Description
This Classic Roasted Turkey recipe guides you through creating a perfectly golden, juicy turkey infused with fresh herbs and a rich blend of butter and aromatics. Ideal for holiday feasts, the turkey is roasted first at high heat to crisp the skin, then slow-cooked to tender perfection, resulting in a flavorful main dish that serves 10.
Ingredients
Broth and Aromatics
- 1 quart chicken stock
- 1 onion, quartered
- 4 garlic cloves, whole
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 lemon, quartered
- Fresh herbs (optional: rosemary, thyme, sage)
Main
- 1 whole turkey (neck and giblets removed)
- 1 stick unsalted butter, softened to room temperature
- Salt and pepper, to taste
Instructions
- Bring Turkey to Room Temperature: Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. Pat it dry thoroughly with paper towels to ensure crispy skin during roasting.
- Preheat Oven: Set your oven to 450°F (230°C) to start roasting at high heat, which helps to brown and crisp the skin.
- Prepare Roasting Pan: Pour about 1 inch of chicken stock into a large roasting pan. Add quartered onion, whole garlic cloves, carrots, and celery chunks to the pan to create flavorful steam and aromatics during roasting.
- Stuff the Turkey: Stuff the turkey cavity with the lemon quarters, onion pieces, fresh herbs, salt, and pepper for added flavor inside the bird.
- Butter and Season: Rub the entire turkey generously with softened unsalted butter. Season all over with salt and pepper to enhance taste and crispness.
- Initial High-Heat Roast: Place the turkey breast-side up on a roasting rack set inside the pan. Roast uncovered at 450°F for 30 minutes to brown the skin.
- Lower Temperature and Continue Roasting: Cover the turkey breast loosely with aluminum foil to prevent over-browning. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature at the thickest part of the thigh registers 165°F (75°C), ensuring safe, juicy meat.
- Rest the Turkey: Remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows juices to redistribute for moist slices.
- Serve and Enjoy: Carve the turkey and serve it alongside your favorite holiday sides.
Notes
- Bringing the turkey to room temperature prevents uneven cooking and helps achieve crisp skin.
- Using a roasting rack ensures even heat circulation around the turkey for consistent cooking.
- Letting the turkey rest after roasting is vital to keep the meat moist.
- Optional fresh herbs in the cavity add fragrant flavor but can be omitted based on preference.
- Monitor internal temperature carefully to avoid under or overcooking.
