Description
This Easy Roast Turkey recipe delivers a perfectly tender and flavorful turkey with crispy skin using a simple herb butter rub and traditional roasting method. Ideal for holiday dinners or any special occasion, the recipe emphasizes drying the bird thoroughly, seasoning inside and out, and roasting at the right temperature with careful timing for a juicy, tender result.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (14-16 pounds)
- Salt & pepper to taste
Herb Butter
- 1 cup unsalted butter (2 sticks), softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper, or to taste
Inside the Turkey
- 1 lemon, halved
- A few sprigs each fresh sage, thyme, and rosemary
- 1 head garlic, broken into cloves and peeled
Instructions
- Prepare the Turkey and Butter: Take the turkey out of the fridge an hour before cooking to warm up and place it on a baking sheet to catch any spills. Let the butter soften at room temperature.
- Make Herb Butter: In a bowl, combine the softened unsalted butter with fresh sage, thyme, rosemary, minced garlic, salt, and pepper. Mash together until well mixed.
- Preheat Oven: Preheat the oven to 450°F and position the oven rack to the lower third of the oven, removing other racks to allow space for the turkey.
- Clean and Dry Turkey: Remove the turkey from its packaging, discard giblets and neck inside the cavity. Drain any excess liquid and pat the turkey dry thoroughly with paper towels.
- Season and Stuff Turkey: Season the turkey inside and out with salt and pepper, including about a teaspoon inside the cavity. Stuff the cavity with lemon halves, fresh herb sprigs, and peeled garlic cloves. Rub the herb butter all over the turkey, avoiding the very bottom of the bird. Tuck wings under and tie legs with kitchen twine for a neat appearance.
- Place Turkey in Roasting Pan: Put the turkey breast side up on the rack inside a roasting pan.
- Start Roasting: Put the roasting pan in the oven and immediately reduce heat to 350°F.
- Roast Until Done: Roast for about 3 hours (13 minutes per pound for a 14-pound bird), starting temperature checks at about 2.5 hours. Use an instant-read thermometer inserted into the thickest thigh, aiming for 165°F. When the skin browns before done, loosely cover with foil to prevent burning.
- Rest the Turkey: Once done, carefully tilt the rack to drain juices into the pan. Transfer the turkey to a cutting board and rest uncovered for 20 minutes before carving to allow juices to redistribute.
- Optional: Use the collected pan drippings to make gravy while the turkey rests.
Notes
- Adjust butter and cavity ingredients if your turkey is much larger or smaller than 14-16 pounds.
- Use sea salt or kosher salt for best flavor; reduce salt in the herb butter if using a pre-brined turkey.
- An instant-read thermometer is essential for ensuring the turkey is cooked safely and perfectly.
- Do not baste during cooking; the herb butter and proper roasting yield crispy skin.
- Letting the turkey rest after roasting prevents dry meat by allowing juices to redistribute.
- Removing giblets and neck prior to cooking helps avoid unpleasant flavors and ensures safety.
Nutrition
- Serving Size: 1 serving (approx. 6 ounces cooked turkey)
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
