Description
A perfectly juicy and flavorful roasted turkey with aromatic herbs and a golden-brown skin, ideal for your Thanksgiving feast.
Ingredients
Scale
For the Crust:
- 1 whole turkey (12–14 lbs), thawed
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 large onion, quartered
- 4 celery stalks, chopped
- 2 carrots, chopped
- Salt and black pepper to taste
- 2 cups chicken or turkey broth
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Pat the turkey dry inside and out with paper towels.
- In a bowl, mix softened butter, rosemary, thyme, sage, garlic, lemon zest, lemon juice, salt, and pepper.
- Gently loosen the skin over the turkey breast and thighs. Spread half of the herb butter under the skin and rub the rest over the outside.
- Stuff the cavity with onion, celery, and carrots. Tie the legs together with kitchen twine.
- Place turkey breast-side up on a rack in a roasting pan. Pour broth into the bottom of the pan.
- Roast for 3 to 3.5 hours, basting every 45 minutes, until internal temperature reaches 165°F in the thickest part of the thigh.
- Let rest for 30 minutes before carving. Serve with pan juices.
Notes
You can customize the seasonings to taste.