Description
This classic Thanksgiving Turkey recipe features a flavorful herb butter infused with fresh rosemary, thyme, and sage, stuffed with aromatic lemon, onion, and apple. Slow-roasted to juicy perfection at 325 degrees F, this method ensures tender meat with crisp, golden skin. Perfect for a festive holiday meal serving up to 16 guests.
Ingredients
Scale
Turkey and Aromatics
- 1 turkey (12-20 pounds)
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- 0.75 ounce fresh rosemary
- 0.75 ounce fresh thyme
- 0.75 ounce fresh sage
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 0.5 tablespoon fresh chopped sage
Instructions
- Thaw Turkey: If the turkey is frozen, thaw it in the refrigerator for 24 hours for every 5 pounds of turkey, adding one extra day to be safe.
- Bring to Room Temperature: Remove the thawed turkey from the fridge 1 hour before roasting to allow it to come to room temperature.
- Preheat Oven: Adjust the oven rack to the center position and preheat the oven to 325 degrees F.
- Make Herb Butter: Combine room temperature butter, minced garlic, salt, pepper, 1 tablespoon each of fresh chopped rosemary and thyme, and half a tablespoon of fresh chopped sage in a bowl.
- Prepare Turkey: Remove the turkey from packaging, discard or save neck and giblets for gravy, and pat the turkey dry with paper towels.
- Season and Stuff Cavity: Season the inside cavity of the turkey with salt and pepper, then stuff it with quartered lemon, onion, apple, and leftover herbs.
- Apply Herb Butter Under Skin: Gently loosen the skin above the turkey breasts and smooth a few tablespoons of the herb butter underneath the skin.
- Tuck Wings and Place on Rack: Tuck the wings underneath the bird and place the turkey on a roasting rack inside a roasting pan.
- Brush with Herb Butter: Microwave remaining herb butter for 30 seconds until softened, then brush all over the outside, legs, and wings of the turkey.
- Roast Turkey: Roast at 325 degrees F for approximately 13-15 minutes per pound, or until the internal temperature reaches 165 degrees F when measured in the middle of the thigh and breast.
- Protect Skin and Rest: About halfway through cooking, once the skin turns golden, tent the turkey with foil to prevent overcooking the breast. After roasting, let the turkey rest tented on the counter before carving on a cutting board with a sheet pan to catch juices.
Notes
- Turkey Size: For smaller crowds or preference for white meat, consider a turkey breast recipe instead.
- Herb Substitution: Use 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.
- Tinfoil Tenting: Start roasting uncovered, then cover with foil once skin is golden to protect the breast meat.
- Disposable Roasting Pan: Place chopped celery and carrots at the bottom to act as a rack and add flavor to drippings; avoid eating these vegetables.
- Electric Roasting Oven: Use the same roasting directions.
- Convection Oven: Check turkey temperature earlier (start checking after 2 hours) as it cooks faster.
- For visual guidance, refer to tutorials on carving and spatchcocking turkey for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 125 mg
