Description
This easy, no-fuss Thanksgiving turkey recipe provides a simple and flavorful way to prepare a classic holiday centerpiece. The herb butter and fresh herbs infuse the turkey with savory aromas while the roasting technique ensures juicy, tender meat with crispy, golden skin. Perfect for both beginners and seasoned cooks wanting a hassle-free turkey roast.
Ingredients
Scale
Turkey and Herb Stuffing
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- 0.75 ounce container fresh rosemary
- 0.75 ounce container fresh thyme
- 0.75 ounce container fresh sage
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- Fresh chopped herbs (1 tablespoon rosemary, 1 tablespoon thyme, 1/2 tablespoon sage)
Instructions
- Thaw the Turkey: If frozen, thaw the turkey in the refrigerator allowing 24 hours for every 5 pounds. Add an extra day as precaution.
- Bring to Room Temperature: Remove the thawed turkey from the fridge one hour before cooking to let it come to room temperature for even roasting.
- Preheat Oven and Prepare Rack: Adjust oven rack to center and preheat oven to 325°F (163°C).
- Make Herb Butter: Mix softened butter with minced garlic, salt, pepper, and fresh chopped rosemary, thyme, and sage. Reserve remaining herbs for stuffing the cavity.
- Prepare Turkey: Remove neck and giblets from the turkey cavities (save for gravy or discard). Pat the turkey dry with paper towels.
- Season and Stuff Cavity: Season inside the cavity with salt and pepper, then stuff with quartered lemon, onion, apple, and leftover fresh herbs.
- Apply Herb Butter Under the Skin: Gently loosen the skin over the breasts with fingers and spread a few tablespoons of herb butter underneath for moist, flavorful meat.
- Position Turkey: Tuck wings under the bird and place turkey breast side up on a roasting rack inside a roasting pan.
- Brush Remaining Herb Butter: Microwave remaining herb butter for 30 seconds until softened and use a basting brush to coat the outside, legs, and wings of the turkey.
- Roast the Turkey: Roast at 325°F for about 13-15 minutes per pound. Use a thermometer inserted in the thickest part of thigh and breast to ensure the internal temperature reaches 165°F.
- Cover with Foil to Prevent Overbrowning: When skin turns golden brown halfway through, tent the turkey with foil to protect breast meat from overcooking. You may also start with foil tented and remove it in the last hour for browning.
- Rest the Turkey: After cooking, tent with foil and let rest for 20-30 minutes on the counter before carving. This helps juices redistribute for juicy meat.
- Reserve Drippings: Save the pan juices to make flavorful turkey gravy.
Notes
- Turkey Size: For smaller groups or preference for white meat, try a turkey breast recipe instead.
- Herb Substitutions: Use 1 teaspoon dried herbs for every tablespoon of fresh chopped herbs.
- Tinfoil Covering: Start uncovered, then tent with foil once golden brown to prevent overbrowning.
- Roasting Pan Tip: If using a disposable pan, place chopped celery and carrots on the bottom as a rack and flavor base for drippings.
- Electric Roasting Oven: Use same cooking directions.
- Convection Oven: Cooking time may be shorter; begin checking temperature after 2 hours.
Nutrition
- Serving Size: 1/16 of a 16-pound turkey
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 100mg
