Perfect Roast Turkey Recipe
This perfect roast turkey recipe guides you through preparing a juicy, flavorful turkey with a herb butter rub and classic aromatics. Ideal for holiday dinners, the turkey is oven-roasted to tender perfection and rested before carving to ensure delicious, moist meat every time.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Turkey and Aromatics
- 1 whole turkey (12-14 lbs), thawed
- 1 lemon, halved
- 1 onion, quartered
Herb Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven and prepare the turkey. Preheat oven to 325°F (163°C). Remove giblets from the turkey cavity and pat the turkey dry thoroughly with paper towels to ensure crispy skin.
- Make the herb butter. In a bowl, combine the softened butter with chopped parsley, rosemary, thyme, minced garlic, salt, and black pepper until well mixed.
- Apply herb butter under and over the skin. Gently loosen the skin over the turkey breast using your fingers without tearing it. Spread half of the herb butter beneath the skin evenly. Then, rub the remaining herb butter all over the outside of the turkey.
- Stuff the turkey cavity. Place the halved lemon and quartered onion inside the turkey cavity to infuse flavor from within. Tie the legs together securely with kitchen twine to hold shape during roasting.
- Roast the turkey. Position the turkey breast-side up on a rack set inside a roasting pan. Place it in the preheated oven and roast for 3 to 3.5 hours. Baste the turkey occasionally with pan juices to keep it moist. The turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 165°F (74°C).
- Rest before carving. Remove the turkey from the oven and let it rest for at least 20 minutes. This allows juices to redistribute, resulting in tender, juicy meat. Carve and serve.
Notes
- For even cooking, allow the turkey to come to room temperature before roasting.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
- Resting the turkey after roasting is crucial for juicy meat.
- Feel free to customize the herb butter with other herbs like sage or marjoram.
- Keep the pan juices for making a delicious gravy if desired.
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