Looking for a show-stopping centerpiece for your holiday table? This Classic Roast Turkey is your answer. With a perfectly golden skin and juicy, flavorful meat, it's the kind of recipe that turns a meal into a celebration.
First off, the star of the show: the turkey. A 12-14 pound bird is ideal for most family gatherings. The butter is essential for that crispy, golden skin and adds richness. Our flavor base includes salt, pepper, garlic powder, and onion powder, which provide a savory depth. The herbs—thyme, rosemary, and sage—bring an aromatic, earthy quality that screams comfort. A lemon and onion in the cavity add moisture and a hint of zest, while whole garlic cloves enhance the savory profile. Lastly, chicken broth in the roasting pan keeps the bird moist and flavorful throughout cooking.
This roast turkey pairs beautifully with classic sides like buttery mashed potatoes, cranberry sauce, and roasted vegetables. For a touch of freshness, consider a crisp green salad with a light vinaigrette. And don't forget the stuffing—it's practically a requirement!
Start by preheating your oven to 325°F (165°C). It's important to have the oven hot and ready to go. Next, in a small bowl, mix the softened butter with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage. This herb butter is going to work its magic on the turkey.
Take your turkey and pat it dry with paper towels. This step is crucial for achieving that much-desired crispy skin. Gently loosen the skin over the breast and thighs using your fingers—be careful not to tear it. Now, take half of your butter mixture and rub it under the skin. Be generous! Use the rest of the butter to coat the entire turkey.
Stuff the cavity of the turkey with the quartered lemon, onion, and garlic cloves. These will infuse the meat with a subtle citrusy and savory note. Place the turkey on a rack in your roasting pan and pour the chicken broth into the bottom of the pan. This will keep the meat moist and add flavor to the drippings.
Roast your turkey in the preheated oven for about 3 to 3.5 hours. A meat thermometer is your best friend here—aim for 165°F (74°C) in the thickest part of the thigh. Remember to baste the turkey every 45 minutes with the pan juices to keep that skin beautiful and the meat juicy.
Once your turkey is perfectly golden and cooked through, remove it from the oven. Cover it loosely with foil and let it rest for 20-30 minutes before carving. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful.
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