Are you ready to become the hero of your Thanksgiving feast? Imagine presenting a golden, perfectly roasted turkey that makes everyone's jaws drop and taste buds dance with joy! This Simple Roasted Thanksgiving Turkey recipe is your ticket to culinary glory, transforming an ordinary holiday meal into an extraordinary gastronomic experience that will have your family and friends talking for years to come. Whether you're a first-time cook or a seasoned chef, this foolproof method guarantees a juicy, flavorful turkey that's crispy on the outside and tender on the inside.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup unsalted butter, softened
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 cups chicken broth
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- Fresh herbs (thyme, rosemary, sage)
Instructions
- Remove turkey from refrigerator 1 hour before roasting to bring to room temperature. Pat the turkey completely dry with paper towels to ensure crispy skin.
- Preheat oven to 425°F (218°C). Position oven rack in the lowest position to accommodate the large turkey.
- In a small bowl, mix softened butter with 1 tablespoon salt and 1 teaspoon black pepper to create a seasoned butter mixture.
- Carefully separate turkey skin from breast meat using your hands, creating a pocket. Spread seasoned butter underneath the skin, massaging it evenly across the breast and thighs.
- Season the exterior of the turkey with remaining salt and pepper. Stuff the cavity with quartered onion, chopped carrots, celery, and fresh herbs.
- Place turkey breast-side up on a roasting rack inside a large roasting pan. Pour chicken broth into the bottom of the pan to prevent drippings from burning.
- Tie turkey legs together with kitchen twine and tuck wing tips under the body for even cooking.
- Roast turkey at 425°F for 30 minutes to create a golden, crispy exterior. Then reduce oven temperature to 350°F (175°C).
- Continue roasting, basting every 30 minutes with pan juices. Cook until internal temperature reaches 165°F (74°C) in the thickest part of the thigh, approximately
- 5-3 hours.
- If turkey browns too quickly, cover loosely with aluminum foil to prevent burning.
- Remove turkey from oven and let rest for 20-30 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve turkey and serve with pan drippings or gravy. Garnish with remaining fresh herbs for presentation.
Tips
- Temperature is Key: Always let your turkey come to room temperature before roasting to ensure even cooking.
- Dry Skin = Crispy Skin: Pat the turkey completely dry with paper towels. Moisture is the enemy of that gorgeous golden-brown exterior.
- Butter Magic: The seasoned butter under the skin is your secret weapon for incredibly moist and flavorful meat.
- Basting Matters: Regular basting keeps the turkey juicy and helps create that stunning golden color.
- Rest and Relax: Letting the turkey rest after cooking is crucial. This allows the juices to redistribute, ensuring each slice is succulent and delicious.
- Use a Meat Thermometer: Always check the internal temperature to guarantee perfectly cooked turkey (165°F in the thickest part of the thigh).
- Don't Rush: Low and slow is the way to go. Patient roasting ensures a tender, flavorful bird that will be the star of your Thanksgiving table.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
