Description
This classic Thanksgiving turkey recipe ensures a juicy, flavorful centerpiece for your holiday feast, featuring a herb butter rub and aromatic vegetables roasted to perfection.
Ingredients
Scale
Turkey
- 12 to 14 lbs whole turkey
- 3 tablespoons kosher salt
- 1 cup unsalted butter, softened
- 3 tablespoons fresh herbs (thyme, rosemary, sage), chopped
- 6 garlic cloves
- 1 lemon, halved
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Vegetables
- 2 yellow onions, sliced
- 3 carrots, sliced
Instructions
- Season the Turkey: Pat the thawed turkey dry and season generously with kosher salt inside and out. Place the turkey uncovered in the refrigerator for at least 24 hours or up to 48 hours to enhance flavor and dry brine the meat.
- Prepare for Roasting: Remove the turkey from the refrigerator one hour before roasting. Preheat your oven to 325°F (165°C). In a bowl, combine the softened butter with the chopped herbs and minced garlic to create a flavorful herb butter.
- Apply Herb Butter: Gently loosen the skin of the turkey, being careful not to tear it, and spread the herb butter underneath, covering the breast and thighs thoroughly. Stuff the cavity with the lemon halves, whole garlic cloves, and additional herb sprigs for aromatic flavor.
- Prepare Roasting Pan: Arrange the sliced onions and carrots in a roasting pan as a bed for the turkey. Place a rack over the vegetables and position the turkey on the rack. Brush the turkey skin with olive oil and season with freshly ground black pepper.
- Roast the Turkey: Roast the turkey for 13 to 15 minutes per pound. Once the skin has browned to your liking, tent the turkey loosely with foil to prevent over-browning. Rotate the pan halfway through the cooking process to ensure even roasting. Use a meat thermometer to check that the internal temperature of the thigh reaches 165°F (74°C), confirming the turkey is fully cooked.
- Rest and Serve: Transfer the roasted turkey to a carving board and let it rest uncovered for 30 minutes. This allows the juices to redistribute. Slice the turkey and serve with the pan drippings or your favorite gravy.
Notes
- Dry brining the turkey for 24 to 48 hours improves flavor and juiciness.
- Gently loosening the skin helps the herb butter penetrate the meat, adding moisture and flavor.
- Resting the turkey after roasting is essential to keep it juicy when sliced.
- Use a meat thermometer to ensure the turkey is safely cooked to 165°F in the thickest part of the thigh.
- Stuffing the cavity with lemon and garlic adds moisture and aromatic flavors during roasting.