Description
This easy roast turkey recipe features a perfectly seasoned whole bird with herb butter and classic aromatics. Roasted to tender and juicy perfection, it’s an ideal centerpiece for holiday dinners and special occasions, with simple ingredients and straightforward steps for a stress-free cooking experience.
Ingredients
Scale
Turkey
- 1 (14-16 pound) whole turkey
- Salt & pepper to taste
Herb Butter
- 1 cup unsalted butter (2 sticks) softened
- 1 tablespoon fresh sage chopped finely
- 1 tablespoon fresh thyme chopped finely
- 1 tablespoon fresh rosemary chopped finely
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
Inside the Turkey
- 1 lemon halved
- A few sprigs each fresh sage, thyme, and rosemary
- 1 head garlic broken into cloves and peeled
Instructions
- Prepare turkey and butter: Remove the turkey from the fridge and let it warm up at room temperature for 1 hour. Place it on a baking sheet to collect any drips. Also, let the butter soften at room temperature.
- Make herb butter: In a bowl, combine the softened butter, chopped sage, thyme, rosemary, minced garlic, salt, and pepper. Mash everything together with a fork until well mixed.
- Preheat oven: Preheat your oven to 450°F (232°C). Move a rack to the bottom third of the oven and remove any other racks to ensure ample space.
- Prepare turkey cavity: Remove packaging from the turkey and take out giblets and neck from inside the cavity. Drain any excess liquid thoroughly and place the turkey back on the baking sheet.
- Season and stuff turkey: Pat the turkey dry with paper towels. Season it generously with salt and pepper, including about 1 teaspoon inside the cavity. Stuff the cavity with lemon halves, fresh herb sprigs, and garlic cloves.
- Apply herb butter: Rub the herb butter evenly all over the turkey, avoiding the very bottom of the bird. Tuck the wings underneath and tie the legs together with kitchen twine for a neat appearance (optional).
- Roast initial high heat: Place the turkey breast-side up on a rack in a roasting pan. Put the pan in the oven and immediately reduce the heat to 350°F (177°C).
- Roast turkey: Roast the turkey for approximately 3 hours for a 14-pound bird, or 13 minutes per pound at 350°F. Use an instant-read thermometer to check doneness starting 30 minutes before your estimated time; the thickest part of the thigh should reach 165°F (74°C).
- Control browning: If the skin browns before the turkey is fully cooked, cover it loosely with non-stick foil to prevent burning and continue roasting until done.
- Rest turkey: When done, carefully tilt the roasting rack to drain juices into the pan. Transfer the turkey to a large cutting board or plate and let it rest uncovered for 20 minutes to allow juices to redistribute before carving.
Notes
- You can roast turkeys outside the 14-16 pound range; adjust the amount of herb butter and cavity fillings accordingly and use the 13 minutes per pound rule for cooking time.
- Always use an instant-read thermometer for safe and accurate cooking; do not guess doneness by time alone.
- Use sea salt or kosher salt for seasoning. If using a pre-brined (self-basting) turkey, reduce or omit salt in the butter and avoid salting the bird again.
- Resting the bird for 20 minutes before carving is crucial for juicy, tender meat.
- Basting is not necessary in this recipe; the herb butter and proper roasting technique will ensure moist meat.
- Use the pan drippings to make a delicious gravy while the turkey rests.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 30 g
- Cholesterol: 95 mg
