Description
This Perfect Roasted Turkey recipe delivers a juicy, flavorful turkey with crispy golden skin infused with aromatic fresh herbs and garlic butter. Ideal for holiday feasts, the turkey is roasted to a perfect internal temperature, ensuring tender meat complemented by an apple, onion, and lemon stuffing that adds moisture and subtle sweetness. Resting the turkey before carving locks in all the savory juices, resulting in a delectable centerpiece for any special occasion.
Ingredients
Scale
Herb Butter
- 1 cup butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 teaspoons minced garlic
- 1 tablespoon fresh thyme, chopped (from 1/2 oz fresh thyme)
- 1 tablespoon fresh rosemary, chopped (from 1/2 oz fresh rosemary)
- 1 tablespoon fresh sage, chopped (from 1/2 oz fresh sage)
Turkey and Stuffing
- 12-15 pound turkey, thawed
- 1 onion, peeled and quartered
- 1/2 lemon, quartered
- 1 red apple, quartered
- 1 green apple, quartered
- Sprigs of fresh thyme, rosemary, and sage (for cavity stuffing)
Instructions
- Prepare the Turkey: Allow the thawed turkey to sit on the counter for 1 hour to come to room temperature. Adjust oven racks to fit the turkey in the middle. Preheat the oven to 325°F. Bringing the turkey to room temperature helps it cook evenly.
- Prepare the Herbs: Remove stems and finely chop enough rosemary, thyme, and sage to make 1 tablespoon each. These herbs will add aromatic flavor to the turkey and butter.
- Make Herb Butter: In a medium bowl, combine the softened butter, minced garlic, salt, black pepper, and the chopped thyme, rosemary, and sage. Mix well until fully incorporated to create a flavorful compound butter.
- Prepare the Turkey for Roasting: Remove packaging, neck, and giblet pack from inside the turkey. Pat the turkey dry thoroughly with paper towels to ensure crispy skin. Tuck or rotate the wings underneath the bird and place the turkey on a roasting rack set inside a roasting pan.
- Apply the Herb Butter: Rub some of the herb butter inside the cavity. Gently loosen the skin over the breast by sliding fingers under the neck flap. Spread herb butter under the skin, then rub the remaining butter over the entire outside of the turkey, saving a little for basting.
- Stuff the Cavity: Stuff the turkey cavity with the quartered apples, onion, lemon, and a few fresh herb sprigs. These aromatics will steam during roasting, adding moisture and flavor.
- Roast the Turkey: Place the turkey in the preheated oven and roast for about 15 minutes per pound. Roast until the internal temperature reaches 165°F when measured in the thickest part of the breast. When the breast skin turns golden brown, tent the turkey loosely with aluminum foil to prevent over-browning.
- Rest and Serve: Remove the turkey from the oven and allow it to rest for 15-20 minutes before carving. This resting period allows the juices to redistribute, keeping the meat moist and flavorful. Reserve the pan drippings for making gravy.
Notes
- Bringing the turkey to room temperature before roasting ensures even cooking.
- Drying the turkey thoroughly is key to achieving crispy skin.
- Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F.
- Tenting the turkey with foil prevents the skin from burning while the inside finishes cooking.
- Resting the turkey before carving locks in juices and improves tenderness.
- Pan drippings make an excellent base for homemade gravy.
