Description
Succulent savory roast turkey delivers classic holiday comfort with golden-brown skin and juicy meat. Herbs and butter blend seamlessly, creating a centerpiece meal you’ll savor with family and friends.
Ingredients
Scale
Main Ingredients:
- 1 (14-16 pounds / 6.35-7.26 kilograms) whole turkey
- 1 cup (226 grams) unsalted butter, softened
- 4 cloves garlic, minced
Herbs:
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 1 head garlic, break into cloves and peel them
- A few sprigs each of fresh sage, thyme, and rosemary
Seasoning:
- 1 teaspoon salt
- ½ teaspoon pepper, or to taste
- Salt and pepper to taste
- 1 lemon, halved
Instructions
- Remove the turkey from refrigeration and allow it to reach room temperature for approximately one hour, positioning it on a spacious baking sheet.
- Create a fragrant herb compound by blending softened butter with freshly chopped sage, thyme, rosemary, finely minced garlic, kosher salt, and cracked black pepper.
- Position the oven rack in the lower third section and preheat to a high temperature of 450°F.
- Carefully extract the giblets and neck from the turkey’s cavity, thoroughly drain any residual moisture, and return the poultry to the baking sheet.
- Meticulously pat the turkey’s exterior until completely dry, then generously season with salt and freshly ground pepper.
- Stuff the internal cavity with quartered lemon, aromatic herb sprigs, and whole garlic cloves.
- Massage the prepared herb butter comprehensively across the entire turkey surface, ensuring complete coverage.
- Elegantly fold the wing tips underneath the body and securely truss the legs using kitchen twine for uniform cooking.
- Transfer the turkey to a roasting pan rack, positioning it breast-side upward.
- Reduce oven temperature to 350°F and roast for approximately three hours, monitoring until the thickest part of the thigh reaches an internal temperature of 165°F.
- If the skin develops excessive browning, loosely tent with aluminum foil to prevent burning.
- After cooking, allow the turkey to rest undisturbed for 20 minutes before carving, which helps redistribute internal juices.
Notes
- Fresh herbs amp up the flavor profile, creating a mouthwatering blend of sage, thyme, and rosemary that infuses every bite with incredible depth.
- Room temperature turkey ensures even cooking, preventing dry meat and guaranteeing a juicy, tender result that will impress your guests.
- Pat the turkey completely dry before seasoning to help achieve that golden, crispy skin everyone craves during holiday meals.
- Kitchen twine helps maintain the turkey’s shape, promoting consistent cooking and preventing delicate parts from burning or drying out.
- Temperature monitoring is crucial – use a meat thermometer to check the thickest part of the thigh, ensuring it reaches the safe 165°F mark.
- Resting the turkey after roasting allows juices to redistribute, locking in moisture and making each slice incredibly succulent and flavorful.
- Prep Time: 1 hour 20 minutes
- Cook Time: 3 hours
- Category: Dinner, Lunch, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 375
- Sugar: 0 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 120 mg