Roast turkey is more than just a dish; it’s the centrepiece of family gatherings, a symbol of celebration, and a cherished tradition that brings everyone together. The aroma of a perfectly roasted turkey wafting through the kitchen is enough to make anyone’s mouth water, evoking memories of laughter, love, and those delicious moments spent around the table.
This recipe elevates the classic roast turkey with a blend of savory herbs, zesty citrus, and a touch of butter that seeps into the meat, ensuring each slice is succulent and bursting with flavor. The crispy, golden skin is irresistible, crackling beautifully as you carve into it.
As the holiday season approaches, this roast turkey will impress your guests and become a beloved part of your family’s traditions. Don’t forget to save those drippings for the gravy, there’s nothing quite like it to tie the meal together!
Why I Love This Recipe?
- This roast turkey recipe has been passed down for generations, making it a sentimental dish during holidays.
- The combination of herbs and butter ensures a moist, flavorful turkey that steals the show.
- With straightforward steps, even novice cooks can achieve impressive results.
- Enjoy the turkey in sandwiches, soups, or salads for days after the feast.
Roast Turkey Recipe
Ingredients
- 10 – 14 lb. Turkey fresh or frozen and fully thawed
- ¾ Cup Unsalted Butter softened
- 2 tsp Lemon Zest
- 1 Tbsp Fresh Thyme Leaves
- 1 Tbsp Chopped Fresh Rosemary
- Kosher Salt and Freshly Ground Black Pepper to taste
- 1 Medium Yellow Onion cut into quarters
- 8 Garlic Cloves smashed
- ½ Bunch Chopped Fresh Parsley
Instructions
- Prepare the Turkey: Let the turkey rest at room temperature for 1 hour. Near the end of the resting time, transfer the oven rack to one level below center and preheat the oven to 350°F (175°C).
- Clean the Turkey: Remove the neck and giblets from the turkey, as well as any pin feathers left behind. Pat the outside and inside of the turkey dry with paper towels. Tuck the wings under the turkey and season the cavity well with salt and pepper.
- Prepare the Herb Butter: In a mixing bowl, combine the softened butter, lemon zest, thyme, and rosemary. Mix until well combined.
- Stuff the Turkey: Carefully separate the skin from the breast of the turkey using the back end of a wooden spoon, being careful not to tear the skin. Transfer the turkey to a large roasting pan with a roasting rack. Using the spoon, stuff and spread about one-third of the herb butter under the skin, smoothing it out over the turkey.
- Season the Turkey: Rub the remaining two-thirds of the butter all over the outside of the turkey (except for the underside). Season generously with salt and pepper.
- Stuff the Cavity: Stuff the cavity of the turkey with the onion, garlic, and parsley. If desired, tie the legs together with kitchen twine for a better presentation.
- Bake: Place the turkey in the preheated oven. Bake until the thickest part of the thigh registers 175°F (80°C) on a probe or instant-read thermometer and the breast registers 165°F (74°C), about 2 hours 20 minutes to 3 hours 30 minutes. Tent the top of the turkey with aluminum foil during baking as needed to prevent excessive browning.
- Rest and Carve: Once done, let the turkey rest for 30 minutes (or up to 60 minutes) before carving.
Notes
- Thawing Time: It takes about 24 hours per 5 lbs of turkey to thaw in the refrigerator set at about 40°F (4°C). Giving an extra day is recommended; thawed turkey can stay in the fridge for up to 2 days before baking.
- Trussing: Trussing with kitchen twine is optional. Some chefs recommend skipping it for better air circulation, which can lead to more even cooking. If you prefer a traditional look, feel free to truss the turkey.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 345 kcal |
| Protein | 44g |
| Fat | 20g |
| Cholesterol | 115mg |
| Sodium | 500mg |
| Carbohydrates | 1g |