Christmas Roast Turkey Recipe
American · Main course · 240 min total
A classic Christmas roast turkey with crispy skin, juicy meat, and rich gravy, perfect for a festive family dinner.
30
min prep
min prep
210
min cook
min cook
10
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 2 tbsp kosher salt
- 1 tsp black pepper
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary, chopped
- 1 lemon, halved
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 cups turkey or chicken broth
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (optional)
Instructions
- Preheat oven to 325°F (165°C). Remove turkey neck and giblets; pat turkey dry with paper towels.
- Season cavity with salt and pepper. Rub softened butter mixed with thyme and rosemary under the skin and over the breast. Season outside with remaining salt and pepper.
- Stuff cavity with lemon, onion, and garlic. Tie legs together with kitchen twine and tuck wing tips under.
- Place turkey on a rack in a roasting pan. Pour 1 cup broth into the pan. Roast for 2.5 to 3 hours, basting every 45 minutes with pan juices, until internal temperature reaches 165°F in the thigh.
- Transfer turkey to a cutting board; tent with foil and rest for 30 minutes.
- While resting, make gravy: Place roasting pan over medium heat. Add wine and scrape up brown bits. Whisk in flour and cook 1 minute. Gradually whisk in remaining 1 cup broth; simmer until thickened, about 5 minutes. Strain if desired.
- Carve turkey and serve with gravy.
Tips
- For extra crispy skin, let turkey air-dry in the fridge overnight before roasting.
- If breast browns too quickly, cover loosely with foil.
- Leftover turkey can be stored in the fridge for up to 4 days.
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