Description
A classic Thanksgiving turkey recipe featuring a flavorful herb butter rub and seasoned stuffing with lemon, onion, and apple. Roasted to perfection at 325 degrees Fahrenheit, this turkey is tender, juicy, and golden brown with crispy skin.
Ingredients
Scale
Main Ingredients
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- .75 ounce container fresh rosemary
- .75 ounce container fresh thyme
- .75 ounce container fresh sage
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 1/2 tablespoon fresh chopped sage
Instructions
- Thaw the Turkey: If frozen, thaw the turkey in the refrigerator allowing 24 hours for every 5 pounds. Give yourself an extra day for safety.
- Bring to Room Temperature: Remove the thawed turkey from the fridge one hour before roasting to let it come to room temperature.
- Preheat Oven: Adjust your oven rack so the turkey will sit in the center of the oven and preheat to 325 degrees Fahrenheit.
- Make Herb Butter: Combine softened unsalted butter, minced garlic, salt, pepper, 1 tablespoon each chopped rosemary and thyme, and 1/2 tablespoon chopped sage in a bowl. Reserve remaining fresh herbs for stuffing.
- Prepare Turkey: Remove the turkey from packaging and discard or save the neck and giblets. Pat the turkey very dry with paper towels.
- Season the Cavity: Season the cavity with salt and pepper. Stuff it with the quartered lemon, onion, apple, and the leftover fresh herbs.
- Apply Herb Butter Under Skin: Use your fingers to loosen and lift the skin above the breasts and smooth several tablespoons of the herb butter underneath the skin.
- Tuck Wings and Place Turkey: Tuck the wings under the turkey and place it on a roasting rack inside a roasting pan.
- Baste Turkey: Microwave remaining herb butter for 30 seconds to soften and brush all over the outside of the turkey, including legs and wings.
- Roast Turkey: Roast at 325 degrees Fahrenheit for about 15 minutes per pound until the internal temperature in the middle of the thigh and breast reaches 165 degrees Fahrenheit.
- Cover with Foil if Needed: Check halfway through cooking. Once skin is golden brown, tent the turkey with foil to prevent overcooking breast meat.
- Rest and Carve: After roasting, tent the turkey with foil and let rest on the counter. Then move it to a cutting board inside a sheet pan to catch juices while carving.
Notes
- If cooking for fewer people or prefer white meat, try a turkey breast recipe instead.
- To substitute dried herbs, use 1 teaspoon dried herbs per 1 tablespoon fresh chopped herbs.
- Start roasting uncovered, then tent with foil once the skin turns golden brown to protect the breast meat.
- For disposable roasting pans, place celery and carrot chunks on the bottom to elevate the turkey and add flavor for gravy, though vegetables are not recommended for eating.
- Follow the same directions for electric roasting ovens.
- When using a convection oven, start checking temperature after 2 hours as cooking time is faster.
- Consider spatchcocking the turkey to cut cooking time in half.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 135 mg
