Sure! Here’s a delicious recipe for a classic roasted turkey that’s flavorful and succulent. This recipe can be used for special occasions like Thanksgiving or just a family dinner. Here’s how to make it:
Ingredients
For the Turkey:
- 1 whole turkey (12-14 pounds)
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 1 lemon, quartered
- 1 onion, quartered
- 4-5 cloves of garlic, smashed
- Fresh herbs (like thyme, rosemary, and sage) for stuffing inside the turkey
For the Brine (optional but recommended):
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon chopped fresh herbs (thyme, rosemary, etc.)
Instructions
Step 1: Brine the Turkey (Optional)
- In a large pot, combine the kosher salt, brown sugar, and a gallon of water. Heat until dissolved.
- Remove from heat and add peppercorns and spices.
- Allow the brine to cool completely.
- Submerge the turkey in the brine and refrigerate for 12-24 hours. If you can’t brine it, you can skip this step.
Step 2: Prepare the Turkey
- Preheat your oven to 325°F (165°C).
- Remove the turkey from the brine (if you brined it) and rinse it inside and out under cold water. Pat dry with paper towels.
- In a bowl, mix the softened butter, olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage to create a herb butter.
- Gently lift the skin of the turkey breast and rub some of the herb butter directly onto the meat under the skin. Spread the rest of the butter mixture all over the outside of the turkey.
- Stuff the cavity of the turkey with the lemon, onion, garlic, and fresh herbs.
Step 3: Roast the Turkey
- Place the turkey breast-side up on a roasting rack in a large roasting pan.
- Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
- Roast the turkey in the preheated oven. A general rule of thumb is 13-15 minutes per pound. Use a meat thermometer to ensure it's cooked to an internal temperature of 165°F (74°C) in the thickest part of the thigh.
- Baste the turkey every 30 minutes with the juices in the pan to keep it moist.
Step 4: Rest and Serve
- Once cooked, remove the turkey from the oven and cover it loosely with aluminum foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
- Carve the turkey and serve with your favorite sides and gravy.
Enjoy!
Your tasty turkey is ready to be served! This recipe should give you a juicy and flavorful result that your guests will love. Happy cooking!