Roast Turkey Recipe
Introduction
This roast turkey is seasoned with a fragrant herb butter and cooked to juicy, golden perfection. The combination of lemon, thyme, and rosemary flavors the meat from the inside out, while a simple aromatics pack makes the pan sing with aroma.
Ingredients
- 10 – 14 lb. Turkey (fresh or frozen and fully thawed)
- ¾ Cup Unsalted Butter (softened)
- 2 tsp Lemon Zest
- 1 Tbsp Fresh Thyme Leaves
- 1 Tbsp Chopped Fresh Rosemary
- Kosher Salt and Freshly Ground Black Pepper (to taste)
- 1 Medium Yellow Onion (cut into quarters)
- 8 Garlic Cloves (smashed)
- ½ Bunch Chopped Fresh Parsley
Instructions
- Step 1: Prepare the turkey by letting it rest at room temperature for 1 hour. Near the end of the resting time, move the oven rack to one level below center and preheat the oven to 350°F (175°C).
- Step 2: Clean the turkey by removing the neck and giblets and any pin feathers. Pat the outside and inside dry with paper towels. Tuck the wings under the turkey and season the cavity well with salt and pepper.
- Step 3: Prepare the herb butter by mixing the softened butter with lemon zest, thyme, and rosemary until well combined.
- Step 4: Stuff the turkey by carefully separating the skin from the breast using the back end of a wooden spoon, taking care not to tear the skin. Place the turkey in a large roasting pan with a rack, and stuff and spread about one-third of the herb butter under the skin, smoothing it over the breast.
- Step 5: Season the outside of the turkey with the remaining two-thirds of the butter (rub all over the outside except for the underside) and generously season with salt and pepper.
- Step 6: Stuff the cavity with the onion, garlic, and parsley. If desired, tie the legs together with kitchen twine for a neater presentation.
- Step 7: Bake in the preheated oven until the thickest part of the thigh reaches 175°F (80°C) and the breast reaches 165°F (74°C). This typically takes about 2 hours 20 minutes to 3 hours 30 minutes. Tent the top of the turkey with aluminum foil during baking as needed to prevent excessive browning.
- Step 8: Rest the turkey for 30 minutes (or up to 60 minutes) before carving to keep the meat juicy.
Tips & Variations
- Let the turkey come to room temperature before roasting to promote even cooking.
- For crisper skin, uncover for the final 20–30 minutes of cooking.
- If you prefer a lighter herb note, reduce the lemon zest and increase parsley for brightness.
Storage
Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or a covered skillet with a splash of broth to keep the moisture, or slice and freeze for longer storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What size turkey should I choose?
Choose a 10–14 lb turkey to yield about 10 servings, adjusting based on the number of guests and desired leftovers.
Can I roast the turkey without the skin being seasoned inside?
Yes, but seasoning the cavity with salt and pepper helps flavor the meat from within and keeps it juicy.
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Roast Turkey Recipe
- Total Time: 3 hours 50 minutes
- Yield: 10 servings 1x
Description
A classic roast turkey elevated with a lemon-thyme herb butter, roasted with onion, garlic, and parsley for a juicy, flavorful holiday centerpiece.
Ingredients
Turkey
- 10 – 14 lb. Turkey (fresh or frozen and fully thawed)
Herb Butter
- ¾ Cup Unsalted Butter (softened)
- 2 tsp Lemon Zest
- 1 Tbsp Fresh Thyme Leaves
- 1 Tbsp Chopped Fresh Rosemary
Seasoning
- Kosher Salt and Freshly Ground Black Pepper (to taste)
Stuffing
- 1 Medium Yellow Onion (cut into quarters)
- 8 Garlic Cloves (smashed)
- ½ Bunch Chopped Fresh Parsley
Instructions
1. Prepare the Turkey: Let the turkey rest at room temperature for 1 hour. Near the end of the resting time, transfer the oven rack to one level below center and preheat the oven to 350°F (175°C).
2. Clean the Turkey: Remove the neck and giblets from the turkey, as well as any pin feathers left behind. Pat the outside and inside of the turkey dry with paper towels. Tuck the wings under the turkey and season the cavity well with salt and pepper.
3. Prepare the Herb Butter: In a mixing bowl, combine the softened butter, lemon zest, thyme, and rosemary. Mix until well combined.
4. Stuff the Turkey: Carefully separate the skin from the breast of the turkey using the back end of a wooden spoon, being careful not to tear the skin. Transfer the turkey to a large roasting pan with a roasting rack. Using the spoon, stuff and spread about one-third of the herb butter under the skin, smoothing it out over the turkey.
5. Season the Turkey: Rub the remaining two-thirds of the butter all over the outside of the turkey (except for the underside). Season generously with salt and pepper.
6. Stuff the Cavity: Stuff the cavity of the turkey with the onion, garlic, and parsley. If desired, tie the legs together with kitchen twine for a better presentation.
7. Bake: Place the turkey in the preheated oven. Bake until the thickest part of the thigh registers 175°F (80°C) on a probe or instant-read thermometer and the breast registers 165°F (74°C), about 2 hours 20 minutes to 3 hours 30 minutes. Tent the top of the turkey with aluminum foil during baking as needed to prevent excessive browning.
8. Rest and Carve: Once done, let the turkey rest for 30 minutes (or up to 60 minutes) before carving.
Notes
- Letting the turkey come to room temperature helps ensure even cooking.
- If the turkey browns too quickly, tent with foil to avoid over-browning.
- Resting the turkey is essential for juicy slices; plan for 30–60 minutes of resting time.
- Prep Time: 60 minutes
- Cook Time: 2 hours 20 minutes to 3 hours 30 minutes
- Category: Roast Poultry
- Method: Roasting
- Cuisine: American
Keywords: turkey, roast turkey, herb butter, lemon thyme, holiday centerpiece, poultry recipe, roasted garlic, parsley
