Heritage Roast Turkey

🕒 Prep: 30 min
🔥 Cook: 3 hours 30 min
🍽 Serves: 10
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If you're looking to create a memorable centerpiece for your holiday table, this Heritage Roast Turkey recipe is just the ticket. With a few simple ingredients and easy steps, you'll be able to make a turkey that's moist, flavorful, and sure to impress your guests.

Ingredients for Heritage Roast Turkey

Turkey: The star of the show. Choose a 12-14 lb bird for even cooking and ample servings.

Butter: Softened and rubbed all over the turkey, it helps keep the meat moist while adding rich flavor.

Salt and Black Pepper: The essential seasoning duo, enhancing the natural flavors of the turkey.

Onion, Carrots, Celery: These aromatics flavor the turkey from the inside, acting like a tasty vegetable bouquet.

Chicken Broth: Poured into the pan, it creates steam to keep the turkey juicy and forms the base of the pan juices for basting.

Rosemary and Thyme: Fresh herbs that infuse the turkey with an earthy, fragrant aroma, complementing its rich flavor.

Tips & Tricks

  • Use a meat thermometer to ensure the turkey is perfectly cooked.
  • Don't skip the resting time; it makes a significant difference in juiciness.
  • For crispier skin, let the turkey air-dry in the fridge uncovered for a few hours before roasting.

Serving Suggestions

This turkey pairs wonderfully with classic sides like mashed potatoes, stuffing, and cranberry sauce. A simple green salad with a tangy vinaigrette can provide a nice contrast to the richness of the turkey.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs. Use about one-third of the amount since dried herbs are more concentrated.
What if my turkey starts to brown too quickly?
Cover it loosely with foil to prevent over-browning while the inside continues to cook.

Heritage Roast Turkey Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). It's important to have the oven ready, so once the turkey is prepped, it goes straight in.

Pat the turkey dry using paper towels. This might seem trivial, but drying the skin helps it crisp up beautifully. Place the turkey on a roasting rack within a large roasting pan.

Take your softened butter and rub it all over the turkey's skin. Ensure it's evenly coated; this is what gives you that golden, crispy skin everyone loves.

Season the turkey generously with salt and black pepper. Make sure to season both inside and out for full-flavored meat.

Stuff the turkey's cavity with quartered onion, chopped carrots, celery, rosemary, and thyme. These will cook inside the turkey, infusing it with wonderful flavors.

Pour the chicken broth into the bottom of the roasting pan. This will keep the turkey moist as it roasts and will be used for basting.

Place the turkey in the preheated oven and roast for about 3 to 3.5 hours. It's crucial to check for an internal temperature of 165°F at the thickest part of the thigh to ensure it's cooked through.

Every 30 minutes, baste the turkey with the pan juices. This keeps the meat juicy and adds flavor.

Once your turkey reaches the right temperature, remove it from the oven. Let it rest for 20 minutes before carving; this allows the juices to redistribute, making every slice moist and tender.

Why You'll Love This Recipe

  • Easy to follow, even for novice cooks.
  • The butter and herbs make the turkey exceptionally moist and flavorful.
  • Minimal prep work with maximum flavor payoff.
  • Perfect for holiday gatherings or any special occasion.

Ingredients

1 whole turkey (12-14 lbs)
1/2 cup unsalted butter, softened
2 tsp salt
1 tsp black pepper
1 onion, quartered
2 carrots, chopped
2 stalks celery, chopped
2 cups chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme

Step-by-step Instructions

1. Preheat oven to 325°F (165°C).
2. Pat the turkey dry with paper towels and place it on a roasting rack in a large roasting pan.
3. Rub the softened butter over the entire turkey, ensuring even coverage.
4. Season the turkey inside and out with salt and black pepper.
5. Stuff the cavity with onion, carrots, celery, rosemary, and thyme.
6. Pour the chicken broth into the bottom of the roasting pan.
7. Roast turkey in the preheated oven for about 3 to 3.5 hours, or until the internal temperature reaches 165°F at the thickest part of the thigh.
8. Baste the turkey every 30 minutes with the pan juices to ensure a moist bird.
9. Once cooked, remove from oven and let rest for 20 minutes before carving.

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