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Thanksgiving Turkey Recipe

American · Main course · 210 min total

A classic roasted turkey with crispy skin and juicy meat, perfect for your holiday feast.

Ingredients

• 1 whole turkey (12-14 pounds), thawed
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 2 teaspoons kosher 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 from packaging, remove giblets and neck, and pat dry with paper towels.
2. In a small bowl, mix softened butter with thyme, rosemary, sage, salt, and pepper.
3. Gently loosen the skin over the turkey breast and thighs, and rub the herb butter under the skin directly onto the meat. Rub any remaining butter over the outside of the turkey.
4. Stuff the cavity with lemon halves, onion quarters, and smashed garlic cloves.
5. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
6. Place turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
7. Roast for about 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste every 45 minutes with pan juices.
8. If the skin is browning too quickly, tent loosely with foil during the last hour.
9. Remove turkey from oven and let rest for 20-30 minutes before carving.

Tips

• For extra crispy skin, let the turkey air-dry uncovered in the refrigerator overnight before roasting.
• Use the pan drippings to make a flavorful gravy.
• Leftover turkey can be stored in the refrigerator for up to 4 days.

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