Description
This Best Roasted Turkey recipe features a succulent, juicy turkey enhanced with a flavorful herb butter made from fresh herbs, garlic, lemon, and Worcestershire sauce. Brined (optional) and slow-roasted at a low temperature, the turkey is basted regularly and rested to perfection, ensuring tender meat with crispy skin perfect for holiday gatherings or special occasions.
Ingredients
Scale
Turkey and Aromatics
- 1 (12 to 20 pound) turkey, brined (optional but recommended) and trussed
- 1 large onion, cut into wedges
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves, smashed
- 8 fresh thyme sprigs
- 4 sage leaves
- 2 quarts (8 cups) chicken stock or water
Herb Butter
- 1 pound (460 grams) salted butter, softened
- 1 teaspoon fine sea salt
- 1 tablespoon coarse ground pepper
- 1 teaspoon Worcestershire sauce or Pickapepper sauce
- 3 garlic cloves, smashed
- 1 lemon, zested and juiced
- 1/2 cup parsley leaves
- 1/4 cup sage leaves
- 2 tablespoons fresh thyme leaves
Instructions
- Make the Herb Butter: In a food processor, blend the softened butter, salt, pepper, Worcestershire sauce, garlic, lemon zest, lemon juice, parsley, sage, and thyme until smooth. Set aside.
- Prepare the Turkey: Preheat the oven to 325°F (162°C). Adjust the oven racks to accommodate the size of the turkey to ensure even heat circulation.
- Prepare the Roasting Pan: Place the onion wedges, chopped carrots, celery stalks, smashed garlic cloves, thyme sprigs, sage leaves, and chicken stock or water into the bottom of a large roasting pan. Position a roasting rack on top of the vegetables and liquid.
- Rub Herb Butter Under the Skin: Gently separate the skin from the turkey breast without tearing it. Apply the prepared herb butter generously underneath the skin, massaging it evenly to cover the breast meat with flavor.
- Apply Herb Butter on Skin: Melt about one-quarter of the herb butter and brush it over the entire turkey. Flip the turkey breast-side up and brush with the remaining melted herb butter for a flavorful, crispy skin.
- Roast the Turkey: Place the turkey on the roasting rack and roast in the preheated oven for approximately 14 minutes per pound. Rotate the pan every hour for even cooking. Baste the turkey with its juices and additional herb butter every 30 minutes to keep it moist and flavorful.
- Monitor Internal Temperature: When the turkey starts to appear about two shades lighter than your desired doneness, tent it loosely with foil to prevent over-browning. Continue roasting until an internal thermometer inserted into the thickest part of the thigh reads 160°F (71°C).
- Rest the Turkey: Remove the turkey from the oven and transfer it to a cutting board or serving platter. Tent with foil and let it rest for 30 minutes to an hour. This resting period allows juices to redistribute and the internal temperature to rise to 165°F due to carry-over cooking, ensuring juicy, tender meat.
Notes
- Brining the turkey is optional but helps enhance moisture and flavor.
- Use a kitchen thermometer to ensure accurate internal temperature and safe cooking.
- Resting the turkey is crucial to allow juices to settle for moist meat.
- Rotating the roasting pan every hour ensures even cooking and browning.
- Adjust roasting time based on the actual weight of your turkey (about 14 minutes per pound).
- If you prefer, replace Worcestershire sauce with Pickapepper sauce for a different flavor profile.
