why make this recipe
A perfect roast turkey is the highlight of many gatherings, especially during holidays like Thanksgiving. It’s not just about filling the table; it’s about creating memories with family and friends. This recipe provides a delicious turkey with crispy skin and juicy meat, making it the centerpiece everyone will love. Plus, it’s straightforward enough for even beginners to follow.
how to make Perfect Roast Turkey
Ingredients :
- 1 whole turkey (12-14 lbs), thawed
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 onion, quartered
Directions :
- Preheat your oven to 325°F (163°C).
- Remove giblets from the turkey and pat the turkey dry with paper towels.
- In a bowl, mix the softened butter with parsley, rosemary, thyme, garlic, salt, and black pepper until combined.
- Carefully loosen the skin over the turkey breast with your fingers.
- Spread half of the herb butter under the skin, and the remaining butter over the outside of the turkey.
- Stuff the turkey cavity with the lemon halves and onion quarters.
- Tie the legs together with kitchen twine.
- Place the turkey breast-side up on a rack in a roasting pan.
- Roast for 3 to 3.5 hours, basting occasionally with pan juices, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Let the turkey rest for at least 20 minutes before carving.
- Serve and enjoy.
how to serve Perfect Roast Turkey
Serve the roast turkey with traditional sides like mashed potatoes, gravy, cranberry sauce, and stuffing. You can carve the turkey at the table for a more festive feel. Don’t forget to garnish your serving platter with fresh herbs or citrus for an extra touch.
how to store Perfect Roast Turkey
To store leftover roast turkey, allow it to cool to room temperature. Then, wrap the turkey tightly in aluminum foil or place it in an airtight container. Refrigerate it for up to 3-4 days. If you want to keep it longer, you can freeze it. Make sure to slice the turkey before freezing for easier use later.
tips to make Perfect Roast Turkey
- Allow the turkey to come to room temperature before cooking for more even cooking.
- Use a meat thermometer to check for doneness; this ensures that your turkey is perfectly cooked.
- Basting the turkey every 30-45 minutes will help keep it moist and provide a beautiful golden color.
- Resting the turkey after cooking is essential. This allows the juices to redistribute for tender meat.
variation
You can try different herb butters by adding other herbs like sage or thyme. For an extra zing, consider adding a bit of mustard or honey to your butter mixture.
FAQs
1. Can I use a frozen turkey?
Yes, but make sure to thaw it completely before roasting. This usually takes a few days in the refrigerator.
2. How do I know when the turkey is done?
Insert a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C) to be safely cooked.
3. What’s the best way to carve the turkey?
Start by removing the legs and thighs, then slice the breast meat. Use a sharp knife and carve against the grain for the best texture.
Perfect Roast Turkey
Ingredients
Turkey and Seasoning
- 1 whole whole turkey (12-14 lbs), thawed
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
Stuffing
- 1 lemon, halved
- 1 onion, quartered
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Remove giblets from the turkey and pat the turkey dry with paper towels.
- In a bowl, mix the softened butter with parsley, rosemary, thyme, garlic, salt, and black pepper until combined.
- Carefully loosen the skin over the turkey breast with your fingers.
- Spread half of the herb butter under the skin, and the remaining butter over the outside of the turkey.
- Stuff the turkey cavity with the lemon halves and onion quarters.
- Tie the legs together with kitchen twine.
Cooking
- Place the turkey breast-side up on a rack in a roasting pan.
- Roast for 3 to 3.5 hours, basting occasionally with pan juices, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Let the turkey rest for at least 20 minutes before carving.
Serving
- Serve the roast turkey with traditional sides like mashed potatoes, gravy, cranberry sauce, and stuffing.
- Garnish your serving platter with fresh herbs or citrus for an extra touch.
