Roasted Turkey

Transform your holiday table with this perfectly seasoned roasted turkey recipe, a true centerpiece that delivers tender, juicy meat wrapped in a golden, crispy skin. Infused with a rich herb butter made from garlic, fresh rosemary, thyme, parsley, and zesty lemon, this recipe ensures every bite is bursting with flavor. The addition of a vegetable medley and stock in the roasting pan enhances the turkey's succulence while creating aromatic pan drippings perfect for gravy. Whether you’re hosting Thanksgiving or a special family dinner, this classic oven-roasted turkey, complete with expert instructions for achieving moist meat and crispy skin, is designed to impress. Ready in just 3 hours, this crowd-pleaser serves up to eight and pairs beautifully with all your favorite holiday sides.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 12 pounds whole turkey
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 units garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons parsley, chopped
• 1 unit lemon, zested and juiced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 units carrots, roughly chopped
• 2 units celery stalks, roughly chopped
• 1 unit yellow onion, quartered
• 2 cups chicken or turkey stock

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Ensure the turkey is fully thawed and pat it dry with paper towels. Remove the giblets and neck from the turkey cavity.

Step 3

In a small bowl, combine the butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper to form a herb butter mixture.

Step 4

Carefully loosen the skin of the turkey by sliding your fingers underneath it. Spread about two-thirds of the herb butter mixture under the skin, making sure to distribute it evenly. Spread the remaining butter over the skin.

Step 5

Stuff the turkey cavity with half of the chopped carrots, celery, and quartered onion for added flavor.

Step 6

Tie the turkey legs together with kitchen twine and tuck the wingtips under the body.

Step 7

In a large roasting pan, add the rest of the chopped carrots, celery, onion, and chicken or turkey stock to the bottom of the pan.

Step 8

Place a roasting rack on top of the vegetables and then set the prepared turkey breast-side up on the rack.

Step 9

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

Step 10

Roast the turkey for approximately 15 minutes per pound (about 3 hours for a 12-pound turkey), or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).

Step 11

Remove the foil during the last 45 minutes of cooking to allow the skin to become golden and crispy.

Step 12

Remove the turkey from the oven and let it rest for 20-30 minutes before carving. This ensures the juices redistribute, keeping the turkey moist.

Step 13

Strain the pan drippings if desired and use them for making gravy.

Step 14

Carve the turkey and serve warm with your favorite side dishes.

Nutrition Facts

Serving size	6418 grams (6418.0g)

Amount per serving	% Daily Value*
Calories	8097

Total Fat 256.30g	329%
Saturated Fat 80.10g	401%
Polyunsaturated Fat 2.70g
Cholesterol 3903mg	1301%
Sodium 9860mg	429%
Total Carbohydrate 40.20g	15%
Dietary Fiber 9.80g	35%
Total Sugars 15.20g
Protein 1314.60g	2629%

Vitamin D 0IU	0%
Calcium 787mg	61%
Iron 63mg	349%
Potassium 14098mg	300%

*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: 29.9%

Protein: 68.1%

Carbs: 2.1%