Description
This recipe for the best roasted turkey features a brined and trussed bird cooked to perfection with a flavorful turkey butter and aromatic herbs and vegetables. The turkey is air-dried before roasting to achieve irresistibly crispy, golden brown skin while keeping the meat tender and juicy. Perfect for Thanksgiving or any special occasion, this classic roasted turkey promises rich flavors and a stunning presentation.
Ingredients
Scale
Turkey
- 1 (12 to 20 pound) turkey, thawed, brined (recommended), and trussed
Vegetables and Aromatics
- 1 large onion, cut into eight wedges
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 cloves garlic, smashed
- 8 fresh thyme sprigs
- 4 sage leaves
- 2 quarts chicken stock (8 cups or 1.8L)
Turkey Butter
- 1 pound salted butter, softened (460g)
- 1 teaspoon fine sea salt
- 1 tablespoon coarse ground pepper (5g)
- 1 teaspoon Worcestershire sauce or Pickapepper sauce
- 3 cloves garlic, smashed
- 1 lemon, zested and juiced
- ½ cup parsley leaves (14g)
- ¼ cup sage leaves (7g)
- 2 tablespoons fresh thyme leaves (5g)
Instructions
- Prepare the Turkey: Begin by ensuring your turkey is fully thawed, brined according to your preferred method, and properly trussed to maintain its shape during cooking.
- Make the Turkey Butter: In a food processor, combine softened salted butter, fine sea salt, coarse ground pepper, Worcestershire or Pickapepper sauce, smashed garlic, lemon zest and juice, parsley leaves, sage leaves, and fresh thyme leaves. Blend until smooth and well mixed.
- Apply Butter to Turkey: Carefully loosen the skin of the turkey and evenly spread the turkey butter beneath the skin and over the entire surface to flavor the meat and promote crispy skin.
- Prepare Roasting Pan: In a large roasting pan, arrange the onion wedges, roughly chopped carrots, chopped celery stalks, smashed garlic cloves, fresh thyme sprigs, and sage leaves. Place the turkey on top of the vegetables to enhance flavor and aroma during roasting.
- Roast the Turkey: Pour 2 quarts of chicken stock into the pan, which will keep the bird moist as it roasts. Roast the turkey in a preheated oven (typically 325°F/165°C) for approximately 3 hours and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest the Turkey: Remove the turkey from the oven and let it rest for 20 to 30 minutes before carving. Resting allows the juices to redistribute and ensures moist slices.
- Serve and Enjoy: Carve the turkey and serve with your favorite sides. Use the pan drippings to create a rich and flavorful gravy, highly recommended to accompany this meal.
Notes
- Brining the turkey enhances flavor and moisture — highly recommended.
- Air-drying the turkey in the refrigerator overnight helps achieve crispy, golden brown skin.
- Trussing the turkey ensures even cooking and holds stuffing if used.
- You can make an excellent gravy from the pan drippings after roasting.
- Use recommended cooking thermometer to ensure safe internal temperature.
Nutrition
- Serving Size: 1/14 of turkey
- Calories: 539
- Sugar: 0.8g
- Sodium: 709.8mg
- Fat: 21.7g
- Saturated Fat: 11g
- Unsaturated Fat: 10.7g
- Trans Fat: 0g
- Carbohydrates: 2.9g
- Fiber: 0.6g
- Protein: 81.3g
- Cholesterol: 278.3mg
