Perfect Roast Turkey
A delicious turkey with crispy skin and juicy meat, perfect for holiday gatherings like Thanksgiving.
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.
Notes
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. For a variation, you can try different herb butters by adding other herbs like sage or thyme. Consider adding a bit of mustard or honey to your butter mixture for an extra zing.