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Best Roasted Turkey

This delightful roasted turkey recipe promises a juicy, flavorful, and aromatic bird that brings warmth and joy to any holiday feast.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Turkey and Preparation
  • 1 12 to 20 pound turkey, thawed, brined (recommended), and trussed This turkey will be the star of your meal, providing that tender, juicy experience everyone loves.
  • 1 pound salted butter, softened Creamy and rich, this will keep the turkey moist.
  • 1 teaspoon fine sea salt Enhances the flavors beautifully.
  • 1 tablespoon coarse ground pepper Adds that perfect touch of spice.
  • 1 teaspoon Worcestershire sauce or Pickapeppa sauce For depth and umami.
  • 3 cloves garlic, smashed Aromatic and robust.
  • 1 lemon zested and juiced Brightens the flavors with a citrusy punch.
  • ½ cup parsley leaves Fresh and vibrant.
  • ¼ cup sage leaves Earthy and aromatic.
  • 2 tablespoons fresh thyme leaves Adds a woodland fragrance.
Aromatics and Base
  • 1 large onion, cut into eight wedges Sweet and aromatic, this will form the base of your roast.
  • 2 medium carrots, roughly chopped Contributes natural sweetness.
  • 2 stalks celery, roughly chopped Adds a crisp texture.
  • 5 cloves garlic, smashed Infuses deep flavor into the roast.
  • 8 sprigs fresh thyme More of that fragrant essence.
  • 4 leaves sage For additional earthy warmth.
  • 2 quarts chicken stock Keeps everything moist and flavorful.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Adjust the oven racks to make sure your turkey can fit comfortably.
  2. Combine all the turkey butter ingredients in a food processor. Pulse until well mixed and somewhat smooth, scraping down the sides as necessary. Set aside a quarter of this mixture in a small saucepan and melt it over low heat.
Roasting
  1. In the bottom of your roasting pan, place the onion wedges, carrots, celery, smashed garlic, thyme, sage, and chicken stock.
  2. Place the turkey on a roasting rack above the aromatic vegetables. Create pockets between the skin and breast meat with your hands.
  3. Rub the unmelted turkey butter into these pockets and holes. For easier application, use a piping bag if necessary.
  4. Flip the turkey over, breast-side down, and brush some of the melted butter over the back. Flip it breast-side up again and brush the remaining melted butter all over the top. Lightly season with salt and pepper.
  5. Roast the turkey for 14 minutes per pound, checking and basting every half hour. Add water if liquid gets low, and move the pan every hour for even browning.
  6. When the turkey is two shades lighter than desired, tent it with foil and roast until internal temperature hits 160°F (71°C).
  7. Remove the turkey from the oven and let it rest for 30 minutes to an hour before carving.

Notes

Brining the turkey overnight helps to infuse moisture. Avoid opening the oven door frequently. Use a meat thermometer to ensure accuracy in doneness. Letting the turkey rest after cooking allows juices to redistribute.