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Thanksgiving Roast Turkey Recipe

American · Main course · 210 min total

A classic roast turkey with crispy skin and juicy meat, perfect for a festive Thanksgiving dinner.

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 fresh sage, chopped
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 4 cups low-sodium chicken broth

Instructions

1. Preheat oven to 325°F (165°C). Remove turkey from packaging, remove giblets and neck, and pat dry with paper towels.
2. In a small bowl, mix butter, thyme, rosemary, sage, garlic, salt, and pepper to form herb butter.
3. Gently loosen turkey skin over breast and thighs; spread herb butter under skin. Rub any remaining butter over the skin.
4. Stuff turkey cavity with onion, carrots, and celery. Tie legs together with kitchen twine and tuck wing tips under.
5. Place turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
6. Roast for about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165°F (75°C). Baste every 45 minutes with pan juices.
7. Let turkey rest for 20-30 minutes before carving. Reserve pan drippings for gravy.

Tips

• For extra crispy skin, increase oven temperature to 425°F for the last 20 minutes of roasting.
• Let turkey rest before carving to allow juices to redistribute.
• Leftover turkey can be stored in the refrigerator for up to 4 days.

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