Description
Succulent Thanksgiving Turkey brings festive cheer to family gatherings with its golden-brown skin and juicy meat. Herbs and butter create a mouthwatering centerpiece that will make you the star of holiday celebrations.
Ingredients
Scale
Main Ingredients:
- 1 whole turkey (12–15 lbs / 5.4–6.8 kg), thawed if frozen
- 1 cup (227 grams) unsalted butter, softened
Herbs and Aromatics:
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lemon or orange, halved
Seasonings and Liquids:
- Salt to taste
- Black pepper to taste
- 2 cups (480 milliliters) chicken broth or white wine
- Olive oil (optional, for extra crisp skin)
Instructions
- Prepare the oven by heating to 325°F. Carefully remove giblets from the turkey and thoroughly dry the surface with paper towels.
- Create a flavorful herb butter by blending softened butter with minced garlic and finely chopped fresh herbs until well incorporated.
- Delicately separate the turkey skin from the meat using fingertips, then generously distribute two-thirds of the herb butter underneath the skin, spreading the remaining portion over the exterior.
- Enhance the turkey’s inner cavity with salt and pepper, then fill with quartered onion, citrus slices, and fragrant herb sprigs.
- Create a flavorful base in the roasting pan by arranging a medley of chopped root vegetables, then pour in chicken broth or white wine to provide moisture during roasting.
- Position the turkey breast-side up on the vegetable bed, and loosely tent with aluminum foil to prevent excessive browning.
- Roast the turkey approximately 15 minutes per pound, which translates to roughly 3.5 hours for a 14-pound bird. Periodically baste with pan juices to maintain moisture.
- During the final 45 minutes, remove the foil to allow the skin to transform into a golden, crispy exterior. Verify doneness by confirming the internal thigh temperature reaches 165°F using a meat thermometer.
- Allow the turkey to rest undisturbed for 30 minutes, enabling juices to redistribute, before carefully carving and presenting the centerpiece of the feast.
Notes
- Ensure turkey is completely thawed before cooking to guarantee even cooking and prevent bacterial growth.
- Use a digital meat thermometer for precise temperature checking, avoiding overcooking or undercooking the bird.
- Pat the turkey extremely dry before buttering to help crisp the skin and create a beautiful golden-brown exterior.
- Create extra flavor by gently massaging herb butter underneath the skin, which helps distribute seasonings deeper into the meat.
- For gluten-free diets, confirm chicken broth is certified gluten-free and avoid wheat-based stuffing ingredients.
- Reduce sodium by using low-sodium broth and controlling salt quantities during seasoning.
- Consider brining the turkey 24 hours before cooking to enhance moisture and tenderness, especially for larger birds.
- Collect pan drippings for making rich, homemade gravy that captures the turkey’s deep, roasted flavors.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 450
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg