This Classic Roasted Turkey recipe features a golden, herb butter roasted bird perfect for a warm and inviting Thanksgiving feast. Easy to prepare with simple ingredients, it promises juicy, flavorful meat with crispy skin.
Ingredients
- 1 whole turkey (12 to 14 lbs) turkey thawed if frozen
- 1/2 cup unsalted butter softened
- 3 tbsp fresh rosemary finely chopped
- 3 tbsp fresh thyme finely chopped
- 3 tbsp fresh sage finely chopped
- 4 cloves garlic minced
- 1 tbsp olive oil
- to taste salt preferably kosher salt
- to taste black pepper freshly ground
Instructions
- Preheat oven to 325°F (165°C).
- Remove turkey giblets and pat the turkey dry with paper towels.
- In a bowl, combine softened butter, rosemary, thyme, sage, and minced garlic to create herb butter.
- Gently loosen the skin over the turkey breast and thighs, spreading half of the herb butter under the skin directly onto the meat.
- Rub the remaining herb butter all over the outside of the turkey.
- Drizzle olive oil over the turkey and season generously inside and out with salt and black pepper.
- Place the turkey breast side up on a roasting rack inside a roasting pan.
- Roast the turkey for approximately 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste occasionally with pan juices to keep the turkey moist during roasting.
- Remove the turkey from the oven and let it rest, loosely tented with foil, for 20 to 30 minutes before carving.
Notes
To ensure even cooking, tie the legs together with kitchen twine and tuck the wing tips under the bird before roasting. If the skin browns too quickly, lightly tent with foil to prevent burning.