Roast Turkey
User Reviews
5
Roast Turkey
Description
This Roast Turkey recipe involves cleaning a 12-pound whole turkey and seasoning the cavity with salt and pepper, along with quartered onion and a garlic bulb for aromatics. A mixture of olive oil, softened butter, garlic powder, dried basil, ground sage, and paprika is prepared and rubbed beneath the skin as well as on the surface, coating the bird evenly.
Placed in a covered roasting pan with chicken broth at the bottom, the turkey is baked at 325 degrees Fahrenheit for about three hours. Removing the lid partway through allows basting and browning. The turkey is cooked until the thickest thigh portion reaches 165 degrees F, ensuring safe doneness with tender, juicy meat and a flavorful crust.
After roasting, the turkey rests tented loosely with foil for 30 minutes, allowing juices to redistribute and prevent dryness. This method yields a well-seasoned, moist roast suitable for slicing and serving as a centerpiece dish during festive meals.
Cooking time may be adjusted proportionally depending on turkey weight and oven temperature. Avoid thawing at room temperature to prevent bacterial growth; thaw fully in the refrigerator before roasting for best results.
Ingredients
- 12 lb whole turkey
- ½ c. olive oil
- ¼ c. butter softened
- 2 Tbsp garlic powder
- 2 tsp basil dried
- 1 tsp sage ground
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 c. chicken broth
- 1 yellow onion peeled and quartered
- 1 garlic bulb
Instructions
- Preheat the oven to 325 degrees F. Clean the turkey (discard giblets and organs). Place in a roasting pan with a lid.
- Season the inside of the turkey with black pepper and salt. Place quartered onion and garlic in the cavity of turkey.
- In a small bowl combine olive oil, butter, garlic powder, basil, sage, and paprika.
- Gently lift the skin away from the turkey and rub half of the mixture under the skin. Make sure sure to flip the turkey and do this to the underside of the bird and the drumsticks etc.
- Rub the remaining butter mixture on the outside of the turkey.
- Pour chicken broth in the bottom of the pan. Place cover on pan.
- Bake in the preheated oven for 3 hours. Remove the lid of the pan, baste the turkey and return to the oven uncovered. Cook until turkey is browned and the thickest part of the thigh is 165 degrees F.
- Remove turkey from the oven, tent with aluminum foil and allow to rest for 30 minutes before carving.
Notes
- The general cooking time estimate is 15 minutes per pound at 325°F; adjust based on turkey size and oven.
- Always verify doneness with an internal thermometer; the thickest part of the thigh should reach 165°F.
- Allow the turkey to rest at least 30 minutes after roasting to keep the meat moist and redistribute juices.
- Thaw turkey in the refrigerator fully before roasting; do not thaw at room temperature to avoid food safety risks.
- Skipping rinsing the turkey before cooking is acceptable and helps prevent spreading bacteria.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 2g | 1% |
| Protein | 70g | 140% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 242mg | 81% |
| Sodium | 736mg | 31% |
| Potassium | 793mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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