Juicy Roast Turkey
Impress friends and family with this absolutely delicious and juicy Roast Turkey. This recipe takes savory herbs and spices, combines them with butter to cover the entire turkey. It’s then slow-roasted to perfection to make your Thanksgiving a huge success.
Servings: 10
Ingredients
- 14 lb whole turkey skin-on, fully defrosted
- 3 tablespoons Kosher salt *use 1 tablespoon for every 5 lbs of turkey*
- 1 tablespoon black pepper
- 2 tablespoons brown sugar
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 cup unsalted butter softened
- 1 teaspoon rosemary fresh and finely chopped
- 1 teaspoon sage fresh and finely chopped
- 1 teaspoon thyme fresh and finely chopped
- 1 cup chicken stock
- 2 onions optional
- 4 carrots optional
- 4 celery stalks optional
- 1 lemon optional
Instructions
- Remove the turkey neck and giblets, then pat the turkey very dry. In a small bowl, mix together 3 tablespoons of kosher salt, black pepper, paprika, granulated garlic, and onion powder. Season the turkey thoroughly with the spice blend, making sure to work it well under the skin.
- Refrigerate the turkey uncovered overnight, this helps it stay incredibly juicy and develop extra-crispy skin as it cooks.
- On the day of cooking, take the turkey out of the fridge at least 2 hours beforehand. You never want to cook a turkey straight from the fridge, if it’s too cold, it will cook unevenly.
- Combine the softened butter, garlic, rosemary, thyme, and sage. Mix well, then spread the mixture all over the turkey, making sure to work plenty of it underneath the skin.
- Add the chicken stock to the bottom of your roasting pan along with the veggies and fill the cavity with the remaining veggies and herbs.
- Season it lightly all over with a little salt and pepper, tie the turkey legs together with kitchen twine, and tuck the turkey wings underneath the turkey.
- Cover the turkey and cook at 325 degrees F. for 15 minutes per pound. During the final hour of cooking, uncover the turkey and baste it. If using a turkey injector, do it in the final hour.
- Once a thermometer inserted into the thickest part of the turkey reaches 165°F, remove it from the oven and let it rest, covered, for about 20 minutes. Then serve and enjoy!
Notes
Use a meat thermometer - A meat thermometer is your best friend when cooking large portions of meat like this. Before removing your turkey from the oven, insert the thermometer in the thickest part of the turkey thigh. If it has reached at least 165 degrees Fahrenheit, you’re good to go.
Make sure to fully thaw your turkey before seasoning!
Nutrition
Calories: 724kcal | Carbohydrates: 4g | Protein: 84g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 327mg | Sodium: 1135mg | Potassium: 946mg | Fiber: 1g | Sugar: 2g | Vitamin A: 942IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 4mg