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Instructions
Step 1: Prepare the Turkey
- Preheat your oven to 450°F (230°C). This high initial temperature helps achieve a crispy, golden skin.
- Remove the giblets and pat the turkey dry with paper towels. Make sure there’s no moisture left on the skin, as this will help it crisp up during roasting.
- Season the cavity of the turkey generously with salt and pepper. Stuff the cavity with the quartered onion, lemon halves, and fresh herbs (rosemary, thyme, and sage). These ingredients will infuse the turkey with aromatic flavors as it roasts.
Step 2: Make the Herb Butter
- In a small bowl, mix together the softened butter, minced garlic, fresh herbs (thyme, rosemary, and sage), and a pinch of salt and pepper.
- Gently loosen the skin of the turkey by gently running your fingers between the skin and the meat. Be careful not to tear the skin. Spread half of the herb butter directly under the skin, massaging it evenly over the breasts, thighs, and legs.
- Rub the remaining butter over the outside of the turkey, coating it evenly. This layer of butter will ensure a crispy, flavorful skin.
Step 3: Roast the Turkey
- Place the turkey breast-side up on a roasting rack inside a large roasting pan. Add the chicken broth (or water) to the bottom of the pan. This will create steam and keep the turkey moist during cooking.
- Tuck the turkey wings under the bird to prevent them from burning.
- Roast the turkey at 450°F (230°C) for the first 30 minutes. This initial high heat will help create a golden-brown, crispy skin.
- After 30 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting the turkey for approximately 13-15 minutes per pound. For example, a 12-pound turkey will need about 2.5 to 3 hours in total. Baste the turkey every 45 minutes with the pan juices to keep it moist. Tip: Use a meat thermometer to ensure the turkey is cooked through. The turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Step 4: Rest the Turkey
Once the turkey is done, remove it from the oven and let it rest for at least 20-30 minutes before carving. This resting time allows the juices to redistribute, keeping the meat tender and juicy.
Tips for Perfect Turkey Every Time
- Don’t Overstuff the Turkey: While stuffing the cavity with herbs and aromatics adds great flavor, avoid overstuffing it with bread stuffing. This can interfere with the cooking time and result in uneven roasting.
- Baste Regularly: Basting your turkey with the pan juices helps to keep the meat moist and adds flavor. However, avoid opening the oven too often, as this can lower the temperature and affect the cooking process.
- Use a Meat Thermometer: For the most accurate results, use a meat thermometer to check the internal temperature of the turkey. This ensures that it is cooked to the perfect level of doneness without overcooking.
- Don’t Skip the Resting Time: Resting the turkey is essential. If you carve it right out of the oven, the juices will spill out, making the meat dry. Give it time to rest and settle before slicing.
Serving Your Perfectly Roasted Turkey
Once your turkey is rested, carve it into succulent slices, starting with the breast meat, then the thighs, and finally the drumsticks. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, stuffing, or a crisp salad.
For added flavor, pour some of the delicious pan drippings over the meat or make a rich gravy with the pan juices.
Final Thoughts
This method for preparing turkey is a true classic—simple, effective, and guaranteed to deliver a perfectly roasted bird every time. Whether you’re cooking for a small family dinner or a big holiday feast, this recipe will never let you down. The combination of herb butter, high heat roasting, and resting ensures that your turkey will be flavorful, juicy, and beautifully golden.
So, when it’s time to prepare your next turkey, you can trust this foolproof recipe to bring the most delicious, tender, and aromatic turkey to your table. Happy roasting!
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