Description
This Simple and Perfect Roast Turkey recipe guides you through preparing a juicy, flavorful roasted turkey with a buttery lemon herb glaze. Ideal for holiday meals and family gatherings, this straightforward recipe ensures a tender bird with crisp skin, enhanced by classic poultry seasoning and optional aromatic stuffing.
Ingredients
Scale
Turkey
- 1 fresh or thawed turkey (10-12 lbs)
Butter Mixture
- 1 stick unsalted butter
- 1 lemon (zested and juiced)
- 1 tsp poultry seasoning
Seasoning
- 1-2 tsp kosher salt
- 1/2 tsp ground black pepper
Optional Stuffing
- 1/2 apple sliced
- 1/2 lemon quartered
- 1/2 onion quartered
- 2-3 fresh sage leaves
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the turkey evenly.
- Prepare Turkey: Remove giblets and neck from inside the turkey cavity, rinse the bird thoroughly inside and out, then pat the turkey dry with paper towels to ensure crisp skin.
- Make Butter Mixture: Melt the unsalted butter in a small saucepan, then remove from heat and stir in fresh lemon juice, lemon zest, and poultry seasoning to infuse the butter with flavor.
- Season Turkey: Place the turkey on a rack inside a large roasting pan. Liberally salt the inside and outside of the bird, then sprinkle with ground black pepper for balanced seasoning.
- Optional Stuffing: If desired, stuff the turkey cavity with sliced apple, quartered lemon, onion, and fresh sage leaves to add aromatic flavors during roasting.
- Truss Turkey: Use kitchen string to tie the legs together neatly and tuck wing tips under the turkey’s body to prevent burning and promote even cooking.
- Apply Butter Mixture: Brush the flavorful melted butter all over the turkey, coating the skin to help it brown beautifully as it roasts.
- Roast Turkey: Place the turkey uncovered in the preheated oven. Baste with the butter mixture every 30 minutes to keep the skin moist and flavorful.
- Check Doneness: Roast until the internal temperature in the thickest part of the thigh reaches 165°F (74°C), typically about 2-3 hours depending on the size of the turkey.
- Rest and Serve: When fully cooked, remove the turkey from the oven, tent it loosely with foil, and let it rest for 20-30 minutes before carving to allow juices to redistribute and ensure moist slices.
Notes
- Use a meat thermometer to accurately check the turkey’s doneness to avoid under or overcooking.
- Letting the turkey rest after roasting helps retain its juices, making it more tender and flavorful.
- Stuffing the turkey is optional; if you prefer, cook stuffing separately to ensure even cooking.
- Basting every 30 minutes promotes a golden crispy skin but avoid opening the oven door too often to maintain consistent heat.
- Adjust salt quantity according to your dietary needs or taste preferences.
