Description
This easy roast turkey recipe is perfect for Easter or any special occasion. It features a flavorful herb butter made with fresh sage, thyme, rosemary, and garlic, which is generously rubbed under the skin and inside the cavity for a juicy, aromatic bird. Roasting at a high temperature initially helps achieve crispy skin, then lowering the heat ensures perfectly cooked, tender meat. This straightforward recipe emphasizes letting the turkey rest before carving to keep it moist and delicious.
Ingredients
Scale
Turkey and Seasoning
- 1 (14-16 pound) whole turkey
- Salt & pepper to taste
Herb Butter
- 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
Inside the Turkey
- 1 lemon, halved
- A few sprigs each fresh sage, thyme, and rosemary
- 1 head garlic, broken into cloves and peeled
Instructions
- Bring Turkey to Room Temperature: Remove the turkey from the refrigerator about an hour before roasting to let it warm up slightly. Place it on a baking sheet to catch any spills. Also, let the butter soften at room temperature.
- Prepare Herb Butter: In a bowl, combine the softened butter with chopped fresh sage, thyme, rosemary, minced garlic, salt, and pepper. Mash together thoroughly with a fork until well mixed.
- Preheat Oven and Adjust Rack: Preheat your oven to 450°F. Move an oven rack to the bottom third of the oven, removing other racks to create ample space for the turkey.
- Prepare Turkey for Roasting: Remove the turkey from packaging, taking out the giblets and neck from the cavity—do this over the sink if it’s thawing to manage excess liquid. Pat the turkey dry with paper towels and season generously with salt and pepper, including inside the cavity.
- Stuff and Butter the Turkey: Stuff the turkey cavity with lemon halves, fresh herb sprigs, and peeled garlic cloves. Rub the herb butter all over the turkey’s surface, avoiding the bottom. Tuck the wings underneath and tie the legs together with kitchen twine if desired for a tidy look.
- Position Turkey in Roasting Pan: Place the turkey breast side up on a rack inside a roasting pan.
- Start Roasting at High Heat: Put the roasting pan in the oven and immediately reduce the oven temperature to 350°F.
- Roast Until Done: Roast the turkey for about 3 hours for a 14-pound bird, testing doneness with an instant-read thermometer inserted into the thickest thigh; it should read 165°F. Begin checking 30 minutes before the estimated finish time. When the skin browns early, loosely cover the turkey with non-stick foil to prevent burning, but do not baste.
- Rest the Turkey: Once cooked, carefully tilt the roasting rack to let juices drain into the pan. Transfer the turkey to a cutting board and let it rest for 20 minutes before carving to allow juices to redistribute, ensuring moist meat.
Notes
- The recipe works best with a 14-16 pound turkey, but you can adjust the amount of herb butter and cavity stuffing slightly for different sizes.
- Roasting time is approximately 13 minutes per pound at 350°F, but use a meat thermometer to ensure perfect cooking.
- Use sea salt or kosher salt if possible; omit or reduce salt if using a pre-brined turkey to avoid over-salting.
- Do not baste the turkey during cooking to maintain crisp skin texture.
