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Oven-Roasted Turkey

Oven-Roasted Turkey
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Learn how to make the perfect Oven-Roasted Turkey that is juicy, flavorful, and boasts golden, crispy skin every time. This recipe uses simple pantry staples and fresh herbs to deliver tender, succulent meat with an irresistible crust, suitable for home cooks of all levels and perfect as a holiday centerpiece.

Ingredients

Scale

Main Ingredients

  • 1 whole turkey (12–14 pounds), fresh or fully thawed
  • 1 cup unsalted butter, softened
  • 3 tablespoons fresh thyme, chopped
  • 3 tablespoons fresh rosemary, chopped
  • 3 tablespoons fresh sage, chopped
  • 4–6 garlic cloves, minced or crushed
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 lemon, sliced

For Roasting Pan

  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups chicken or turkey broth

Instructions

  1. Prepare the Turkey: Remove giblets and neck from the cavity. Pat the turkey dry with paper towels to promote crispy skin. Gently loosen the skin over the breasts to create pockets for the herb butter.
  2. Make the Herb Butter: In a bowl, combine softened butter, minced garlic, chopped fresh herbs, salt, and pepper. Rub this mixture generously under the skin and over the outside of the turkey to infuse deep flavor and retain moisture.
  3. Season and Stuff the Turkey: Season the cavity with salt and pepper, then stuff it with lemon slices, onion quarters, and additional herb sprigs to enhance aroma and flavor during roasting.
  4. Prepare the Roasting Pan: Place chopped onions, carrots, and celery at the bottom of a roasting pan to create a flavorful rack and catch drippings. Pour broth into the pan to maintain moisture throughout cooking.
  5. Roast at the Right Temperature: Preheat the oven to 325°F (160°C). Position the turkey breast-side up on a rack in the roasting pan. Tent loosely with foil and roast approximately 13-15 minutes per pound, depending on the weight.
  6. Baste and Finish Roasting: Baste the turkey every 30 minutes with pan juices to keep it moist. Remove the foil during the last 45 minutes of roasting to allow the skin to brown and develop a golden, crispy texture.
  7. Rest Before Carving: When the internal temperature in the thickest part of the thigh reaches 165°F (74°C), remove the turkey from the oven. Let it rest for 20-30 minutes to redistribute juices before carving.

Notes

  • Bring the turkey to room temperature for at least one hour before roasting for even cooking.
  • Use a meat thermometer to ensure the turkey is cooked perfectly and avoid overcooking.
  • Dry the skin thoroughly before applying the butter to help achieve crispy skin.
  • Allowing the turkey to rest before carving keeps the meat moist and tender.
  • Save pan drippings to make rich homemade gravy.

Nutrition

Keywords: oven-roasted turkey, holiday turkey, crispy skin turkey, juicy turkey, Thanksgiving turkey, herb butter turkey

Find it online: https://jamescookes.com/oven-roasted-turkey/