Description
This classic roasted turkey recipe delivers a juicy and flavorful centerpiece for your holiday gatherings. The bird is seasoned with a fragrant blend of fresh herbs, garlic, and paprika, then roasted to perfection with aromatic vegetables and basted regularly to ensure moistness and a crispy, golden skin.
Ingredients
Scale
Turkey and Seasoning
- 12-14 lb whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 2 tsp paprika
- 1 tbsp salt
- 1 tsp black pepper
Stuffing and Aromatics
- 2 lemons, quartered
- 1 onion, quartered
- 2 carrots, peeled and halved
- 2 celery stalks, halved
Basting Liquid
- 2 cups chicken or turkey broth
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for slow roasting the turkey evenly.
- Prepare Herb Butter: In a bowl, combine the softened butter with minced garlic, chopped rosemary, thyme, parsley, paprika, salt, and black pepper. Mix well to create a fragrant herb butter.
- Prepare Turkey: Pat the turkey dry with paper towels inside and out. Carefully loosen the skin over the breast and thighs without tearing. Spread a generous amount of the herb butter under the skin, and rub the remaining butter all over the outside of the turkey.
- Stuff and Arrange Aromatics: Stuff the turkey cavity with quartered lemons and onions. Place the peeled carrots and celery stalks in the bottom of a large roasting pan to create a flavor bed.
- Position Turkey: Place the turkey breast-side up on a rack set inside the roasting pan over the vegetables. Tuck wings under to prevent burning.
- Roast the Turkey: Put the turkey in the preheated oven and roast for about 3 to 3.5 hours (approximately 13 minutes per pound). Baste the turkey every 45 minutes with warm chicken or turkey broth to keep it moist and enhance flavor.
- Check Temperature: Begin checking the internal temperature about 30 minutes before the estimated finish time. The turkey is done when the thickest part of the thigh reaches 165°F (74°C).
- Rest Turkey: Remove the turkey from oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Carve and Serve: Carve the turkey and serve alongside your favorite side dishes and gravy made from the pan drippings.
Notes
- Allow sufficient time for the turkey to thaw safely in the refrigerator before cooking (approximately 24 hours per 4-5 pounds).
- Resting the turkey after roasting is crucial for juicy slices.
- Use a meat thermometer for best results to avoid overcooking.
- Save pan drippings to make a flavorful gravy.
- Adjust roasting time if your turkey is larger or smaller than 12-14 pounds.
