Classic Roast Turkey (Print Version)
Golden whole turkey with juicy interior, seasoned with herbs and butter. Ideal for memorable feasts.
# Ingredients:
→ Main
01 -
1 whole turkey (12 to 14 pounds)
02 -
1/2 cup unsalted butter, softened
03 -
2 tablespoons salt
04 -
1 tablespoon ground black pepper
05 -
2 teaspoons dried thyme
06 -
2 teaspoons dried rosemary
07 -
1 onion, quartered
→ Optional
08 -
4 cups prepared stuffing
→ Pan Juices
09 -
2 cups turkey broth
# Steps:
01 -
Preheat oven to 325°F (165°C).
02 -
Rinse turkey thoroughly under cold water and dry completely using paper towels.
03 -
Spread softened unsalted butter evenly over the turkey, ensuring to work some under the skin.
04 -
Sprinkle salt, ground black pepper, dried thyme, and dried rosemary over the entire turkey and inside the cavity.
05 -
Stuff the cavity with quartered onion and, if desired, prepared stuffing.
06 -
Pour turkey broth into the base of the roasting pan surrounding the bird.
07 -
Roast turkey in preheated oven for 13 to 15 minutes per pound, basting every hour with pan juices.
08 -
Insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
09 -
Allow turkey to rest for at least 20 minutes before carving and serving.
# Notes:
01 -
For crispier skin, leave turkey uncovered in the refrigerator for several hours before roasting.