How to Cook a Turkey - The Best Roasted Turkey
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
12
-
Calories
335 kcal
-
Course
Main Course
-
Cuisine
American
How to Cook a Turkey - The Best Roasted Turkey
Description
How to Cook a Turkey - The Best Roasted Turkey focuses on preparing a 12 lb bird with aromatic stuffing of lemon, quartered onion, fresh thyme, and smashed garlic cloves inside the cavity. An optional brine step helps ensure juiciness but can be skipped.
The turkey is roasted initially at 450°F to achieve a golden brown skin. Butter mixed with salt and pepper is spread both under and over the skin for flavor and moisture. After the initial browning, oven temperature is reduced to 350°F and the turkey is basted with chicken broth unless brined. The cook continues until the bird is thoroughly roasted.
This method produces a turkey with crisp skin and well-infused flavor from the butter and herbs. The lemon and onion cavity stuffing adds citrus and savory undertones during roasting.
Leftover turkey can be stored airtight in the refrigerator for up to three days or frozen for up to two months. The recipe also suggests varying cavity aromatics, such as using orange or rosemary, or enhancing the butter mixture with additional herbs and spices.
Ingredients
- 1 recipe turkey brine optional but highly recommend
- 12 lb turkey giblets and neck removed
- 1 lemon quartered
- 1 onion peeled and quartered
- 6 prigs thyme fresh
- 6 cloves garlic smashed
- 8 tablespoons butter softened
- 2 teaspoons salt cut down to 1/2 teaspoon if you've brined your turkey
- 1 teaspoon black pepper
- 2 cups chicken broth do not use if you've brined your turkey, or turkey broth
- herbs optional, fresh, for garnish
- Fruit optional, fresh, for garnish
Instructions
- Brine the turkey as directed for 18-24 hours. This is an optional step but I recommend it if you have the time. if you do choose to brine your turkey, cut the salt in this recipe to 1/2 teaspoon and you will not need to baste your turkey with broth.
- Preheat the oven to 450 degrees F. Tuck the wings of the turkey under the body.
- Stuff the cavity of the turkey with the lemon, onion, thyme sprigs and garlic.
- Tie the turkey drumsticks together with kitchen twine, Place the turkey on a rack in a roasting pan.
- Place the butter, salt and pepper in a bowl and stir until well combined.
- Spread the butter all over the turkey, both on top of and underneath the skin. Season the outside of the turkey with more salt and pepper to taste if desired.
- Cook for 30-40 minutes or until turkey has started to turn golden brown.
- Reduce the heat to 350 degrees F. Baste the turkey with 1/2 cup chicken broth. If you've brined your turkey, there's no need to baste it.
- Bake for another 2 hours, basting every 30 minutes with the chicken broth, or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. I also check the thickest part of the breast to make sure that it's the correct temperature. If your turkey is getting too dark, you can cover it with foil.
- Transfer the turkey to a serving platter and garnish with herbs and fruit if desired. Let the turkey rest for 20 minutes before slicing.
Notes
- Leftovers store airtight in the fridge for 3 days or can be frozen up to 2 months.
- You can substitute citrus and herbs in the cavity to customize flavor.
- Additional herbs and spices can be added to the butter for more seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 70g | 140% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 251mg | 84% |
| Sodium | 633mg | 26% |
| Potassium | 786mg | 17% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
