Description
A classic roasted turkey with herbs and butter for a moist and flavorful Thanksgiving centerpiece.
Ingredients
Scale
- 1 (12-14 pound) whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 1 onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cups chicken broth
Instructions
- Preheat the oven to 325°F (165°C).
- Remove giblets and neck from turkey cavity; rinse the turkey inside and out, then pat dry.
- In a small bowl, mix butter, rosemary, thyme, sage, salt, and pepper. Rub the mixture all over the turkey, including under the skin.
- Place onion, carrots, and celery in the turkey cavity.
- Tie the legs together with kitchen twine and place the turkey breast-side up on a rack in a roasting pan.
- Pour chicken broth into the pan. Cover loosely with foil.
- Roast in the preheated oven for 3 to 3.5 hours, basting every 30 minutes, until the internal temperature reaches 165°F (74°C).
- Remove foil during the last 30 minutes for browning.
- Let the turkey rest for 20-30 minutes before carving.
Notes
For a crispier skin, increase oven temperature to 425°F for the last 15-20 minutes. Ensure turkey is fully thawed before cooking.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 500
- Sugar: 1g
- Fat: 25g
- Carbohydrates: 2g
- Protein: 65g