A beautifully roasted turkey is the centerpiece of any Thanksgiving or holiday meal. This classic recipe ensures a juicy, flavorful bird with golden, crispy skin that will impress your guests. The secret to a moist and tender turkey is in the preparation—a combination of seasoning, proper roasting technique, and periodic basting. Paired with your favorite sides and a rich gravy made from the drippings, this traditional roast turkey will be a show-stopper at your table.
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 1/2 cup unsalted butter, softened
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 large onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups chicken or turkey broth
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Rinse the turkey under cold water and pat dry with paper towels.
- Season the Turkey: Rub the softened butter all over the turkey, including under the skin. Sprinkle the turkey with salt, pepper, garlic powder, rosemary, thyme, and sage. Be sure to season inside the cavity as well.
- Stuff the Turkey (Optional): Place the onion, celery, and carrots inside the cavity of the turkey for added flavor.
- Position in Roasting Pan: Place the turkey on a roasting rack in a large roasting pan. Tuck the wing tips under the body of the turkey to prevent them from burning.
- Add Broth and Begin Roasting: Pour 2 cups of broth into the bottom of the roasting pan. Roast the turkey in the preheated oven for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste Periodically: Baste the turkey every 45 minutes with the pan drippings. If the drippings dry out, add more broth as needed to keep the pan moist.
- Rest and Carve: Once the turkey reaches the correct temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 20 minutes before carving. This will allow the juices to redistribute, keeping the meat moist.
- Serve and Enjoy: Carve and serve your turkey alongside its delicious drippings or gravy. Enjoy the traditional flavors of a perfect holiday turkey!
