This traditional roast turkey recipe is the centerpiece for any festive feast, offering succulent meat and perfectly crispy skin. It’s an ideal choice for holiday gatherings, bringing warmth and comfort to your dining table.
Let's break down the key players in this delicious dish. The main star is, of course, the turkey, chosen for its size to serve a crowd and its ability to soak up the flavors. A mix of salt, black pepper, garlic powder, and onion powder adds a savory base seasoning. The thyme and rosemary introduce a touch of earthiness and fragrance. Butter is used to keep the meat moist and the skin crisp. A lemon and onion stuffed inside the cavity lend moisture and a subtle hint of citrus and sweetness. Finally, chicken broth in the pan ensures a moist roast and provides the beginnings of a delicious gravy.
This roast turkey pairs beautifully with classic sides like creamy mashed potatoes, roasted vegetables, or a tangy cranberry sauce. For a twist, try serving it with a savory stuffing or a fresh green salad to balance the richness of the meal.
First up, preheat your oven to 325°F (165°C). This ensures a nice, even cooking process. Then, pat your turkey dry with paper towels. This step is crucial for that golden crispy skin. Don’t forget to remove the giblets — you can save them for making gravy or stock later.
Next, season your turkey generously inside and out with the salt, pepper, garlic powder, onion powder, thyme, and rosemary. The seasoning will penetrate the meat and enhance every bite. Gently lift the skin over the breast and rub the softened butter underneath. This not only adds flavor but keeps the meat tender.
Now, stuff the cavity with lemon halves and onion quarters. These will steam inside, infusing the meat with flavor from the inside out. Place your seasoned bird on a roasting rack in a large pan, then pour chicken broth into the pan. This liquid will keep the roasting environment moist and also serve as the base for future gravy.
Tent the turkey loosely with foil to prevent the skin from browning too quickly. Roast in your preheated oven for approximately 3 to 3.5 hours. You’re looking for an internal temperature of 165°F (74°C) in the thickest part of the thigh. For that final flourish of crispy skin, remove the foil for the last 45 minutes.
Once cooked, transfer your turkey to a carving board and let it rest for 20-30 minutes. This gives the juices time to redistribute, ensuring moist meat once you carve.
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