Description
This roast turkey is a juicy, golden bird with crispy skin and rich flavor, perfect for your holiday table.
Ingredients
Scale
- 1 (12–14 lb) whole turkey, thawed if frozen
- Salt and black pepper, to taste
- 1 onion, halved
- 1 lemon, halved
- 1 head of garlic, halved
- Fresh herbs: rosemary, thyme, and sage sprigs
- 1 cup unsalted butter, softened
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp thyme leaves
- 1 tbsp sage, chopped
- 1 tsp lemon zest
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp maple syrup (optional)
- 1 tsp smoked paprika (optional)
- ½ cup dry white wine or broth (optional)
Instructions
- Remove giblets and pat the turkey dry with paper towels. Gently loosen the skin from the breast and legs using your fingers or the back of a spoon.
- In a small bowl, combine softened butter, garlic, herbs, lemon zest, salt, and pepper. Mix until smooth and aromatic.
- Rub half the butter under the skin and the rest on top of the turkey. Stuff cavity with onion, garlic, lemon halves, and herb sprigs. Tie the legs loosely with kitchen twine.
- Preheat oven to 325°F (165°C). Place turkey breast-side up on a rack in a roasting pan. Add 1 cup chicken broth or water to the pan. Roast for 3 to 3½ hours, basting every 45 minutes with melted butter or drippings.
- Begin checking doneness after 2½ hours. Turkey is done when the thigh reaches 165°F (74°C). Tent loosely with foil if the skin browns too quickly.
- Transfer to a cutting board and rest for 30 minutes before carving. Serve with gravy or cranberry sauce.
Notes
Make butter ahead to save time. Store leftovers in airtight containers for 3-4 days or freeze for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg