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Turkey
This Thanksgiving Turkey recipe uses an herb butter under the skin to keep the meat moist and flavorful, resulting in a perfectly golden, juicy bird. With simple steps and key tips like basting and resting, this recipe ensures tender, delicious slices for your holiday table.
Servings 12
Calories 460kcal
Ingredients
- 15 pound turkey thawed
- ¾ cup butter unsalted, softened
- ¼ cup olive oil
- 4 cloves garlic minced
- 2 teaspoons dried parsley
- 2 teaspoons rubbed sage
- 2 teaspoons thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large white onion quartered
- 1 large lemon quartered
- 1 large carrot quartered
- 3 sprigs rosemary
- 2 ½ cups chicken broth
Instructions
- Preheat the oven to 325º Fahrenheit.
Cleaning the Turkey
- Remove your turkey from any packaging then remove the giblets and neck from the turkey cavities.
- Drain any liquid from the turkey and pat it dry with paper towels. Place the turkey breast-side up on the rack of your roasting pan.
Making the Butter Herb Mixture
- In a small bowl, combine the butter, olive oil, garlic, parsley, sage, thyme, salt, and pepper.
Preparing the Turkey for Baking
- Use your fingers to gently loosen and lift the skin around the turkey breasts. Then, using your fingers, distribute about ¾ of your herb butter mixture underneath the turkey skin making sure to coat the breasts.
- Use the remaining herb butter to coat the top of the whole turkey including the legs and wings.
- Insert the onion, lemon, carrot, and rosemary into the turkey cavity. Pour ½ cup of the chicken broth into the turkey cavity and pour the remaining two cups into the roasting pan.
- Tie the legs together with butcher’s twine and tuck the wings under the turkey.
Bake and Rest
- Bake the turkey, in the center of the oven, for about 15 minutes per pound or until the internal temperature of the thickest part of the breast reaches 165º Fahrenheit.
- Let the turkey rest for at least 45 minutes and remove the butcher’s twine before carving.
Gravy (optional)
- Use the pan drippings to make gravy and serve over the turkey.
Notes
Cooking Times vary based on oven between 3.45 hours and 4 hours.
Always read the instructions on the packaging before preparing your turkey. Make sure you remove any plastic inserts, the neck, and giblets.
Nutrition
Calories: 460kcal | Carbohydrates: 3g | Protein: 47g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 906mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1499IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg