Juicy Roast Turkey

Elevate your holiday table with this irresistibly juicy roast turkey recipe, perfect for creating a centerpiece that's as flavorful as it is impressive. Infused with a rich blend of fresh rosemary, thyme, and sage, this 12-pound turkey is slathered in a garlic-herb butter that adds incredible flavor while keeping the meat tender and moist. A medley of aromatics—lemon, onion, celery, and carrots—fills the cavity, adding depth to the roasted flavor, while a splash of chicken broth in the pan ensures extra moisture throughout the cooking process. The result? Perfectly golden, crispy skin and succulent, melt-in-your-mouth meat. With easy-to-follow cooking tips and resting instructions, this recipe guarantees a show-stopping bird for Thanksgiving, Christmas, or any special gathering. Let this foolproof roasted turkey become the highlight of your feast!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 2 tablespoons fresh sage
• 4 cloves garlic cloves, minced
• 1 whole lemon, sliced
• 1 whole yellow onion, quartered
• 2 stalks celery, chopped
• 2 whole carrot, chopped
• 2 cups chicken broth
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1.5 teaspoons black pepper

Directions

Step 1

Remove the turkey from the refrigerator and let it come to room temperature for about an hour before cooking. Preheat your oven to 325°F (165°C).

Step 2

Remove the giblets and neck from the turkey cavity, and rinse the turkey inside and out under cold water. Pat the turkey dry with paper towels.

Step 3

In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, and sage. Add 1 teaspoon of salt and 1 teaspoon of black pepper to the butter mixture.

Step 4

Carefully loosen the turkey’s skin by sliding your fingers under it, being careful not to tear it. Rub half of the herb butter mixture under the skin, and the remaining half on top of the skin.

Step 5

Stuff the turkey cavity with the sliced lemon, quartered onion, celery, and one of the chopped carrots. Tie the legs together with kitchen twine and tuck the wings under the bird.

Step 6

Place the turkey in a large roasting pan on a rack. Drizzle the skin with olive oil and sprinkle the remaining salt and pepper evenly over the turkey.

Step 7

Add the remaining chopped carrot to the bottom of the roasting pan, along with the chicken broth. The liquid will help keep the turkey moist during cooking.

Step 8

Cover the turkey loosely with aluminum foil and roast in the preheated oven. For a 12-pound turkey, calculate cooking time at about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 9

Remove the foil during the last hour of cooking to allow the skin to brown. If the skin is browning too quickly, place the foil back on lightly.

Step 10

Once cooked, remove the turkey from the oven and tent it with foil. Let it rest for at least 30 minutes before carving to ensure the juices redistribute.

Step 11

Carve and serve your juicy roast turkey alongside your favorite sides for a delicious feast!

Nutrition Facts

Serving size	6507.6 grams (6507.6g)

Amount per serving	% Daily Value*
Calories	8625

Total Fat 315.50g	404%
Saturated Fat 115.00g	575%
Polyunsaturated Fat 2.70g
Cholesterol 4058mg	1353%
Sodium 9272mg	403%
Total Carbohydrate 43.50g	16%
Dietary Fiber 11.20g	40%
Total Sugars 16.20g
Protein 1319.00g	2638%

Vitamin D 0IU	0%
Calcium 839mg	65%
Iron 64mg	358%
Potassium 14459mg	308%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 63.6%

Carbs: 2.1%