Turkey
Learn how to make roast turkey for your holiday feast or a weekend dinner. A garlic herb butter turkey that is roasted in the oven. Easy to make, moist, juicy meat.
Servings 10 servings
Ingredients
For the turkey:
- 1 10-12 lb whole turkey
- 1 whole white onion peeled and quartered
- 1 lemon quartered
- 2 fresh rosemary sprigs
- 3-4 fresh thyme sprigs
- 2 sprigs fresh sage
- Extra fresh herb sprigs cranberries and lemons, for garnish
For the herb butter:
- ¾ cup unsalted butter softened to room temperature
- 1 tablespoon rosemary leaves finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage finely chopped
- 4 garlic cloves minced
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
For the turkey:
- Arrange your oven rack on a lower position and preheat the oven to 350F. Place a rack in a large roasting pan.
- Remove the turkey neck and giblets from the inside of the turkey cavity.
- Pat the turkey skin dry with paper towels and place the turkey onto your roasting rack.
- Place the quartered onion, lemon, and fresh herb sprigs inside of the cavity of the turkey.
For the Butter
- In a small bowl, mix together the butter, chopped herbs, minced garlic, salt and pepper.
- Rub the butter mixture under the turkey skin and all over the turkey evenly.
- Using a cooking string, tie the turkey legs together, or use a piece of the turkey skin pulled over the legs.
- Roast the turkey uncovered for 13 minutes per pound basting occasionally, or until the internal temperature of the thickest part of the turkey meat is 165F.
- Remove the turkey from the oven and place a piece of aluminum foil over the top to seal in the juices. Allow the turkey to rest for 15-20 minutes before carving. Discard the herbs in the turkey cavity.
- Slice the turkey and serve warm, enjoy!