Preparing a perfectly roasted turkey doesn’t have to be intimidating! This recipe ensures a tender, juicy bird with golden, crispy skin and herb-infused flavor. With a simple herb butter and aromatic filling, this turkey is ideal for any holiday table or special gathering. Follow these steps to create a show-stopping centerpiece your family and friends will love!
Ingredients
Turkey
- 12 lb turkey - Sourced through Hoagland Meat
- 1 large onion
- 1 lemon
- 2 sprigs of rosemary
- 2 large sprigs thyme
- 2 sprigs of sage
- 2 tbsp kosher salt
- 1 tbsp black pepper
Herb butter
- 1 cup unsalted butter
- 6 cloves garlic minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp finely chopped rosemary
- 1 tbsp finely chopped thyme
Veggies
- 2 large onion peeled and quartered
- 6 celery ribs, rough chop
- 6 carrots roughly chopped
Directions
1. Allow turkey to come to room temperature by removing it from the fridge 1 hr before roasting.
2. Preheat the oven to 325 degrees and pat the outside of the turkey dry with paper towels, season the cavity of the turkey with salt and pepper. Then fill the cavity with onion, lemon and fresh herbs. Don't overfill the cavity as you want some airflow.
3. In a small bowl make the herb butter by softening butter and adding garlic, salt, pepper , rosemary and thyme together.
4. Loosen the skin of the turkey by gently sliding your fingers underneath. Then rub about two thirds of the herb butter between the skin of the turkey.
5. Rub the remaining herb butter all over the entire turkey on the outside.
6. Place the turkey on top of vegetables, tuck in the wing tips under the turkey to prevent from burning.
7. Place the turkey in the oven and roast for 15 minutes per pound or until the turkey reaches an internal temperature of 158-160 degrees. You don't need to baste the turkey but do keep an eye on it after it's 75% done. If you notice the skin browning too quickly you can cover the turkey where it's browning with aluminum foil. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it is removed from the oven and will rise in temperature to 165 degrees after it has rested.
8. Let the turkey rest for 30 minutes before carving. This allows the juices to redistribute, making for a delicious juicy turkey. To keep the turkey warm, you can cover with aluminum foil.
9. Carve the turkey and serve, make sure to save the juices from the pan to make turkey gravy.
10. Enjoy!
