Perfect Roast Turkey (Print version)
A reliable herb butter roast turkey with golden skin, juicy meat, simple aromatics, and clear doneness cues.
# Ingredients:
For the turkey
01 -
1 whole turkey, 12-14 lb (5.4-6.4 kg), fully thawed
02 -
2 teaspoons kosher salt, plus more if needed
03 -
1 teaspoon black pepper
04 -
1 tablespoon olive oil
For the herb butter
05 -
1/2 cup (113 g) unsalted butter, softened
06 -
4 cloves garlic, finely minced
07 -
1 tablespoon chopped fresh rosemary
08 -
1 tablespoon chopped fresh thyme
09 -
1 tablespoon chopped fresh sage
10 -
1 teaspoon lemon zest
For the cavity and pan
11 -
1 yellow onion, quartered
12 -
1 lemon, quartered
13 -
2 celery ribs, cut into large pieces
14 -
2 carrots, cut into large pieces
15 -
4 sprigs fresh thyme or rosemary
16 -
1 cup (240 ml) low-sodium chicken or turkey broth
# Instructions:
01 -
Remove the neck and giblets from the turkey. Pat the turkey very dry inside and out with paper towels, then let it stand at room temperature for 45 minutes.
02 -
Set the oven to 425°F. Place a rack inside a roasting pan and add the broth to the bottom of the pan.
03 -
In a small bowl, mash the softened butter with garlic, rosemary, thyme, sage, lemon zest, salt, and pepper until evenly combined.
04 -
Gently loosen the skin over the turkey breast. Spread about half of the herb butter under the skin, then rub the remaining butter and olive oil over the outside of the turkey.
05 -
Place the onion, lemon, celery, carrot, and herb sprigs loosely in the cavity. Tie the legs with kitchen twine if needed and tuck the wing tips under the bird.
06 -
Roast for 25 minutes at 425°F. Reduce the oven to 325°F and continue roasting for 2 3/4 to 3 1/2 hours, tenting the breast loosely with foil if it browns too quickly.
07 -
The turkey is done when a thermometer reads 165°F in the thickest part of the breast and thigh, avoiding bone. Check more than one spot before removing it from the oven.
08 -
Transfer the turkey to a carving board and tent loosely with foil. Rest for 30-45 minutes before carving.
# Good to know:
01 -
Start with a fully thawed turkey for even roasting.
02 -
Resting is part of the cooking time and helps the slices stay juicy.
03 -
Cook turkey to 165°F in the breast and thigh for food safety.