Roast Turkey Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Additional Time
1 hr 30 mins
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Total Time
4 hrs 20 mins
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Servings
10 - 14
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Course
Main Course
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Cuisine
American
Roast Turkey Recipe
Description
This Roast Turkey Recipe outlines preparing a 10 to 14 pound bird by properly thawing, cleaning, and drying before seasoning. The turkey is seasoned inside the cavity with salt and pepper and filled with quartered onion, smashed garlic cloves, and chopped fresh parsley. A compound butter made from softened unsalted butter, lemon zest, thyme, and rosemary is worked carefully under the skin without tearing, then spread over the skin to create flavor and maintain moisture during roasting. Tucking the wings prevents drying and promotes even cooking.
Roasting at 350 degrees Fahrenheit on a rack set just below center allows for even heat distribution. Cooking times will vary based on the bird’s size, approximately 14-15 minutes per pound, but internal temperature measurements taken at the thigh are crucial for doneness. This method yields a golden, herbaceous skin with juicy, tender meat beneath.
This recipe suits holiday meals and larger gatherings, where the turkey serves as a centerpiece. It pairs well with traditional side dishes and stuffing. Optional trussing improves presentation and can influence cooking evenness. Additional resources are noted for carving instructions and essential safety measures like thawing duration.
Ingredients
- 10 - 14 lb. turkey fresh or frozen and fully thawed
- 3/4 cup unsalted butter softened
- 2 tsp lemon zest
- 1 Tbsp thyme fresh leaves
- 1 Tbsp rosemary chopped, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 medium yellow onion cut into quarters
- 8 garlic smashed, cloves
- 1/2 bunch parsley chopped, fresh
Instructions
- Let turkey rest at room temperature 1 hour. Transfer oven rack 1 level below center and preheat oven to 350 degrees near end of resting.
- Remove neck and giblets from turkey and remove any pin feathers left behind. Pat outside of turkey well dry with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.
- In a mixing bowl stir together butter, lemon zest, thyme and rosemary. Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to tear skin or butter will melt out as it bakes.
- Transfer turkey to a large roasting pan with a roasting rack (if you are looking to buy one I have this one - affiliate link).
- Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.
- Rub remaining 2/3 of the butter all over turkey, except underside. Season well with salt and pepper.
- Stuff onion, garlic and parsley into cavity of turkey. Tie legs together with kitchen twine if you want a better presentation**.
- Bake in preheated oven until thickest portion of thigh (without touching bone) registers 175 degrees on a probe thermometer or instant read thermometer and the breast registers 165 in the thickest portion, about 2 hours 20 minutes to 3 hours 30 minutes.*** Tent top of turkey with aluminum foil during baking as needed to prevent excessive browning.
- Let turkey rest 30 minutes (or up to 60 minutes) then carve****.
Notes
- Thaw turkey in the refrigerator about 24 hours per 5 pounds, adding an extra day for safety.
- Trussing the turkey is optional; it may improve cooking by allowing better air circulation, especially around thighs.
- Cooking time varies; use a thermometer to check several thigh locations for accurate doneness.
- Follow recommended safety practices in removing neck and giblets and drying the turkey thoroughly before seasoning.
- Refer to video tutorials for carving techniques after roasting.
User Reviews
Overall Rating
5
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