Oven Baked Turkey

Elevate your holiday feast with this succulent Oven Baked Turkey recipe, a show-stopping centerpiece that's tender, juicy, and bursting with herb-infused flavor. Prepared with a 12-pound whole turkey, it's basted in a savory blend of melted butter, zesty lemon, garlic, and fresh thyme, rosemary, and sage for a perfectly golden, crispy skin. The addition of aromatic vegetables like onion, carrots, and celery, simmered in chicken broth, creates a flavorful base for the turkey as it roasts to perfection. Simple yet elegant, this recipe is ideal for Thanksgiving, Christmas, or any festive gathering, and it’s easy to prepare with minimal fuss. Follow this foolproof guide, complete with precise cooking times and tips for achieving the ultimate roast turkey, and wow your guests with a meal they'll never forget!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 1 whole lemon
• 4 whole garlic cloves
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 bunch fresh sage
• 1 tablespoon black pepper
• 2 tablespoons salt
• 2 tablespoons olive oil
• 1 large onion
• 2 whole carrots
• 2 whole celery stalks
• 4 cups chicken broth

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the neck and giblets from the turkey's cavity, rinse the turkey under cold water and pat it dry with paper towels.

Step 3

In a small saucepan, melt the unsalted butter over low heat. Add the zest of the lemon, two crushed garlic cloves, and half of the thyme, rosemary, and sage leaves chopped finely. Stir to combine and remove from heat.

Step 4

Season the inside of the turkey cavity with 1 tablespoon of salt and 1 tablespoon of black pepper. Stuff the cavity with the lemon, cut in half, the remaining garlic cloves sliced in half, and the remainder of the thyme, rosemary, and sage leaves.

Step 5

Rub the turkey all over with olive oil and the melted herb butter mixture. Season the outside of the turkey with the remaining salt and pepper.

Step 6

Place the turkey breast side up on a rack in a large roasting pan. Tuck the wing tips under the body of the bird and tie the legs together with kitchen twine.

Step 7

Cut the onion, carrots, and celery stalks into large pieces and scatter them along with the neck and giblets (if preferred) around the turkey in the roasting pan.

Step 8

Pour the chicken broth into the roasting pan to cover the vegetables.

Step 9

Roast the turkey in the preheated oven for about 3 to 3 1/2 hours, or until the thickest part of the drumstick reaches an internal temperature of 165°F (75°C). Baste the turkey with the pan juices every 45 minutes. If the skin becomes too dark, cover it loosely with aluminum foil.

Step 10

Once cooked, remove the turkey from the oven and let it rest for at least 20 to 30 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful turkey.

Step 11

Carve the turkey and serve with the pan drippings and vegetables if desired.

Nutrition Facts

Serving size	7148 grams (7148.0g)

Amount per serving	% Daily Value*
Calories	8861

Total Fat 319.20g	409%
Saturated Fat 115.00g	575%
Polyunsaturated Fat 2.80g
Cholesterol 4058mg	1353%
Sodium 19827mg	862%
Total Carbohydrate 90.70g	33%
Dietary Fiber 32.60g	116%
Total Sugars 20.60g
Protein 1331.50g	2663%

Vitamin D 0IU	0%
Calcium 1471mg	113%
Iron 82mg	456%
Potassium 15510mg	330%

*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: 33.6%

Protein: 62.2%

Carbs: 4.2%