Description

Thanksgiving Turkey is the star of the holiday table — a whole roasted bird that’s juicy on the inside with golden, crispy skin. Seasoned with herbs and butter, it’s a classic main dish that brings family and friends together.

Ingredients

1 whole turkey (12–14 pounds), thawed if frozen
1/2 cup unsalted butter, softened
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 onion, quartered
1 lemon, halved
1 head garlic, halved
2 cups chicken or turkey broth
Optional: additional herbs for stuffing cavity (parsley, thyme)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (165°C). Remove giblets and pat turkey dry with paper towels.
In a bowl, mix softened butter with salt, pepper, rosemary, thyme, and sage.
Loosen the skin over the turkey breast and rub some of the herb butter under the skin. Rub the remaining butter all over the outside of the turkey.
Stuff the cavity with onion, lemon, garlic, and optional herbs.
Place turkey on a rack in a large roasting pan. Pour broth into the bottom of the pan.
Roast turkey for about 13–15 minutes per pound, basting occasionally with pan juices. Tent loosely with foil if browning too quickly.
Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
Remove turkey from oven and let rest for 20–30 minutes before carving.

Notes

Let the turkey sit at room temperature for 30–60 minutes before roasting for even cooking.
Use a thermometer for best accuracy — don’t rely solely on pop-up timers.
Reserve pan drippings to make homemade turkey gravy.