Description
This classic roast turkey recipe delivers a juicy and flavorful centerpiece perfect for Thanksgiving or any festive occasion. Infused with aromatic herbs, garlic, and lemon, the turkey is roasted to a golden perfection, ensuring tender meat with a crispy, buttery skin. The use of chicken stock in the roasting pan keeps the turkey moist throughout the long roasting process.
Ingredients
Scale
Turkey and Aromatics
- 1 12-15 pound turkey, neck & giblets removed
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 lemons, quartered
- 1 head garlic, whole, halved horizontally
- 10 sprigs thyme
- 5 sprigs rosemary
- 5 sprigs sage
Seasoning and Liquids
- ½ cup unsalted butter, melted
- 2 cups chicken stock
- Kosher salt & black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 450°F (232°C) to start warming up while you prepare your turkey.
- Prepare the Turkey: Pat the turkey dry thoroughly with paper towels. Season the cavity heavily with kosher salt and black pepper. Fill the cavity with quartered onion, roughly chopped carrots, quartered lemons, halved garlic head, and all the fresh herb sprigs, infusing the bird with flavor from inside. Tuck the wings underneath the turkey to prevent burning during roasting, place the bird on a rack inside a roasting pan, and tie the legs together securely with kitchen twine.
- Apply Butter and Seasoning: Brush the entire turkey with melted unsalted butter, ensuring even coverage on all sides. Season the exterior generously with additional salt and black pepper for a well-balanced flavor and a crisp, golden skin.
- Add Stock and Roast: Pour 2 cups of chicken stock into the bottom of the roasting pan to keep the meat moist and to help catch flavorful drippings for gravy. Place the turkey in the preheated oven and roast at 450°F for 30 minutes to brown the skin.
- Reduce Heat and Continue Roasting: After 30 minutes, lower the oven temperature to 350°F (177°C) and continue roasting for 3 to 4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C). The turkey will continue cooking after removal and reach a safe internal temperature of 165°F (74°C).
- Rest the Turkey: Remove the turkey from the oven and tent lightly with foil. Let it rest for 15-20 minutes to allow the juices to redistribute, ensuring moist and tender slices when carved.
Notes
- This roast turkey recipe is perfect for Thanksgiving, offering a juicy, flavorful bird enhanced with garlic, fresh herbs, and lemon.
- Using a roasting rack helps heat circulate around the turkey for even cooking and crispier skin.
- Check the internal temperature as oven times may vary depending on your bird’s size and oven efficiency.
- Letting the turkey rest is essential to lock in juices and improve carving.
- Use the pan drippings along with the chicken stock to make a delicious homemade turkey gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 907 kcal
- Sugar: 3 g
- Sodium: 902 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 156 g
- Cholesterol: 488 mg
