Easy Roast Turkey
A simple and rewarding recipe for roasting a turkey, perfect for holiday gatherings with fragrant herbs and golden brown skin.
Ingredients
Main Ingredients
- 1 whole 14-16 pound whole turkey Allow to thaw completely if frozen.
- 1 cup unsalted butter (2 sticks), softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper (or to taste)
- 1 whole lemon, halved Stuffed inside the turkey.
- a few sprigs fresh sage, thyme, and rosemary Stuffed inside the turkey.
- 1 head garlic (break into cloves and peel) Stuffed inside the turkey.
Instructions
Preparation
- Take the turkey out of the fridge about an hour before roasting to let it warm up.
- Place it on a baking sheet to catch any spills later on. Let the butter soften too.
- In a bowl, mix the softened butter with the chopped herbs and minced garlic. Mash the mixture together with a fork until well combined.
Roasting
- Preheat the oven to 450°F and move a rack to the bottom third of the oven.
- Remove the turkey from its packaging. Check the cavity for giblets and neck, and remove them.
- Pat the turkey dry with paper towels and season generously with salt and pepper, including some inside the cavity.
- Stuff the cavity with the halved lemon, sprigs of herbs, and extra garlic cloves.
- Rub the herb butter all over the turkey, leaving the bottom uncovered. Tuck the wings under the turkey and tie the legs with kitchen twine if desired.
- Place the turkey on the rack of the roasting pan, breast side up.
- Put the roasting pan in the oven and reduce the heat to 350°F.
- Roast the turkey for about 3 hours (for a 14-pound turkey), checking the internal temperature; it should reach 165°F in the thickest part of the thigh.
- Once done, carefully tilt the roasting rack to let the juices flow into the pan, then transfer the turkey to a cutting board and let it rest for 20 minutes before carving.
Serving
- Carve the rested turkey into slices and serve on a platter, garnished with additional herbs or lemon slices.
Storage
- Store turkey slices in an airtight container in the refrigerator for 3-4 days or freeze in meal-sized portions for up to 3 months.
Notes
Make sure the turkey is completely thawed if it was frozen. Don’t skip the resting time after roasting for juicy meat. Use a meat thermometer to ensure it's cooked properly. You can add lemon zest to the herb butter or use dried herbs if fresh are unavailable.