Moist Oven Roasted Turkey

Experience the ultimate centerpiece for your holiday table with this Moist Oven Roasted Turkey recipe! Perfectly golden and irresistibly juicy, this recipe combines the richness of herb-infused butter with the bright flavors of fresh rosemary, thyme, sage, and a hint of lemon. The turkey is stuffed with aromatics like onion, celery, and carrots, which enhance its savory flavor profile while keeping it wonderfully moist. Slow-roasted to perfection, the skin crisps beautifully as the bird bakes atop a bed of chicken broth for extra moisture. With simple trussing techniques and a foolproof roasting method, this 12-pound turkey is ideal for serving a festive gathering of 12 guests. Whether it’s for Thanksgiving or a cozy family dinner, this classic yet elevated turkey recipe will be the star of your feast, delivering tender, flavorful meat with every bite.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 12

Ingredients

• 12 pounds Whole turkey
• 1 cup Unsalted butter, softened
• 6 cloves Garlic, minced
• 2 tablespoons Fresh rosemary, chopped
• 2 tablespoons Fresh thyme, chopped
• 2 tablespoons Fresh sage, chopped
• 2 tablespoons Salt
• 1 tablespoon Black pepper, freshly ground
• 1 Lemon, halved
• 1 Onion, quartered
• 2 Celery stalks, chopped
• 2 Carrots, chopped
• 2 cups Chicken broth
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the giblets and neck from the turkey cavity, and pat the turkey dry with paper towels.

Step 3

In a small bowl, mix the softened butter with the minced garlic, chopped rosemary, thyme, and sage, along with 1 tablespoon of salt and 1/2 tablespoon of black pepper.

Step 4

Carefully loosen the skin of the turkey by sliding your fingers under the skin over the breast and thighs. Spread half of the herb butter mixture underneath the skin and the remaining half over the skin.

Step 5

Season the turkey cavity with 1 tablespoon of salt and 1/2 tablespoon of black pepper. Stuff the cavity with the halved lemon, quartered onion, chopped celery, and chopped carrots.

Step 6

Truss the turkey legs with kitchen string and tuck the wings underneath the bird to prevent them from burning.

Step 7

Place the turkey on a roasting rack set inside a large roasting pan. Brush the turkey with olive oil to encourage browning.

Step 8

Pour 2 cups of chicken broth into the bottom of the roasting pan to keep the turkey moist during roasting.

Step 9

Tent the turkey loosely with aluminum foil and place it in the preheated oven.

Step 10

Roast the turkey for approximately 13–15 minutes per pound, or until the thickest part of the breast reaches an internal temperature of 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C).

Step 11

Remove the aluminum foil during the last 45 minutes of roasting to allow the skin to crisp up.

Step 12

Once fully cooked, remove the turkey from the oven and let it rest, tented with foil, for at least 20–30 minutes before carving.

Step 13

Save the drippings from the roasting pan to make a gravy, if desired. Serve and enjoy your moist oven-roasted turkey!

Nutrition Facts

Serving size	6763.9 grams (6763.9g)

Amount per serving	% Daily Value*
Calories	9541

Total Fat 412.00g	528%
Saturated Fat 180.60g	903%
Polyunsaturated Fat 2.70g
Cholesterol 4327mg	1442%
Sodium 18873mg	821%
Total Carbohydrate 49.40g	18%
Dietary Fiber 14.70g	53%
Total Sugars 18.10g
Protein 1321.30g	2643%

Vitamin D 0IU	0%
Calcium 945mg	73%
Iron 66mg	364%
Potassium 14983mg	319%

*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: 40.3%

Protein: 57.5%

Carbs: 2.1%