Roasted Turkey
This succulent turkey recipe is easy to prepare and full of flavor, making it perfect for family gatherings and holiday feasts.
Ingredients
Main Ingredients
- 12 lb Whole Turkey (Fresh or thawed) The star of the meal! Choose a fresh turkey for optimal flavor, or a well-thawed one.
- 1 cup Butter (Softened) Adds richness and helps achieve beautifully golden skin.
- 2 tbsp Poultry Seasoning A blend of savory herbs that infuses warmth and comfort.
- 1 tsp Salt Essential for enhancing flavors.
- 0.5 tsp Black Pepper Adds kick to balance the richness.
- 1 medium Onion (Quartered) Adds depth of flavor.
- 2 stalks Celery (Chopped) Provides a subtle layer of flavor.
- 2 pieces Carrots (Chopped) Enhances the vegetable medley.
- 4 cloves Garlic (Crushed) Complements the overall dish beautifully.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Ensure your turkey is completely thawed and pat it dry with paper towels.
Seasoning
- In a bowl, mix the softened butter with poultry seasoning, salt, and black pepper until well combined. Rub this mixture under the skin and all over the turkey.
Stuffing
- Stuff the quartered onion, chopped celery, carrots, and crushed garlic inside the turkey cavity.
Trussing
- Tuck the wing tips under the turkey and tie the legs together with kitchen twine.
Roasting
- Place the turkey breast side up on a rack in a roasting pan. Cover with aluminum foil and roast for about 13-15 minutes per pound.
Basting
- Every 45 minutes, remove the foil and baste the turkey with pan juices.
Temperature Check
- Use a meat thermometer to check that the internal temperature reaches at least 165°F (75°C) in the thickest part of the thigh.
Resting
- Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.
Serving
- Carve your turkey and serve alongside your favorite sides.
Notes
For the moistest turkey, consider brining it the night before. Use a meat thermometer for precision, and broil for the last 10 minutes for a crispy skin!