How to Roast a Turkey
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
8
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Calories
754 kcal
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Course
Main Course, Dinner
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Cuisine
American
How to Roast a Turkey
Description
This roasting method starts by preparing an herb butter made with melted unsalted butter, lemon zest and juice, and fresh thyme. The turkey is trimmed of excess fat and dried to promote skin browning. It is placed on a roasting rack set over vegetables inside a roasting pan, with the wing tips tucked and legs tied for stability and ease of carving.
The turkey is seasoned with salt and pepper and brushed with the herb butter. Initially covered with foil, it roasts at 350°F for 2 hours to retain moisture. Then the foil is removed to brown the skin during the remaining cooking time. Using a meat thermometer is essential to verify the turkey's internal temperature reaches 165°F in the thigh meat for safe consumption.
This roasting technique provides evenly cooked meat with a crispy skin and infused lemon-thyme flavor. It is suited for traditional holiday presentations, served carved with the pan vegetables and drippings.
The recipe recommends thawed turkey and notes the importance of meat thermometer use rather than relying on skin color. It also mentions trimming fat and removing giblets for best results.
Ingredients
- 10 pound turkey
- ½ cup butter unsalted
- 1 lemon zested and juiced
- 1 teaspoon thyme chopped, fresh leaves
- 2 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 8 prigs thyme fresh
- 1 onion quartered
- 10 cloves garlic peeled
Instructions
- Preheat the oven to 350°F.
- In a small saucepan melt the butter over medium heat. Add the lemon zest and juice and the teaspoon of thyme to the butter and stir. Set aside.
- Remove the giblets from inside the turkey cavity. I also usually trim some of the excess fat around the neck of the turkey. Pat the skin dry with paper towels, this promotes browning and crisping.
- First, you'll need to place the onions, celery and carrots in the bottom of a roasting rack, then place the rack on top. Place the turkey on top of the roasting rack. Tuck the wing tips under the body of the turkey, this will help stabilize the turkey when carving, plus it makes it easier to carve the breast. Tie the legs together with butcher twine.
- Brush the turkey with the herb butter mixture all over and generously season with salt and pepper.
- Cover the turkey with aluminum foil and transfer the roasting pan to the preheated oven. Cook covered for 2 hours.
- Remove the aluminum foil and transfer the turkey back to the oven. Roast for an additional 1½ hours. Use a meat thermometer to know when the turkey is done. When the thermometer is inserted in the breast it should read 165°F, and 180°F in the thigh.
- Remove the turkey from the roasting pan to a cutting board and cover with aluminum foil. Let it rest for 20 minutes before carving and serving.
Notes
- Ensure the turkey is fully thawed before roasting for even cooking.
- Use a reliable instant-read meat thermometer to confirm the thigh meat reaches 165°F for safe doneness.
- Pat the turkey skin dry to promote browning and crisping during roasting.
- Tuck wing tips under the turkey body and tie legs to stabilize the bird and assist carving.
- Remove giblets and excess neck fat before cooking for better flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 754kcal | 38% |
| Carbohydrates | 4g | 1% |
| Protein | 129g | 258% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 410mg | 137% |
| Sodium | 1254mg | 52% |
| Potassium | 1401mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 86mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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