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Thanksgiving Turkey (sliced) Recipe

American · Main course · 210 min total

A foolproof method for a juicy, golden-brown turkey that slices beautifully for your Thanksgiving feast.

Ingredients

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lemon, halved
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 cups low-sodium chicken broth

Instructions

1. Preheat oven to 325°F (165°C). Remove turkey neck and giblets; pat turkey dry with paper towels.
2. In a small bowl, mix softened butter with rosemary, thyme, sage, salt, and pepper. Rub mixture under the skin of the turkey breast and over the outside.
3. Stuff the cavity with lemon halves, onion quarters, and garlic cloves. Tie legs together with kitchen twine and tuck wing tips under the body.
4. Place turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan (not over the turkey).
5. Roast turkey for about 2 1/2 to 3 hours, basting every 45 minutes with pan juices, until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
6. If turkey browns too quickly, tent loosely with foil. Let rest for 20-30 minutes before carving and slicing.

Tips

• For extra crispy skin, increase oven to 425°F for the last 15 minutes of roasting.
• Reserve pan drippings for making gravy.
• Leftover turkey can be stored in the refrigerator for up to 4 days.

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