Description
A classic roasted turkey recipe perfect for Thanksgiving or any festive occasion. This method ensures a moist and flavorful bird by roasting it at high heat initially, then slowly cooking it to a tender, juicy finish. The turkey is seasoned with butter, fresh herbs, lemon, and aromatic vegetables for a savory and satisfying meal.
Ingredients
Scale
Turkey and Seasonings
- 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
Roasting Base
- 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 let it sit at room temperature for 1 hour. Pat the skin dry thoroughly using paper towels to ensure a crisp roast.
- Preheat Oven: Set your oven to 450°F (230°C) so it’s fully heated before roasting the turkey.
- Prepare Roasting Pan: Pour about 1 inch of chicken stock into a roasting pan. Scatter in the onion quarters, whole garlic cloves, carrot chunks, and celery pieces to infuse flavor while roasting.
- Stuff the Turkey: Place lemon quarters, onion, fresh herbs, salt, and pepper inside the turkey cavity for extra aroma and taste.
- Butter and Season the Turkey: Rub the softened unsalted butter generously all over the turkey’s skin. Season the entire bird with salt and pepper to taste, ensuring full coverage for flavor and browning.
- Initial High-Heat Roast: Place the turkey breast-side up on a roasting rack positioned in the pan. Roast in the preheated oven at 450°F for 30 minutes to help the skin crisp and brown.
- Reduce Heat and Continue Roasting: Cover the breast loosely with aluminum foil to prevent over-browning. Lower the oven temperature to 350°F (175°C) and continue roasting until the thickest part of the turkey thigh reaches an internal temperature of 165°F (75°C), approximately 1.5 to 2 hours more depending on bird size.
- Rest the Turkey: Remove the turkey from the oven and let it rest, loosely covered, for at least 30 minutes before carving. This allows juices to redistribute, keeping the meat moist.
- Serve: Carve the turkey and serve with your favorite side dishes for a classic, delicious meal.
Notes
- Use a meat thermometer to ensure the turkey is perfectly cooked and safe to eat.
- Letting the bird come to room temperature before roasting helps it cook evenly.
- Resting the turkey after roasting is crucial for juicy meat.
- Save the pan drippings to make a flavorful gravy.
- If fresh herbs aren’t available, dried herbs can be used but reduce quantity by half.
