5 from 21 votes
Roast Turkey
This Roast Turkey recipe involves a whole bird seasoned with a butter mixture underneath the skin and roasted slowly in the oven with periodic basting in chicken stock to maintain moisture. The method ensures a flavorful skin and juicy meat by carefully spreading seasoned butter below the skin and frequent basting during the roasting process. Resting the turkey after roasting helps the juices redistribute.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
18
servings
Calories:
581 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 1 cup butter softened, unsalted
- 2 teaspoons kosher salt
- 1 teaspoon black pepper coarse ground
- 1 turkey 16-18 pounds, patted dry
- 8 cups chicken stock
Instructions
- Preheat the oven to 325 degrees and remove all but the bottom rack and add the turkey to a large roasting pan with a rack.
- Remove the bag of giblets and pat the turkey dry inside and out.
- Mash the butter, salt and pepper in a small bowl and lift from under the turkey with the back of a spoon to separate the skin while adding in small chunks of the butter and then patting the skin back down to help spread the butter under the skin all over the bird (being careful not to pierce or tear the skin as the butter will ooze out.
- Pour 2 cups of chicken stock in the pan and cover with foil and set a timer to go off every 30 minutes, basting with the broth in the bottom of the pan each time. You may need to add broth, a cup at a time, during the basting if it evaporates.
- After 2 hours remove the foil and continue cooking and basting for an additional 2 hours, again adding broth as needed, until the thigh is cooked to 165 degrees and let rest for 20 minutes before serving.
Cup of Yum
Notes
- Remove giblets and pat the turkey dry inside and out before seasoning.
- Be careful not to tear the skin when inserting butter under it to keep it intact and maximize moisture.
- Baste with chicken stock every 30 minutes; add more stock as needed if it evaporates to maintain moisture.
- Rest the turkey for 20 minutes after roasting to allow juices to redistribute for better texture.
Nutrition Information
Calories
581kcal
(29%)
Carbohydrates
4g
(1%)
Protein
94g
(188%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
300mg
(100%)
Sodium
888mg
(37%)
Potassium
1064mg
(23%)
Fiber
0.03g
(0%)
Sugar
2g
(4%)
Vitamin A
440IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
51mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 18 servings
Amount Per Serving
Calories 581
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 4g | 1% |
| Protein | 94g | 188% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 300mg | 100% |
| Sodium | 888mg | 37% |
| Potassium | 1064mg | 23% |
| Fiber | 0.03g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.