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Classic Roast Turkey

A close-up of a perfectly roasted turkey, golden brown and glistening with herbs, ready to be served.
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A guide to roasting a golden, juicy whole turkey with crispy skin, perfect for your Thanksgiving table.

Ingredients

Scale
  • 1 whole turkey (12–15 lbs), thawed if frozen
  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cups chicken or turkey broth

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Remove the turkey from its packaging. Remove the giblets and neck from the cavities. Rinse the turkey inside and out with cold water and pat it completely dry with paper towels. This is crucial for crispy skin.
  3. In a small bowl, combine the softened butter with chopped rosemary, thyme, sage, salt, and pepper.
  4. Gently loosen the skin over the turkey breast and thighs. Spread about half of the herb butter mixture under the skin. Rub the remaining herb butter all over the outside of the turkey.
  5. Stuff the main cavity with the quartered onion, carrots, and celery.
  6. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
  7. Place the turkey on a rack in a large roasting pan. Pour the chicken or turkey broth into the bottom of the pan.
  8. Roast the turkey for approximately 13-15 minutes per pound. For a 12-15 lb turkey, this is about 2.5 to 3.5 hours. Baste the turkey with pan juices every 30-45 minutes.
  9. If the skin starts to brown too quickly, loosely tent the turkey with aluminum foil.
  10. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).
  11. Once cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.

Notes

  • For an even juicier turkey, consider brining it for 12-24 hours before roasting.
  • Using a meat thermometer is the most reliable way to ensure your turkey is cooked safely and perfectly.
  • You can prepare the herb butter mixture and chop the vegetables a day in advance to save time on Thanksgiving day.
  • Consider using a meal planning service to help organize your holiday feast preparation.

Nutrition

Find it online: https://blissbatter.com/roast-turkey-thanksgiving-recipe/