Description
A delicious roasted turkey recipe infused with fresh herbs and garlic.
Ingredients
Scale
- 1 whole turkey (12–14 lbs)
- 1 cup unsalted butter, softened
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 large onion, quartered
- 2 stalks celery, halved
- 2 carrots, cut into chunks
- 2 cups chicken or turkey broth
- Salt to taste
- Black pepper to taste
Instructions
- Remove the turkey from the fridge and let it sit at room temperature for 30 minutes. Preheat oven to 325°F (165°C).
- Pat the turkey dry with paper towels.
- In a bowl, mix the softened butter with garlic and chopped herbs.
- Loosen the turkey skin and rub half the herb butter under the skin and the rest on the outside.
- Season the cavity with salt and pepper. Stuff with onion, celery, and extra herbs.
- Place carrots and onion in a roasting pan with broth. Set the turkey on a rack above the vegetables.
- Roast for 3 to 3 hours, basting every 45 minutes with pan juices.
- Check the temperature in the thigh—it should read 165°F (74°C).
- Tent with foil if browning too quickly.
- Let turkey rest for 30 minutes before carving.
Notes
- For best results, use a meat thermometer to ensure the turkey is fully cooked.
- Letting the turkey rest before carving helps retain moisture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice