Roasted Turkey Recipe
American · Main course · 210 min total
A classic roasted turkey with crispy skin and juicy meat, perfect for holiday feasts.
30
min prep
min prep
180
min cook
min cook
12
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 cups low-sodium chicken broth
Instructions
- Preheat oven to 325°F (165°C). Remove turkey from packaging, remove giblets and neck, and pat dry with paper towels.
- In a small bowl, mix softened butter with thyme, rosemary, salt, and pepper. Rub mixture under the skin of the turkey breast and over the entire outside.
- Stuff the cavity with lemon halves, onion quarters, and garlic cloves. Tie legs together with kitchen twine and tuck wing tips under the body.
- Place turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
- Roast for about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste every 45 minutes with pan juices.
- Let turkey rest for 20-30 minutes before carving. Reserve pan drippings for gravy.
Tips
- For extra crispy skin, let the turkey air-dry in the refrigerator uncovered overnight before roasting.
- Leftover turkey can be stored in the refrigerator for up to 4 days or frozen for 3 months.
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