Description
This roast turkey recipe delivers a juicy, flavorful centerpiece perfect for Thanksgiving or any special occasion. Infused with aromatic garlic, herbs, and lemon, the turkey is roasted to perfection with a crispy golden skin and tender meat.
Ingredients
Scale
Turkey and Aromatics
- 1 12-15 pound turkey, neck & giblets removed
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 lemons, quartered
- 1 head garlic, whole, halved horizontally
- 10 sprigs thyme
- 5 sprigs rosemary
- 5 sprigs sage
Other Ingredients
- ½ cup unsalted butter, melted
- 2 cups chicken stock
- Kosher salt & black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the turkey at a high initial temperature to achieve crispy skin.
- Prepare Turkey: Pat the turkey dry inside and out using paper towels. Season the cavity generously with kosher salt and black pepper. Stuff the cavity with the quartered onion, chopped carrots, quartered lemons, halved garlic head, and the bundles of thyme, rosemary, and sage for aromatic roasting.
- Truss the Turkey: Tuck the wings underneath the bird to prevent burning and place the turkey breast-side up on a rack in a large roasting pan. Tie the legs together securely with kitchen twine to ensure even cooking.
- Butter and Season: Brush the entire turkey with melted unsalted butter to help the skin brown beautifully. Season the outside of the bird generously with kosher salt and black pepper to enhance flavor.
- Add Stock: Pour 2 cups of chicken stock into the bottom of the roasting pan. This will help keep the bird moist and create flavorful pan drippings.
- Roast High Heat: Place the turkey in the preheated oven and roast at 450°F for 30 minutes. This initial high heat stage crisps the skin and locks in juices.
- Reduce Heat and Continue Roasting: Lower the oven temperature to 350°F (177°C) and continue roasting the turkey for an additional 3 to 4 hours, or until the internal temperature measured with an instant-read thermometer in the thickest part of the thigh reaches 160°F (71°C). The temperature will rise to approximately 165°F (74°C) while resting.
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes. This allows the juices to redistribute evenly, resulting in moist, tender meat.
Notes
- This roast turkey recipe is ideal for Thanksgiving or holiday dinners, offering a flavorful and juicy centerpiece with aromatic herbs and citrus.
- Using a roasting rack helps cook the turkey evenly by allowing air circulation underneath.
- Letting the turkey rest before carving ensures the meat remains juicy and easier to slice.
- Check the internal temperature with a reliable instant-read thermometer to avoid over- or undercooking.
- Reserve pan drippings for making delicious gravy if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 907 kcal
- Sugar: 3 g
- Sodium: 902 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 156 g
- Cholesterol: 488 mg
