time is essential to allow juices to redistribute within the meat.
- You can prepare the herb butter a day in advance and refrigerate it to enhance flavors.
- Adjust roasting time based on your turkey’s exact weight using the 14 minutes per pound guideline.
