Classic Roast Turkey
Juicy and flavorful roast turkey with crispy skin, perfect for holiday feasts.
30 mins
Prep Time
3 hours
Cook Time
8
Servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup unsalted butter, softened
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 lemon, halved
- 1 onion, quartered
- 4 garlic cloves, crushed
- 2 cups chicken or turkey stock
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Remove turkey from packaging, discard giblets, and pat dry thoroughly with paper towels.
In a small bowl, mix softened butter with olive oil, salt, pepper, thyme, and rosemary to create a herb butter.
Carefully loosen the turkey skin by sliding your fingers between the skin and meat. Spread half of the herb butter under the skin.
Rub the remaining herb butter all over the outside of the turkey. Stuff the cavity with lemon halves, onion quarters, and garlic cloves.
Place turkey breast-side up on a rack in a roasting pan. Pour 1 cup of stock into the bottom of the pan.
Roast uncovered for about 3 hours (15 mins per pound), basting every 45 minutes with pan juices. Add more stock if pan dries out.
Check for doneness - internal temperature should reach 165°F (74°C) in the thickest part of the thigh. Let rest 30 minutes before carving.
Chef's Tips
- Brining Tip: For extra juicy meat, brine the turkey overnight in a saltwater solution with herbs before roasting.
- Crispy Skin: For ultra-crispy skin, increase oven temperature to 425°F (220°C) for the last 30 minutes of cooking.
- Resting: Always let the turkey rest before carving to allow juices to redistribute throughout the meat.
- Gravy: Use the flavorful pan drippings to make a rich gravy for serving.
- Leftovers: Store leftover turkey in the refrigerator for up to 4 days or freeze for longer storage.
