Homemade turkey
Prep Time: 20 minutes
Cook Time: 3 hours
Rest Time: 20-30 minutes
Total Time: Approximately 4 hours
Servings: 8-12
Difficulty: Intermediate
Cuisine: American
Introduction
When it comes to holiday dinners or family gatherings, nothing is more iconic than a perfectly roasted turkey. Whether you’re preparing it for Thanksgiving, Christmas, or simply a Sunday feast, a turkey cooked to golden-brown perfection, with crispy skin and tender, juicy meat, is sure to impress everyone at the table.
This recipe focuses on enhancing the natural flavors of the turkey using a flavorful herb-butter mixture, which helps keep the meat moist while also crisping the skin to perfection. The addition of fresh herbs like rosemary, thyme, and sage imparts an aromatic depth that is truly irresistible. The turkey is roasted slowly to ensure the best possible texture, with a final resting time to allow the juices to redistribute for maximum tenderness.
Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you step-by-step to a moist, flavorful, and perfectly roasted turkey.
Ingredients
For the Turkey:
- 1 whole turkey (10-12 pounds)
- 1/2 cup unsalted butter, softened (for the herb butter)
- 1/4 cup olive oil
- 1 large onion, quartered
- 1 lemon, quartered
- 4 garlic cloves, peeled and smashed
- 2 cups low-sodium chicken broth (for the pan)
- Salt and pepper, to taste
For the Herb Butter:
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
Preparation Instructions
Step 1: Prepping the Turkey
Start by ensuring the turkey is completely thawed (if using a frozen bird). Thaw the turkey in the refrigerator for about 24 hours for every 5 pounds of turkey. Once thawed, remove the giblets and neck from the turkey’s cavity and pat the turkey dry with paper towels. This is essential to ensure the skin crisps up beautifully during roasting.
Next, place the turkey on a roasting rack in a large roasting pan. If you do not have a rack, you can place the turkey directly in the pan, but a rack will help the heat circulate evenly around the bird, allowing for a more even cook.
Step 2: Prepare the Herb Butter
In a medium-sized bowl, combine the softened butter with the fresh parsley, thyme, rosemary, garlic, and lemon zest. Season the mixture with salt and pepper to taste. Mix everything together until the herbs and garlic are evenly distributed throughout the butter.
The herb butter is the star of the show. It helps keep the turkey moist while creating a flavorful crust. Use your hands or a spatula to rub this mixture all over the turkey. Be sure to gently lift the skin from the meat and rub some of the butter directly onto the meat underneath, especially on the breasts. This is key to achieving a juicy, flavorful turkey.
Step 3: Stuff the Turkey
Once the herb butter has been applied, stuff the turkey cavity with quartered onion, lemon, and smashed garlic cloves. This will infuse additional flavor into the meat while it roasts. If you like, you can also add extra sprigs of rosemary, thyme, or sage into the cavity for even more flavor.
Step 4: Roasting the Turkey
Preheat your oven to 325°F (165°C). Once the oven is preheated, pour the chicken broth into the bottom of the roasting pan. This will help keep the turkey moist during the long roasting time, and it will also create a delicious base for gravy later.
Now, place the turkey into the oven. Roast the turkey for about 15 minutes per pound, or approximately 3 hours for a 12-pound bird. You’ll want to check the turkey’s internal temperature using a meat thermometer. Insert it into the thickest part of the thigh (without touching the bone). The turkey is done when the thermometer reads 165°F (74°C).
About halfway through the cooking process, carefully remove the foil, if you used any, to allow the skin to brown and crisp up. If the skin begins to darken too quickly, you can loosely tent the bird with foil to prevent burning.
Step 5: Checking for Doneness
The best way to ensure your turkey is cooked to perfection is by using a meat thermometer. As mentioned, insert it into the thickest part of the thigh. When the temperature reaches 165°F (74°C), your turkey is done. Another way to check is by wiggling the drumstick—if it moves easily, the turkey is fully cooked.
If you don’t have a meat thermometer, you can also pierce the thickest part of the thigh and check the juices. If the juices run clear, your turkey is ready.
Step 6: Resting the Turkey
Once the turkey is cooked through, remove it from the oven and let it rest for 20-30 minutes. Resting the turkey allows the juices to redistribute throughout the meat, ensuring it stays tender and juicy when carved. Cover it loosely with foil while it rests to keep it warm.
Step 7: Carving and Serving
After resting, carve the turkey using a sharp carving knife. Start by removing the drumsticks, then carve the breast meat by slicing against the grain. Arrange the slices on a serving platter and serve with your favorite sides and sauces.
Making Gravy (Optional)
If you’d like to make gravy, use the pan drippings. Here’s how:
- Remove the turkey from the roasting pan, leaving the drippings in the pan.
- Place the roasting pan over medium heat on the stovetop. Whisk in 2 tablespoons of flour and cook for about 1 minute, forming a roux.
- Slowly add in 2 cups of chicken broth, whisking constantly to avoid lumps. Let the mixture simmer until it thickens into a smooth gravy. Season with salt and pepper to taste.
Nutrition Information (Per Serving)
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 45g |
| Total Fat | 22g |
| Saturated Fat | 6g |
| Cholesterol | 130mg |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugars | 1g |
| Sodium | 200mg |
| Vitamin A | 8% DV |
| Vitamin C | 15% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
Tips and Tricks
- Brining: For an extra moist turkey, consider brining your bird for 12-24 hours before roasting. A simple brine of water, salt, and sugar can make a big difference in keeping the meat tender and juicy.
- Basting: You can baste the turkey with its own juices during roasting to add flavor and moisture. However, be cautious, as opening the oven too often can cause the temperature to fluctuate, which might result in uneven cooking.
- Resting: Don’t skip the resting time! Allowing the turkey to rest before carving is critical to preserving the juices.
- Crispy Skin: If you want extra crispy skin, increase the oven temperature to 400°F (205°C) during the last 15-20 minutes of roasting, but keep an eye on it to prevent burning.
- Stuffing the Turkey: If you prefer stuffing your turkey, be sure to cook it to a safe internal temperature of 165°F (74°C) to avoid foodborne illness.
Conclusion
A perfectly roasted turkey is the centerpiece of many special occasions, and this recipe ensures your bird will be a standout at the dinner table. By using fresh herbs and a flavorful herb butter, you’ll infuse the turkey with exceptional taste while keeping the meat moist and tender. With patience and care, your turkey will turn out golden-brown with a crispy skin and juicy interior that will leave everyone wanting more.
