Description
This easy roast turkey recipe guides you through preparing a flavorful and juicy turkey with herb butter and simple seasonings. Perfect for holiday dinners or special occasions, it features classic herbs like sage, thyme, and rosemary combined with garlic, and a straightforward roasting method that ensures tender meat with beautifully browned skin.
Ingredients
Scale
Turkey
- 1 (14-16 pound) whole turkey
- Salt & pepper to taste
Herb Butter
- 1 cup unsalted butter (2 sticks), softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Inside the Turkey
- 1 lemon, halved
- A few sprigs each fresh sage, thyme, and rosemary
- 1 head garlic, cloves broken and peeled
Instructions
- Prepare Turkey and Butter: Remove the turkey from the refrigerator one hour before roasting to let it warm up. Also, take the butter out of the fridge to soften. Place the turkey on a baking sheet to catch drips when packaging is removed.
- Make Herb Butter: In a bowl, combine the softened butter with chopped sage, thyme, rosemary, minced garlic, salt, and pepper. Mash all ingredients together with a fork until well incorporated.
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and position a rack in the bottom third of the oven, removing other racks to allow enough space for the turkey.
- Prepare the Turkey Cavity: Remove the turkey from packaging and take out giblets and neck if included. Drain excess liquid from the cavity thoroughly. Pat the turkey dry with paper towels, season inside and out with salt and pepper.
- Stuff and Butter the Turkey: Stuff the cavity with halved lemon, fresh herb sprigs, and garlic cloves. Rub the herb butter all over the turkey’s surface, avoiding the bottom. Tuck the wings underneath and tie the legs together with kitchen twine for a neat appearance.
- Place Turkey on Roasting Rack: Set the turkey breast side up on the rack of a roasting pan and place it in the preheated oven. Immediately reduce oven heat to 350 degrees Fahrenheit.
- Roast the Turkey: Roast the turkey for approximately 3 hours for a 14-pound bird, or about 13 minutes per pound, until the thickest part of the thigh reaches 165 degrees Fahrenheit on an instant-read thermometer. Start checking temperature 30 minutes early to avoid overcooking. When the skin browns early, cover loosely with non-stick foil to prevent breast meat from burning.
- Rest the Turkey: Once cooked, carefully tilt the roasting rack to drain the juices into the bottom of the pan for gravy. Transfer the turkey to a large board or plate and let it rest for 20 minutes before carving. This helps the juices redistribute for moist meat.
Notes
- If your turkey is outside the 14-16 pound range, adjust the amount of herb butter and cavity fillings accordingly.
- Use sea salt or kosher salt for seasoning. Avoid adding salt if your turkey is already brined, or reduce salt in butter.
- An instant-read thermometer is essential to ensure proper doneness and prevent dry meat.
- Do not baste the turkey as it roasts to achieve crispy, browned skin.
- Resting the turkey after roasting is crucial to retain juices and tenderness.
- Use the pan drippings to prepare a flavorful gravy while the turkey rests.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 90 mg
