Description
A simple, reliable, and juicy roast turkey perfect for Thanksgiving, Christmas, or any special family dinner. Crispy golden skin, tender meat, and no complicated steps.
Ingredients
- 1 whole turkey (10–16 pounds)
- 4–6 tablespoons unsalted butter, softened
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large onion, quartered
- 1 lemon, halved
- 4–6 garlic cloves
- Fresh herbs: rosemary, thyme, sage
- 1–2 cups turkey or chicken broth
- Optional: extra herbs
- Optional: citrus slices
Instructions
- Dry the turkey overnight: remove giblets, pat dry, and refrigerate uncovered on a tray overnight.
- One hour before roasting, remove the turkey from the fridge to come to room temperature.
- Preheat oven to 450°F (232°C). Rub softened butter all over the turkey, season generously with salt and pepper, and fill the cavity with onion, lemon, garlic, and herbs. Add broth to the roasting pan.
- Roast at 450°F for 30 minutes to brown the skin.
- Lower heat to 350°F (177°C) and continue roasting until the thickest part reaches 165°F (74°C), about 13 minutes per pound.
- Remove turkey from oven, tent with foil, and rest 30–40 minutes before carving.
Notes
Allow the turkey to rest before slicing for maximum juiciness. Save the pan drippings for gravy.
- Prep Time: 20 minutes
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American