Perfect Roast Thanksgiving Turkey
Preparation Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes | Serves: 10-12 people
Thanksgiving is not complete without a beautifully roasted turkey taking center stage on your dining table. This guide will walk you through the process of cooking a perfect Thanksgiving turkey that’s both juicy and full of flavor.
Ingredients:
- 1 whole turkey (approximately 12-14 pounds), thawed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 cups of chicken or turkey stock
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 bunch fresh sage
Instructions:
- Preheat your oven to 325°F (165°C). Adjust the oven rack to the lower third position.
- Rinse the turkey inside and out with cold water and pat it dry with paper towels.
- In a small bowl, combine softened butter, olive oil, lemon zest, salt, and black pepper to make a compound butter.
- Loosen the skin on the turkey breast and rub a generous amount of the compound butter under the skin and all over the outside of the turkey.
- Stuff the cavity of the turkey with the quartered onion, smashed garlic cloves, and half of the fresh herbs.
- Place the turkey on a roasting rack inside a large roasting pan. Pour the chicken or turkey stock into the bottom of the pan.
- Tie the legs together with kitchen twine and tuck the wingtips under the body of the turkey.
- Insert an oven-safe meat thermometer into the thickest part of the thigh, being careful not to touch the bone.
- Rub the entire turkey with the remaining compound butter, then squeeze the lemon juice over the turkey.
- Roast the turkey in the preheated oven. Baste every 30 minutes with the pan juices. If the turkey starts to overbrown, tent it with aluminum foil.
- Cook until the meat thermometer reads 165°F (74°C) and the juices run clear when you cut between a leg and thigh, about 3 hours for a 12 to 14-pound turkey.
- Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist turkey.
- Carve the turkey and serve it on a platter garnished with the remaining fresh herbs.
Extra Tips:
- To keep the breast meat moist, consider placing a foil shield over it for the first 1-2 hours of roasting, then removing it to allow the skin to brown.
- If using a frozen turkey, ensure it is fully thawed in the refrigerator for 1-2 days before preparing to roast.
- Save the turkey drippings to make a delicious gravy to accompany your roast turkey.
Enjoy your Thanksgiving with the ultimate centerpiece – a turkey that’s guaranteed to impress your guests and make your celebration a memorable one!