Imagine a golden, perfectly roasted turkey that's so juicy and flavorful, it becomes the star of your holiday feast! This isn't just another turkey recipe - this is a culinary masterpiece that will transform your holiday dinner from ordinary to extraordinary. With a secret herb compound butter technique and foolproof cooking method, you'll create a show-stopping main course that will have everyone at the table begging for your cooking secrets.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 pounds)
- 1/2 cup butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 4 cups turkey broth
- 1/4 cup all-purpose flour
Instructions
- Remove turkey from refrigerator 1 hour before cooking to allow it to come to room temperature. Preheat oven to 325°F (165°C).
- Pat the turkey dry thoroughly with paper towels, ensuring the skin is completely moisture-free for optimal crispiness.
- In a small bowl, mix softened butter with chopped rosemary, thyme, salt, and pepper to create an herb compound butter.
- Gently separate the turkey skin from the meat using your fingers, being careful not to tear the skin. Spread the herb compound butter evenly underneath the skin, covering the breast and thigh meat.
- Rub the exterior of the turkey with additional salt and pepper, ensuring even seasoning.
- Place the turkey breast-side up on a rack in a large roasting pan. If desired, loosely stuff the cavity with aromatics like quartered onions, lemon, and fresh herbs.
- Tie the turkey legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
- Pour 2 cups of turkey broth into the bottom of the roasting pan to prevent drippings from burning and to create a base for gravy.
- Cover the turkey loosely with aluminum foil and roast in the preheated oven. For a 12-14 pound turkey, expect approximately 3 hours of cooking time.
- Remove foil during the last hour of cooking to allow the skin to brown and crisp.
- Turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
- Once cooked, remove turkey from oven and let rest for 20-30 minutes before carving to allow juices to redistribute.
- For gravy, strain pan drippings and separate fat. In a saucepan, whisk flour into remaining broth and drippings, cooking until thickened and smooth.
- Carve turkey and serve hot with the prepared gravy, garnishing with fresh herbs if desired.
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 to achieve that irresistible golden, crispy exterior.
- Herb Compound Butter Magic: The secret to incredibly flavorful meat is gently separating the skin and spreading herb butter underneath.
- Basting and Monitoring: Use turkey broth in the pan to prevent burning and create a delicious base for gravy.
- Rest is Best: Always let your turkey rest 20-30 minutes after cooking to redistribute juices, ensuring each slice is moist and tender.
- Temperature Check: Use a meat thermometer to ensure the turkey reaches 165°F in the thickest part of the thigh - no dry turkey here!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 45g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 140mg
