Description
This classic roast turkey recipe delivers a juicy, flavorful turkey perfect for holiday meals and special occasions. The bird is seasoned with a fragrant herb blend, basted with chicken broth, and roasted in two stages for even cooking and crispy skin. A delicious homemade turkey gravy made from drippings completes this traditional dish.
Ingredients
Main Ingredients
- 1 turkey (10-15 lbs.)
- 1 stick unsalted butter (at room temperature)
- 4 tablespoons olive oil
- 1 ½ cups chicken broth (reduced sodium or sodium free)
- 1 tablespoon butter (for stuffing)
- 1/2 lemon
- 2 sprigs fresh rosemary
- 1 bunch fresh thyme
- 1 bulb garlic (cut in half crosswise)
Seasoning Mix
- ¾ teaspoons dried rosemary
- ¾ teaspoons dried oregano
- ¾ teaspoons dried thyme
- ¾ teaspoons dried sage
- 1/8 teaspoon nutmeg
- 1/8 teaspoon black pepper
Instructions
- Prepare the Turkey: Remove the neck and giblets from the turkey and thoroughly pat it dry with paper towels.
- Optional Brining: You may brine the turkey 2-3 days before roasting for enhanced moisture and flavor.
- Bring to Room Temperature: Let the turkey sit out for about an hour until it reaches close to room temperature to ensure even cooking.
- Stuff the Turkey: Stuff the turkey cavity with 1 tablespoon butter, lemon halves, thyme, rosemary, and garlic halves. Optionally, truss the legs by tying kitchen twine around them for a compact shape.
- Preheat Oven and Set Rack: Adjust the oven rack one level below the center and preheat the oven to 425°F (218°C).
- Season the Turkey: Massage the entire turkey with the stick of room temperature butter and olive oil, ensuring to get into every nook and cranny. Then, rub the seasoning mix evenly all over the skin.
- Roast Breast Side Down: Pour half of the chicken broth into the roasting pan’s bottom. Place the turkey breast side down on a roasting rack inside the pan and tuck the wings underneath the bird to prevent burning.
- Initial Roasting: Roast the turkey for 20 minutes at 425°F, then rotate the pan 180° to ensure even cooking and roast for an additional 25 minutes.
- Lower Oven Temperature: Remove the turkey from the oven and reduce the temperature to 350°F (177°C).
- Flip Turkey Breast Side Up: Carefully flip the turkey so it is breast side up using oven mitts or Ove-Gloves. Add the remaining chicken broth to the roasting pan and baste the turkey with the broth to keep it moist.
- Check Temperatures: At this stage, the thighs should reach approximately 110°F and the breast about 85°F, ideal for continued roasting.
- Insert Thermometer & Continue Roasting: Insert a meat thermometer into the thickest part of the breast and return the turkey to the oven.
- Final Roast: Roast the turkey until the thermometer reads 160°F. Remove from the oven; the internal temperature will continue to rise to 165°F while resting. For extra browning, increase the heat to 500°F near the end of cooking.
- Rest the Turkey: Let the turkey rest for 20-30 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Prepare Gravy: While the turkey rests, use the drippings from the roasting pan to prepare a flavorful turkey gravy.
Notes
- Brining the turkey is optional but helps keep the meat juicy.
- Letting the turkey come to room temperature before roasting helps it cook evenly.
- Always use a meat thermometer to ensure the turkey is safely cooked to 165°F.
- Resting the turkey after roasting is crucial to keep it moist and flavorful.
- Rotating the roasting pan during cooking promotes even browning.
- Increasing oven temperature at the end can help achieve a crispier skin if desired.
- Tie the legs with kitchen twine for even cooking and better presentation.
