Description
Thanksgiving is the perfect occasion to impress your family and friends with a succulent roasted turkey. This recipe ensures a juicy, flavorful bird with crispy skin that will be the highlight of your feast. With simple ingredients and straightforward instructions, you’ll create a memorable centerpiece for your holiday table that even the pickiest eaters will adore.
Ingredients
Scale
- 12–14 lb whole turkey
- 1 cup unsalted butter (softened)
- 3 tbsp fresh thyme (chopped)
- 3 tbsp fresh rosemary (chopped)
- 3 tbsp fresh sage (chopped)
- 10 cloves garlic (whole)
- 2 cups carrots (chopped)
- 2 cups onions (halved)
- 2 cups celery (chopped)
- 4 cups low-sodium chicken broth
- 1 cup kosher salt (for the brine)
- 1/2 cup brown sugar (for the brine)
- 2 tsp black peppercorns (for the brine)
- 2 bay leaves (for the brine)
Instructions
- Optional: Prepare brine by combining water, kosher salt, brown sugar, and spices in a large pot. Stir until dissolved. Cool completely and submerge turkey for 12-24 hours.
- Preheat oven to 325°F (165°C). Remove giblets from turkey cavity and rinse under cold water; pat dry.
- Rub softened butter all over the turkey, including under the skin. Season with salt, pepper, and herbs.
- Stuff cavity with garlic cloves and halved onions, placing chopped carrots and celery in the roasting pan.
- Roast turkey breast-side up on a rack in the pan for approximately 13-15 minutes per pound or until internal temperature reaches 165°F (75°C).
- Baste every hour with pan juices and allow turkey to rest for at least 30 minutes before carving.
- Prep Time: 30 minutes
- Cook Time: Approximately 3 hours
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approximately 5 oz cooked turkey
- Calories: 350
- Sugar: 0 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Experiment with different herbs or spices to customize flavor. Consider using olive oil instead of butter for a lighter option. Be sure to use a meat thermometer to ensure proper cooking.