Roast Turkey Recipe

The centerpiece of your holiday table, this Roast Turkey Recipe is moist and flavorful, with a delicious herb butter that gives the turkey the best crispy skin. If you want a traditional Thanksgiving turkey with lots of flavor, this is the recipe you need.

Course Main Dish

Cuisine American

Prep Time 20

Cook Time 3 30

Resting Time 20

Total Time 4 10

Servings servings

Calories 426kcal

Author Deborah Harroun

Ingredients

12-20 pound turkey thawed
1 cup unsalted butter softened
6 cloves garlic minced
3 tablespoons fresh chopped herbs
Zest from 1 lemon
1 teaspoon salt
1/4 teaspoon pepper
2 lemons quartered
2 onions quartered
2-3 stalks celery cut into 4 inch pieces
1 apple quartered
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
2-3 sprigs fresh sage

Instructions

Remove the turkey from the refrigerator 1 hour before prepping.
12-20 pound turkey
Adjust the oven rack so that the turkey will sit centered in your oven. Preheat 325ºF.
Remove the turkey from its packaging. Remove the giblets and the neck. Pat the turkey dry with paper towels.
In a bowl, combine the butter, garlic, chopped herbs, lemon zest, salt, and pepper.
1 cup unsalted butter, 6 cloves garlic, 3 tablespoons fresh chopped herbs, Zest from 1 lemon, 1 teaspoon salt, 1/4 teaspoon pepper
Stuff the inside of the turkey with 1 of the lemons, 1 one of the onions, and the apple, as well as the fresh rosemary, thyme, and sage sprigs.
2 lemons, 2 onions, 1 apple, 2-3 sprigs fresh rosemary, 2-3 sprigs fresh thyme, 2-3 sprigs fresh sage
Place the remaining lemon and onion, as well as the celery in the bottom of your roasting pan.
2-3 stalks celery
Use your hands and go under the skin, making a pocket between the skin and the breast meat. Place about 2 tablespoons of the butter on each breast. I like to press the butter under the skin, then massage the butter to spread it evenly.
Truss the turkey with twine. There are a lot of different ways to do this, but I like to start with tying up the legs, then take the twine along and under the legs. Then I’ll tie the twine in a knot on the backside of the turkey, tucking the wings into that tied string. (I would suggest watching a video on YouTube. It’s super easy to do, but complicated to describe in words.) Place the turkey in the roasting pan, breast side up.
Take the rest of the butter and rub it all over the outside of the turkey, making sure to cover all of the exposed skin.
Roast the turkey at 325ºF for about 13-15 minutes per pound, basting with a pastry brush 3-4 times during the roasting time. If the turkey starts to get too brown, cover it loosely with foil.
Remove the turkey when it reaches 165ºF in the center of the breast. (The best, most foolproof way to do this is with an instant read thermometer. It’s hard to judge when the turkey is done without one!)
Let the turkey rest for at least 30 minutes before carving and serving.

Notes

You’ll want to make sure you give your turkey enough time to fully thaw before roasting. I plan on 24 hours for every 5 pounds of turkey.

I like to save the dripping to make gravy. I’ll discard the onions, celery, and lemons that are in the roasting pan.

Serving size is based on a 15 pound turkey.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition