Description
This Easy Roast Turkey recipe delivers a perfectly juicy and flavorful turkey with a simple herb butter rub and classic roasting method. Using fresh herbs like sage, thyme, and rosemary combined with garlic and lemon for stuffing, this recipe ensures a beautifully browned skin and tender meat. The step-by-step instructions include warming the bird, seasoning inside and out, and roasting at controlled temperatures for optimal results. Perfect for holidays or special occasions, this recipe yields a moist turkey with minimal fuss and no basting required.
Ingredients
Scale
Turkey and Seasoning
- 1 (14-16 pound) whole turkey (thawed if previously frozen)
- Salt & pepper (to taste)
- 1 teaspoon salt (for inside cavity)
- 1/2 teaspoon pepper (or to taste)
Herb Butter
- 1 cup unsalted butter (2 sticks), softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
For Stuffing
- 1 lemon, halved
- A few sprigs each of fresh sage, thyme, and rosemary
- 1 head garlic, broken into cloves and peeled
Instructions
- Bring Turkey to Room Temperature: Remove the turkey from the refrigerator and let it warm up at room temperature for about one hour before roasting. Place it on a baking sheet to catch any drips when opening the packaging. Also, leave the butter out to soften.
- Prepare Herb Butter: In a bowl, combine the softened butter with finely chopped sage, thyme, rosemary, and minced garlic. Mash together thoroughly with a fork until well blended.
- Preheat Oven: Set the oven to 450°F (230°C) and adjust the oven rack to the bottom third position. Remove any extra racks to ensure enough space for the turkey.
- Prepare the Turkey: Remove the turkey from its packaging and extract the giblets and neck from inside the cavity, doing this over a sink if frozen to handle any liquid. Drain excess liquid well and place the turkey back on the baking sheet.
- Season and Stuff Turkey: Pat the turkey dry with paper towels. Season all over and inside the cavity with salt and pepper (about 1 teaspoon salt total including herb butter). Stuff the cavity with the halved lemon, a few sprigs of fresh herbs, and the peeled garlic cloves. Rub the herb butter evenly over the entire surface of the turkey, avoiding the bottom. Tuck the wings under, and optionally tie the legs together with kitchen twine for a neat presentation.
- Place Turkey on Roasting Rack: Transfer the turkey to a roasting pan rack, breast side up.
- Start Roasting: Place the roasting pan in the oven and immediately reduce the temperature to 350°F (175°C).
- Roast Until Done: Roast for approximately 3 hours (about 13 minutes per pound for a 14-pound turkey). Use an instant-read thermometer inserted into the thickest part of the thigh to check for doneness; it should read 165°F. When the turkey skin browns too early, loosely cover with foil to prevent burning and continue cooking until done. Begin checking temperature 30 minutes before estimated end time.
- Rest the Turkey: When cooking is complete, carefully tilt the roasting rack to drain juices into the pan (these can be used for making gravy). Transfer the turkey to a large cutting board or serving plate and allow it to rest for 20 minutes before carving to let juices redistribute, ensuring moist meat.
Notes
- Allowing the turkey to come to room temperature before roasting ensures even cooking.
- Do not baste during roasting; the herb butter and roasting method provide beautiful browning without drying out the meat.
- Tying the legs is optional but helps maintain a neat shape for presentation.
- Using a thermometer is critical to avoid under or overcooking.
- Covering the turkey with foil when skin browns early preserves the breast meat from burning.
- Resting the turkey after cooking is essential for juicy meat.
