Ingredients
Scale
- Turkey Preparation:
- 1 whole turkey (12–14 lbs, fresh or thawed)
- Salt and pepper, to taste
- 1 onion, quartered
- 4 garlic cloves, smashed
- Fresh rosemary, thyme, and sage sprigs (for cavity)
- Herb Butter:
- 1 cup unsalted butter, softened
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh sage, finely chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the Turkey:
- If frozen, thaw the turkey in the refrigerator 2-3 days before cooking.
- Preheat the oven to 325°F.
- Pat the turkey dry with paper towels to remove excess moisture. This helps achieve crispy skin.
- Gently loosen the skin over the breast and legs by sliding your fingers underneath, creating a pocket for the herb butter.
- Make the Herb Butter:
- In a bowl, mix softened butter, rosemary, thyme, sage, lemon zest, garlic powder, salt, and pepper until well combined.
- Carefully spread the herb butter under the skin of the turkey, ensuring even coverage over the breast and legs.
- Rub any remaining butter over the outside of the turkey.
- Season the outside of the turkey with additional salt and pepper.
- Stuff and Prep:
- Stuff the turkey cavity with onion, garlic cloves, and a few sprigs of fresh rosemary, thyme, and sage.
- Tie the legs together with kitchen twine and tuck the wing tips under the bird.
- Roast the Turkey:
- Place the turkey on a wire rack in a large roasting pan to allow air circulation.
- Roast the turkey for about 15 minutes per pound, basting every 30 minutes with the pan juices to enhance flavor and moisture.
- Halfway through cooking, tent the breast with foil to prevent over-browning.
- Check for Doneness:
- Use a meat thermometer to check the internal temperature:
- Breast: 165°F
- Thigh: 175°F
- Juices should run clear when you pierce the thigh with a fork.
- Use a meat thermometer to check the internal temperature:
- Rest and Carve:
- Remove the turkey from the oven and let it rest for 20-30 minutes, loosely covered with foil. This allows the juices to redistribute.
- Carve the turkey and serve with your favorite sides.
Notes
Pro Tips for Success
- For Crispy Skin: Pat the turkey dry thoroughly and air-dry it uncovered in the fridge for 8-12 hours before cooking.
- For Extra Flavor: Brine the turkey for 12-24 hours using a saltwater solution before roasting.
- For Even Cooking: Rotate the roasting pan halfway through cooking.
Serving Suggestions
- Garnish the serving platter with fresh herb sprigs, pomegranate seeds, or dried cranberries for a festive touch.
- Pair with classic sides like mashed potatoes, roasted vegetables, and stuffing.
