Roast Turkey for Thanksgiving
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
12
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Calories
335 kcal
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Course
Main Course
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Cuisine
American
Roast Turkey for Thanksgiving
Description
This Roast Turkey for Thanksgiving features a whole 12-pound bird seasoned inside the cavity with aromatic lemon wedges, quartered onion, rosemary sprigs, and smashed garlic cloves to infuse flavor during cooking. Butter mixed with salt and pepper is spread under and over the skin to enhance browning and moistness. The legs are tied to hold shape during roasting, and the turkey is placed on a rack for even heat circulation.
The bird is cooked initially at a high temperature to achieve a golden crust, then the oven temperature is lowered to gently finish cooking. Basting every 30 minutes with chicken or turkey broth keeps the meat moist and helps develop flavor. A meat thermometer ensures the turkey reaches the safe internal temperature of 165°F in the thickest thigh portion without overcooking, which can dry the meat.
Once removed, the turkey rests for 10 minutes to allow juices to settle for juicier slicing. The bird can be garnished with fresh herbs or fruit for presentation. While brining isn’t required, it can be used beforehand to enhance juiciness and flavor.
Monitoring skin color and using foil to shield overly dark areas helps achieve an evenly roasted bird. Using a thermometer is essential for accurate doneness.
Ingredients
- 12 lb turkey giblets and neck removed
- 1 lemon quartered
- 1 onion peeled and quartered
- 4 prigs rosemary
- 5 cloves garlic smashed
- 8 tablespoons butter softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups chicken broth or turkey broth
- herbs optional, fresh, for garnish
- Fruit optional, fresh, for garnish
Instructions
- Preheat the oven to 450 degrees. Fold the wings of the turkey under the body.
- Stuff the cavity of the turkey with the lemon, onion, rosemary and garlic.
- Place the butter, salt and pepper in a bowl and stir until combined.
- Spread the butter all over the turkey, both on top of and underneath the skin. Season the turkey with more salt and pepper to taste if desired.
- Tie the turkey drumsticks together, Place the turkey on a rack in a roasting pan.
- 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.
- 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. 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 10 minutes before slicing.
Notes
- Brining is optional but can help keep the turkey moist and flavorful.
- Use a meat thermometer to ensure the turkey reaches 165°F in the thickest thigh to prevent overcooking.
- If skin browns too quickly, tent with foil to avoid burning.
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
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