Description
This classic roast turkey recipe is perfect for Thanksgiving or any special occasion. With a flavorful herb butter rub and aromatic vegetables, this turkey is sure to be a hit at your table.
Ingredients
Units
Scale
Turkey:
- 1 whole turkey (12–14 pounds), thawed if frozen
Herb Butter:
- 1/2 cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh sage (or 1 teaspoon dried)
Vegetables:
- 1 onion, quartered
- 1 lemon, halved
- 1 head of garlic, halved
- 2–3 celery stalks, chopped
- 2–3 carrots, chopped
Other:
- 2 cups low-sodium chicken broth
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C).
- Prepare Turkey: Remove giblets and neck from turkey cavity. Pat turkey dry with paper towels.
- Make Herb Butter: In a bowl, mix butter, salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
- Season Turkey: Gently loosen turkey skin and rub half of the butter mixture under the skin. Rub remaining butter over the turkey.
- Stuff Turkey: Stuff the cavity with onion, lemon, and garlic.
- Set Up Pan: Place chopped celery and carrots in a roasting pan. Pour in chicken broth.
- Roast Turkey: Place turkey on a roasting rack over vegetables. Cover loosely with foil and roast for 3–3.5 hours at 325°F (163°C).
- Rest: Remove foil for last 45 minutes to brown skin. Let turkey rest for 20 minutes before carving.
Notes
- For extra flavor, consider brining the turkey the night before.
- Baste the turkey every 30–45 minutes to keep it moist.
- Save pan drippings and vegetables to make gravy.
Nutrition
- Serving Size: 6 ounces
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 130mg
