Carved Roast Turkey
- Callum Rivers
- Oct 6, 2024
- 2 min read
Photo: Angelika Heine / stock.adobe.com
A Roast Turkey is the quintessential centerpiece for holiday feasts, especially during Thanksgiving and Christmas.
This recipe yields a perfectly golden and juicy turkey, making it a memorable highlight at your festive gatherings.
With aromatic herbs and a delicious buttery seasoning, this dish is sure to impress your guests.
Ingredients
1 whole turkey (12–14 lbs), thawed if frozen
1/2 cup unsalted butter, softened
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 lemon, quartered
1 large onion, quartered
4 cloves garlic, smashed
2 cups chicken broth (or turkey broth)
Fresh herbs and lemon wedges (for garnish)
Instructions
Step 1: Prepare the Turkey
Preheat the oven to 325°F (160°C). Pat the turkey dry with paper towels. Gently loosen the skin around the breast and thighs, being careful not to tear it.
Step 2: Season the Turkey
In a small bowl, mix together the butter, olive oil, salt, pepper, thyme, rosemary, and sage. Rub this mixture generously under the turkey’s skin and all over the outside, ensuring it’s evenly coated. Stuff the cavity with lemon quarters, onion, and garlic.
Step 3: Roast the Turkey
Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the broth into the bottom of the pan to help keep the turkey moist during cooking. Roast the turkey for about 13–15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Step 4: Baste and Check
During roasting, baste the turkey every 30 minutes with the pan drippings. If the skin begins to brown too quickly, tent the turkey loosely with foil.
Step 5: Rest and Carve
Once fully cooked, remove the turkey from the oven and let it rest for at least 20–30 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
Step 6: Garnish and Serve
Garnish the carved turkey with fresh herbs and lemon wedges for an elegant presentation. Serve with classic sides like mashed potatoes, gravy, cranberry sauce, and stuffing.
Tips
To enhance flavor, brine the turkey for 12–24 hours before roasting. This ensures the meat stays juicy and well-seasoned.
Use a digital meat thermometer to avoid overcooking, especially since turkey can easily become dry if left too long in the oven.
Save the pan drippings to make a rich, flavorful gravy.