Turkey Mercedes

Elevate your holiday feast with the show-stopping "Turkey Mercedes," a succulent roasted turkey recipe designed to wow your guests with its rich flavors and aromatic herbs. This 12-pound turkey, basted in garlic herb butter and infused with the fragrance of fresh rosemary, thyme, and zesty lemons, is a masterpiece of savory delight. The turkey is roasted to golden perfection, ensuring crispy, buttery skin and juicy, tender meat, with a hint of paprika for a subtle smoky kick. A splash of white wine and chicken broth in the pan creates flavorful drippings perfect for your holiday gravy. Whether you're hosting Thanksgiving or a festive family gathering, this easy-to-follow recipe, complete with pro tips for perfectly basting and crisping, guarantees an unforgettable centerpiece for your table.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 12

Ingredients

• 12 pounds whole turkey
• 3 tablespoons salt
• 2 teaspoons ground black pepper
• 1 cup unsalted butter
• 2 tablespoons olive oil
• 4 pieces fresh rosemary sprigs
• 4 pieces fresh thyme sprigs
• 6 pieces garlic cloves, minced
• 2 pieces lemon, quartered
• 1 piece yellow onion, peeled and quartered
• 2 cups chicken broth
• 1 teaspoon paprika
• 0.5 cups white wine (optional)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the turkey from its packaging, pat it dry with paper towels, and remove the giblets and neck from the cavity if included.

Step 3

In a small bowl, combine ½ cup of softened butter, minced garlic, 1 tablespoon of olive oil, paprika, 1 tablespoon of salt, and 1 teaspoon of black pepper to form a garlic herb butter mixture.

Step 4

Carefully loosen the skin of the turkey breast without tearing it. Spread half of the garlic herb butter mixture under the skin, ensuring it is evenly distributed.

Step 5

Rub the remaining garlic herb butter mixture all over the turkey, including the legs and wings.

Step 6

Stuff the cavity of the turkey with the lemon quarters, onion quarters, rosemary sprigs, and thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the bird.

Step 7

Place the turkey on a roasting rack in a large roasting pan. Pour 2 cups of chicken broth and ½ cup of white wine (if using) into the bottom of the pan.

Step 8

Brush the outside of the turkey with the remaining ½ cup of melted butter and drizzle with 1 tablespoon of olive oil. Sprinkle the bird generously with the remaining salt and pepper.

Step 9

Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 15 minutes per pound (roughly 3-4 hours for a 12-pound turkey), basting every 30 minutes with the pan juices.

Step 10

During the last 45 minutes of cooking, remove the aluminum foil to allow the skin to brown and crisp up.

Step 11

Use a meat thermometer to check the thickest part of the turkey breast and thigh. The breast should reach 165°F (74°C) and the thigh should reach 170°F (77°C).

Step 12

Once fully cooked, remove the turkey from the oven and tent it with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.

Step 13

Carve the turkey and serve alongside the pan drippings or your favorite gravy.

Nutrition Facts

Serving size	6408.3 grams (6408.3g)

Amount per serving	% Daily Value*
Calories	8650

Total Fat 315.30g	404%
Saturated Fat 114.90g	575%
Polyunsaturated Fat 2.70g
Cholesterol 4058mg	1353%
Sodium 25649mg	1115%
Total Carbohydrate 29.50g	11%
Dietary Fiber 6.10g	22%
Total Sugars 7.90g
Protein 1317.60g	2635%

Vitamin D 0IU	0%
Calcium 768mg	59%
Iron 65mg	360%
Potassium 13931mg	296%

*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: 34.5%

Protein: 64.1%

Carbs: 1.4%