Description
This Best Roasted Turkey recipe features a perfectly cooked, juicy turkey infused with a flavorful herb butter made from fresh thyme, sage, parsley, garlic, lemon, and Worcestershire sauce. Brined for extra moisture and slow-roasted at a low temperature, this turkey is ideal for holiday feasts and special occasions, ensuring tender meat and crispy skin.
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 the herb butter for use later.
- Prepare the Turkey: Preheat your oven to 325°F (162°C). Adjust the oven racks to accommodate the size of your turkey and roasting pan.
- Prepare the Roasting Pan: Place the onion wedges, chopped carrots, chopped celery, smashed garlic cloves, thyme sprigs, sage leaves, and chicken stock or water into the bottom of the roasting pan. Position a roasting rack over the aromatics and liquid.
- Apply Herb Butter Under the Skin: Gently separate the skin from the turkey breast without tearing it. Rub the prepared herb butter generously underneath the skin, massaging it evenly across the entire breast area to infuse flavor and moisture.
- Brush Herb Butter on the Turkey: Melt about one-quarter of the herb butter and brush it all over the turkey’s exterior. Then 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. Every hour, rotate the pan to promote even cooking, and baste the turkey every 30 minutes with pan juices or additional melted herb butter.
- Tent with Foil and Finish Roasting: When the turkey’s skin color is about two shades lighter than your desired golden brown, tent the bird loosely with foil to prevent over-browning. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 160°F (71°C).
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 30 minutes to an hour; this rest period allows juices to redistribute and the internal temperature to rise to the safe final temperature of 165°F (74°C) due to carry-over cooking.
Notes
- Brining the turkey is optional but highly recommended for a juicier and more flavorful bird.
- Make sure to gently separate the skin to avoid tearing so the herb butter stays in place under the skin layer.
- If you don’t have Worcestershire sauce, Pickapepper sauce or a mild hot sauce can be used as a substitute.
- Use a reliable meat thermometer to ensure the turkey reaches the correct internal temperature for safe consumption.
- Resting the turkey after roasting is crucial to lock in moisture, so don’t skip this step.
- The herb butter can be prepared a day ahead to save time and allow flavors to meld.
