Roast Turkey

Roast Turkey

A golden, juicy whole turkey with crisp skin, roasted low and slow for an even bird.

Total 5 hr Makes 12 servings Calories 420/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy

This classic roast turkey relies on a simple butter rub, aromatic vegetables, and a hot-then-moderate oven to produce tender meat and crackling skin. It's the centerpiece for Thanksgiving, Christmas, or any large holiday gathering, and the drippings make the base for an easy pan gravy.

Ingredients

  • 1 whole turkey (12 to 14 pounds), thawed, giblets removed
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 head garlic, halved
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cups low-sodium chicken broth
  • 1/2 cup dry white wine

Method

  1. Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. Pat the skin and cavity dry thoroughly with paper towels.

  2. Preheat the oven to 450°F.

  3. In a small bowl, mash together the softened butter, olive oil, salt, pepper, thyme, rosemary, and sage to form a paste.

  4. Scatter the onion, garlic, carrots, and celery in the bottom of a roasting pan and set a roasting rack on top.

  5. Place the turkey on the rack breast-side up. Loosen the skin over the breast and thighs with your fingers and rub about half of the herb butter directly under the skin.

  6. Rub the remaining herb butter all over the outside of the turkey skin. Place the lemon halves inside the cavity.

  7. Tuck the wing tips under the body and tie the legs together with kitchen twine.

  8. Pour the chicken broth and white wine into the bottom of the roasting pan.

  9. Roast the turkey at 450°F for 30 minutes to brown the skin.

  10. Reduce the oven temperature to 325°F and continue roasting, basting with pan juices every 45 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F, about 2 hours 30 minutes more.

  11. Tent the turkey loosely with foil if the skin becomes too dark before the internal temperature is reached.

  12. Transfer the turkey to a cutting board and let it rest, loosely tented with foil, for 30 minutes before carving.

  13. Strain the pan drippings and vegetables, reserving the liquid for gravy. Carve the turkey and serve.

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    Roast Turkey

    This classic roast turkey relies on a simple butter rub, aromatic vegetables, and a hot-then-moderate oven to produce tender meat and crackling skin. It's the centerpiece for Thanksgiving, Christmas, or any large holiday gathering, and the drippings make the base for an easy pan gravy.

    5 hr 12 servings 420 cal

    Ingredients

    • 1 whole turkey (12 to 14 pounds), thawed, giblets removed
    • 1/2 cup unsalted butter, softened
    • 2 tablespoons olive oil
    • 2 tablespoons kosher salt
    • 1 tablespoon black pepper, freshly ground
    • 2 tablespoons fresh thyme leaves, chopped
    • 2 tablespoons fresh rosemary, chopped
    • 2 tablespoons fresh sage, chopped
    • 1 lemon, halved
    • 1 onion, quartered
    • 1 head garlic, halved
    • 2 carrots, roughly chopped
    • 2 celery stalks, roughly chopped
    • 2 cups low-sodium chicken broth
    • 1/2 cup dry white wine

    Method

    1. 1

      Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. Pat the skin and cavity dry thoroughly with paper towels.

    2. 2

      Preheat the oven to 450°F.

    3. 3

      In a small bowl, mash together the softened butter, olive oil, salt, pepper, thyme, rosemary, and sage to form a paste.

    4. 4

      Scatter the onion, garlic, carrots, and celery in the bottom of a roasting pan and set a roasting rack on top.

    5. 5

      Place the turkey on the rack breast-side up. Loosen the skin over the breast and thighs with your fingers and rub about half of the herb butter directly under the skin.

    6. 6

      Rub the remaining herb butter all over the outside of the turkey skin. Place the lemon halves inside the cavity.

    7. 7

      Tuck the wing tips under the body and tie the legs together with kitchen twine.

    8. 8

      Pour the chicken broth and white wine into the bottom of the roasting pan.

    9. 9

      Roast the turkey at 450°F for 30 minutes to brown the skin.

    10. 10

      Reduce the oven temperature to 325°F and continue roasting, basting with pan juices every 45 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F, about 2 hours 30 minutes more.

    11. 11

      Tent the turkey loosely with foil if the skin becomes too dark before the internal temperature is reached.

    12. 12

      Transfer the turkey to a cutting board and let it rest, loosely tented with foil, for 30 minutes before carving.

    13. 13

      Strain the pan drippings and vegetables, reserving the liquid for gravy. Carve the turkey and serve.