Description
This Classic Roasted Turkey recipe delivers a perfectly golden, juicy bird with aromatic herbs and a flavorful vegetable-infused chicken stock base. Ideal for holiday meals or special gatherings, the turkey is roasted in the oven with a luxurious butter rub and seasoned cavity, resulting in tender meat with crispy skin.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (neck and giblets removed, about 12-14 pounds)
- 1 stick unsalted butter, softened to room temperature
- Salt and pepper, to taste
- Fresh herbs (optional: rosemary, thyme, sage)
- 1 lemon, quartered
- 1 onion, quartered
Vegetables and Stock
- 1 quart chicken stock
- 4 garlic cloves, whole
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
Instructions
- Bring Turkey to Room Temperature: Remove the turkey from the refrigerator and allow it to sit at room temperature for 1 hour. This ensures even cooking. Pat the turkey dry thoroughly with paper towels to promote browning.
- Preheat Oven: Set the oven to 450°F (230°C) to begin the roasting process at a high heat for crisp skin.
- Prepare Roasting Pan and Vegetables: Pour about 1 inch of chicken stock into the bottom of a roasting pan. Add the quartered onion, whole garlic cloves, carrot chunks, and celery chunks to the pan. These vegetables will infuse the stock and pan juices with flavor.
- Stuff the Turkey Cavity: Fill the inside of the turkey with lemon quarters, onion pieces, fresh herbs (if using), and season with salt and pepper. This adds aromatic flavor from the inside out.
- Butter and Season the Turkey: Generously rub the softened butter all over the turkey’s skin. Season the entire bird liberally with salt and pepper to enhance flavor and aid browning.
- Initial High-Heat Roasting: Place the turkey breast-side up on a roasting rack inside the prepared pan. Roast at 450°F for 30 minutes to crisp the skin.
- Reduce Temperature and Continue Roasting: After 30 minutes, cover the turkey breast loosely with aluminum foil to prevent over-browning. Reduce the oven temperature to 350°F (175°C). Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 165°F (75°C), ensuring the turkey is fully cooked and safe.
- Rest the Turkey: Remove the turkey from the oven and let it rest for at least 30 minutes before carving. Resting allows juices to redistribute for moist slices.
- Carve and Serve: Carve the turkey and serve it with your favorite side dishes to complete your meal.
Notes
- Letting the turkey reach room temperature before roasting helps it cook evenly throughout.
- Using a roasting rack prevents the turkey from sitting in its juices, helping the skin crisp up.
- Covering the turkey breast with foil after the initial high-heat roast prevents it from drying out.
- Use a meat thermometer to check doneness and avoid under- or overcooking.
- The vegetable and stock base in the pan can be used to make a flavorful gravy.
- Adjust roasting times based on turkey size; typically 13-15 minutes per pound at 350°F after the initial high-temperature sear.
