How To Roast A Turkey Recipe

This turkey recipe is my go-to for the holidays because the blend of fresh herbs and citrus takes the flavor profile to a whole new level, making it both nostalgic and modern. Plus, the slow-roasting technique ensures the meat stays juicy and tender, giving me that picture-perfect golden-brown turkey every time.

I love making the perfect roasted turkey, and this recipe gives the bird amazing flavor from all the fresh herbs—thyme, rosemary, and sage. A 12 to 14-pound turkey, seasoned with kosher salt and black pepper, works wonderfully with the aromatics—onions, lemon, and garlic.

Also part of the mix, and the true star here, is melted butter. Most turkey recipes add broth to the roasting pan, but this one says to use broth as part of the basting sauce instead.

And trust me, it’s needed.

Ingredients

Turkey:
Protein dense, fat light, vitamin B6 and B12 rich.

Kosher Salt:
Improves taste, employed as an accompaniment, and as a means to make the flesh more amenable to the chef’s will.

Black Pepper:
Imparts gentle heat and complexity; emerald green and full of antioxidants.

Onion:
Delivers sweetness and fragrance and is laden with good antioxidants.

Lemon:
Provides a sharp taste, is rich in ascorbic acid, promotes digestive health.

Garlic:
Delivers a strong taste, acclaimed for its health-enhancing effects.

Fresh Herbs (Thyme, Rosemary, Sage):
Introduce aromatic flavors and essential oils.

Butter:
Adds richness and moisture; contains fat-soluble vitamins.

Chicken Broth:
Improves flavor and moisture, makes it juicy.

Ingredient Quantities

• 1 whole turkey (12-14 pounds), thawed if frozen
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 large onion, quartered
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 bunch fresh sage
• 1/2 cup unsalted butter, melted
• 2 cups low-sodium chicken broth

Instructions

1. Preheat the Oven:
Set your oven to 325°F (165°C) to warm it up.

2. Prepare the Turkey:
Take out the turkey’s giblets and dry the turkey thoroughly with paper towels. Set the turkey on a roasting rack placed in a large pan for roasting.

3. Season the Turkey:
The turkey should be massaged with kosher salt and black pepper, both of which are essential for bringing out the flavor of the meat. It is especially important to season the cavity thoroughly because that’s where the low and slow cooking really has a chance to meld flavors.

4. Stuff the Turkey:
Stuff the turkey cavity with the onion—quartered, the lemon—halved, the garlic—halved, and the fresh thyme, rosemary, and sage mix together.

5. Prepare the Butter Mixture:
Pour the melted unsalted butter over the turkey, lathering it over every inch of the bird to make sure it is coated evenly.

6. Add Liquid:
Add the chicken broth to the roasting pan and pour it in the bottom.

7. Roast the Turkey:
Put the turkey in the oven that has been warmed up to the right temperature. Roast the bird until the skin has turned a beautiful golden brown and an instant-read thermometer inserted into the thickest part of the thigh shows a reading of 165°F (75°C), which should take about 3 to 4 hours.

8. Baste Occasionally:
Basting the turkey with the juices from the bottom of the pan every hour is essential to achieving a moist, flavorful turkey. If the skin is browning too quickly, tent it loosely with aluminum foil.

9. Rest the Turkey:
When done, take the turkey from the oven and let it sit for 20-30 minutes before cutting. This is crucial for ensuring that the juices redistribute throughout the meat. Fowl is especially susceptible to drying out if carved too soon.

10. Carve and Serve:
Slice the turkey and present it with your most loved accompaniments. Relish your exquisitely roasted turkey!

Equipment Needed

1. Oven
2. Roasting pan
3. Roasting rack
4. Instant-read thermometer
5. Cutting board
6. Knife
7. Basting brush or ladle
8. Aluminum foil
9. Paper towels
10. Measuring spoons
11. Measuring cup

FAQ

• Q: How long should I roast the turkey?A: Prepare the turkey for roasting; roast it approximately 13-15 minutes per pound at 325°F (163°C) until the internal temperature is 165°F (74°C).
• Q: Should I brine the turkey before roasting?A: Brining is not necessary, but it can make the turkey tastier and juicier. If you want to brine, do it for 12-24 hours before roasting.
• Q: How do I know when the turkey is done?A: The thickest parts of the turkey breast and thigh should register 165°F (74°C) when checked with a meat thermometer.
• Q: Can I prepare the turkey a day in advance?You may season and stuff the turkey the day before roasting it, but don’t add the butter and begin roasting until the day of serving.
• Q: How often should I baste the turkey?Basting the turkey every 30-45 minutes helps ensure a moist and flavorful bird, but don’t open the oven too often; this could compromise the turkey’s cooking temperature and, by extension, its flavor.
• Q: What can I do with the drippings?B: Use the drippings to make a tasty gravy. Just deglaze the roasting pan with a bit of chicken broth and thicken it with flour or cornstarch.
• Q: How should I carve the turkey?Allow the turkey to rest for a minimum of 20 minutes. Then, begin by taking off the legs and thighs, followed by the breast meat and wings, slicing against the grain.

Substitutions and Variations

1 tablespoon of sea salt can be used instead of kosher salt.
1 tablespoon of white pepper can be substituted for black pepper.
You can replace melted butter with 2 tablespoons olive oil.
A large onion can be replaced by using one large shallot, quartered.
Two cups of vegetable broth can substitute for low-sodium chicken broth.

Pro Tips

1. Dry Brine for Extra Flavor Consider dry brining your turkey a day or two before cooking. After applying the kosher salt and black pepper, let it sit uncovered in the refrigerator. This helps the skin dry out for crispiness and allows the salt to penetrate deeper into the meat for enhanced flavor.

2. Use Aromatics for Extra Depth Add additional aromatics like a few celery stalks and carrots to the roasting pan alongside the chicken broth. They will infuse the drippings with more flavor, which can be used to make a delicious gravy afterward.

3. Butter Under the Skin Carefully separate the skin from the breast and spread some of the melted butter directly onto the meat before the outer coating. This not only adds flavor but also keeps the breast meat juicy.

4. Season Beyond the Skin Season beneath the skin for more depth of flavor. Using your fingers, gently loosen the skin over the breast meat and thighs, being careful not to rip it. Season directly on the meat as well as the skin.

5. Monitor Roasting Temperature While a constant oven temperature of 325°F is standard, consider starting the turkey at a higher temperature, around 425°F (220°C), for the first 30 minutes to help the skin crisp up, then lower to 325°F (165°C) to finish roasting. This method gives you crispy skin while ensuring the meat remains juicy.