Description
This Perfect Juicy Roast Turkey recipe guides you through roasting a whole 12-14 pound turkey to tender, flavorful perfection. Infused with classic herbs like thyme, rosemary, garlic, and onion powder, and basted with butter, this roast turkey boasts a crisp skin and juicy interior, ideal for festive occasions and holiday dinners.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (12-14 pounds) (Ensure the turkey is thawed properly if frozen)
- 2 tablespoons salt (For seasoning the turkey)
- 1 teaspoon black pepper (Freshly ground for best flavor)
- 1 teaspoon garlic powder (Adds savory flavor)
- 1 teaspoon onion powder (Enhances the turkey’s aroma)
- 1 tablespoon thyme (dried or fresh) (Classic herb for poultry)
- 1 tablespoon rosemary (dried or fresh) (Adds a distinctive flavor)
- 1/2 cup unsalted butter (For basting the turkey)
- 2 cups broth (chicken or vegetable) (To create steam in the roasting pan)
- 1 whole lemon (For stuffing the turkey)
- 1/4 cup fresh parsley (For garnish and stuffing)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for roasting the turkey at an optimal temperature for even cooking.
- Prepare Turkey: Remove the turkey from its packaging and check the cavity for giblets, removing them if present.
- Clean Turkey: Rinse the turkey thoroughly under cold water, then pat it completely dry with paper towels to ensure crispy skin.
- Season Turkey: Season the turkey inside and out evenly with salt and freshly ground black pepper for foundational flavor.
- Herb Rub: Combine garlic powder, onion powder, thyme, and rosemary in a bowl, then rub this mixture all over the turkey to enhance the aroma and flavor.
- Butter Baste: Soften the butter and gently rub it under the turkey skin to keep the meat moist and add richness as it cooks.
- Stuff Turkey: Stuff the cavity with lemon halves and fresh parsley for added fragrance and subtle citrus notes during roasting.
- Arrange Turkey: Place the turkey breast side up on a rack inside a roasting pan to allow even air circulation and heat distribution.
- Add Broth: Pour broth into the bottom of the roasting pan to create steam that helps keep the turkey moist.
- Cover Turkey: Loosely cover the turkey with aluminum foil to prevent excessive browning while trapping moisture.
- Roast Turkey: Roast the turkey for about 13-15 minutes per pound, allowing the internal temperature to gradually rise to a safe 165°F (75°C).
- Crisp Skin: Remove the foil during the last 30-45 minutes of cooking to allow the skin to brown and become crispy.
- Rest Turkey: Once the turkey reaches 165°F (75°C) internally, remove it from the oven and let it rest uncovered for at least 30 minutes before carving, enabling juices to redistribute.
Notes
- Ensure the turkey is fully thawed before cooking to ensure even roasting.
- Use a meat thermometer to check the internal temperature for safety and perfect doneness.
- Resting the turkey after roasting is crucial for juicy meat and easier carving.
- Broth can be chicken or vegetable based depending on preference.
- For added flavor, baste the turkey periodically with pan juices during roasting.
