Description
A straightforward recipe for a perfectly roasted turkey.
Ingredients
- 1 whole turkey (12-15 lbs)
- 1 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cups chicken broth
Instructions
- Preheat your oven to 325°F (160°C).
- Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
- In a small bowl, combine the softened butter with rosemary, thyme, sage, salt, and pepper.
- Gently loosen the skin over the turkey breast and thighs. Spread about half of the herb butter evenly under the skin. Rub the remaining herb butter all over the outside of the turkey.
- Stuff the cavity with the quartered onion, chopped carrots, and celery.
- Tie the turkey legs together with kitchen twine. Tuck the wing tips under the body.
- Place the turkey on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan.
- 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.
- The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
- Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.
Notes
- For crispier skin, you can increase the oven temperature to 400°F (200°C) for the last 30 minutes of roasting.
- If the skin starts to brown too quickly, loosely tent the turkey with aluminum foil.
- Prep Time: 30 min
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American