Description
A classic Thanksgiving turkey recipe featuring a perfectly roasted whole bird seasoned with a savory butter mixture and aromatic vegetables, yielding tender, flavorful meat and crispy skin.
Ingredients
Scale
Turkey and Seasoning
- 12 to 16 pound whole turkey
- ¼ cup salted butter, softened
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Broth
- 1 large onion
- 3 medium carrots
- 3 ribs celery
- 1 bunch fresh herbs (optional, such as thyme, rosemary, sage)
- 2 cups chicken broth or turkey broth
Instructions
- Prepare the Turkey: Remove the thawed turkey from the refrigerator 45 to 60 minutes before roasting to allow it to come to room temperature for even cooking.
- Preheat the Oven: Set your oven to 350°F to begin preparing for roasting.
- Prepare the Onion: Peel the large onion and cut it into 1-inch wedges for roasting and stuffing the cavity.
- Make Butter Mixture: In a small bowl, mix the softened butter with poultry seasoning, salt, and black pepper. Set this seasoning butter aside.
- Remove Giblets and Neck: Take out the giblets and neck from inside the turkey cavity (if present) and set them aside for roasting with the vegetables or making stock.
- Stuff the Turkey: Loosely fill the turkey cavity with half of the onion wedges and a handful of fresh herbs if using, to infuse flavor during roasting.
- Secure the Turkey Legs and Wings: Crisscross the legs and tie them together with kitchen string or tuck them under the skin flap at the tail. Twist the wing tips under the turkey to prevent burning.
- Apply Butter Mixture: Pat the turkey skin dry with paper towels, then rub the entire bird thoroughly with the butter seasoning mixture to enhance flavor and promote browning.
- Prepare Roasting Pan: Place a rack inside a large rimmed roasting pan if available. Halve the carrots and celery (or leave whole if no rack), add these along with the remaining onion wedge pieces, the turkey neck, and giblets to the bottom of the pan. Pour in the chicken or turkey broth.
- Position the Turkey: Place the turkey breast side up on the rack or directly on the vegetables if no rack is used.
- Roast the Turkey: Put the roasting pan with the turkey into the oven and immediately reduce the temperature to 325°F. Roast uncovered for about 14 to 16 minutes per pound. Use a meat thermometer to ensure the thickest part of the thigh reaches 158 to 160°F. If the breast skin browns too quickly, tent loosely with foil.
- Rest the Turkey: Remove the turkey from the oven and transfer it to a platter or rimmed baking sheet. Loosely tent with aluminum foil and let it rest for 20 to 30 minutes to allow juices to redistribute for moist meat.
- Make Gravy (Optional): While the turkey rests, use the drippings from the roasting pan to prepare gravy if desired.
Notes
- Letting the turkey sit at room temperature before roasting ensures even cooking.
- Using a rack in the roasting pan helps air circulate around the bird for crispier skin.
- Tying legs and tucking wings prevents them from drying out and promotes even cooking.
- Resting the turkey before carving is crucial to keep the meat juicy.
- Check the internal temperature using a meat thermometer to avoid under or overcooking.
- Fresh herbs like thyme, rosemary, and sage can be used inside the cavity for added aroma and flavor.
- Gravy made from pan drippings adds a flavorful sauce to accompany the turkey.
