Roasting a turkey is a classic way to prepare this delicious bird, especially for Thanksgiving or other special occasions. Here’s a basic roast turkey recipe to get you started:
Ingredients:
1 whole turkey (12-15 pounds) Salt and pepper to taste 1/2 cup (1 stick) unsalted butter, softened 2 teaspoons dried herbs (such as thyme, rosemary, sage) 2 cloves garlic, minced 1 lemon, cut into quarters 1 onion, quartered 4-6 cups chicken or turkey broth Optional: Vegetables (carrots, celery, onions) for the roasting pan Instructions:
- Preheat the oven to 325°F (165°C).
- Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water, then pat it dry with paper towels. Season the inside of the turkey with salt and pepper.
- In a bowl, mix the softened butter, minced garlic, dried herbs, salt, and pepper to create a compound butter.
- Carefully separate the skin from the turkey breast by gently sliding your fingers under the skin, being careful not to tear it. Spread about half of the compound butter under the skin, distributing it as evenly as possible.
- Rub the remaining compound butter all over the outside of the turkey. Season the outside of the turkey generously with salt and pepper.
- Stuff the turkey cavity with lemon quarters and onion.
- If desired, place vegetables (carrots, celery, onions) in the bottom of the roasting pan to serve as a rack for the turkey.
- Place the turkey breast-side up in a roasting pan with a rack. Add 4-6 cups of chicken or turkey broth to the bottom of the pan to keep the turkey moist during roasting.
- Tent the turkey with aluminum foil, making sure it doesn’t touch the skin but covers the breast and wings. This will prevent the skin from over-browning.
- Roast the turkey in the preheated oven. Calculate the cooking time based on the turkey’s weight, typically around 15 minutes per pound, but it may vary. A meat thermometer should read 165°F (74°C) in the thickest part of the thigh when the turkey is done.
- During the roasting process, baste the turkey every 30 minutes with the pan juices. Remove the foil tent for the last 30-45 minutes to allow the skin to brown.
- Once the turkey reaches the desired temperature, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute and ensures a moist turkey.
- Carve and serve your beautifully roasted turkey with your favorite sides and gravy.
Enjoy your roast turkey with all the traditional fixings for a fantastic meal!