Description
Classic roast turkey brings festive comfort to holiday tables, showcasing tender meat and crisp skin. Herbs, butter, and careful seasoning guarantee a memorable centerpiece that delights guests gathered around the table.
Ingredients
Scale
Main Protein:
- 10–14 lb (4.5–6.4 kg) turkey, fresh or thawed
Herbs and Aromatics:
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons lemon zest
- 1/2 bunch fresh parsley
- 1 medium yellow onion, quartered
- 8 garlic cloves, smashed
Fats and Seasonings:
- 3/4 cup (170 grams) unsalted butter, softened
- Kosher salt
- Black pepper
Instructions
- Bring turkey to room temperature for one hour, allowing even cooking and optimal flavor development.
- Position oven rack just below center and preheat to 350F during final stage of turkey resting.
- Remove giblets and neck, meticulously dry turkey interior and exterior using paper towels to ensure crisp skin.
- Blend softened butter with lemon zest, thyme, and rosemary until ingredients form a harmonious mixture.
- Gently slide wooden spoon handle between skin and breast meat, creating a delicate separation without tearing.
- Distribute one-third of herb-infused butter underneath each breast, massaging from exterior to ensure even coverage.
- Massage remaining butter across turkey surface, then generously season with salt and pepper for robust flavor profile.
- Stuff turkey cavity with quartered onion, crushed garlic cloves, and fresh parsley sprigs to enhance aromatic complexity.
- Position turkey on roasting rack, securing legs with kitchen twine if desired. Roast approximately 14-15 minutes per pound until thigh reaches 175F and breast reaches 165F.
- Monitor browning process, draping aluminum foil loosely over turkey if exterior darkens too quickly during roasting.
- Allow turkey to rest 30-60 minutes post-roasting, enabling internal juices to redistribute and ensure succulent meat.
Notes
- Bring Turkey to Room Temperature Letting the turkey sit out helps ensure even cooking and prevents the meat from becoming tough or dry.
- Thoroughly Dry for Crispy Skin Patting the turkey completely dry allows the skin to crisp up beautifully and achieve that golden-brown color.
- Use Herbed Butter for Extra Flavor Infusing butter with fresh herbs adds depth and richness to the turkey’s overall taste profile.
- Protect Breast Meat from Overcooking Spreading butter under the skin creates a protective layer that keeps the breast meat moist and prevents it from drying out during long roasting times.
- Prep Time: 1 hour
- Cook Time: 4 hours (for a 14-pound turkey)
- Category: Dinner, Lunch, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg