Description

This recipe delivers the best roasted turkey with incredible flavor, tender meat, and crispy, golden-brown skin. Perfect for holiday gatherings, it features a butter-packed herb mixture, fresh vegetables for aromatics, and a simple basting technique. Brining and air-drying the turkey overnight enhance moisture retention and skin crispiness, resulting in a succulent centerpiece for any feast.

Ingredients

Scale

Turkey and Aromatics

1 (12 to 20 pound) turkey, thawed, brined (recommended), and trussed
1 large onion, cut into eight wedges
2 carrots, roughly chopped
2 celery stalks, roughly chopped
5 cloves garlic, smashed
8 fresh thyme sprigs
4 sage leaves
2 quarts chicken stock (8 cups or 1.8L)

Turkey Butter

1 pound salted butter, softened (460g)
1 teaspoon fine sea salt
1 tablespoon coarse ground pepper (5g)
1 teaspoon Worcestershire sauce or Pickapepper sauce
3 cloves garlic, smashed
1 lemon, zested and juiced
½ cup parsley leaves (14g)
¼ cup sage leaves (7g)
2 tablespoons fresh thyme leaves (5g)

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Instructions

Prepare the Turkey: Begin by ensuring the turkey is fully thawed, brined, and trussed for even cooking. Brining and air drying the turkey in the fridge overnight will enhance flavor and skin crispness. Remove the turkey from the fridge just before roasting.
Make the Turkey Butter: In a bowl, combine softened salted butter with sea salt, coarse ground pepper, Worcestershire sauce, smashed garlic cloves, lemon zest and juice, fresh parsley, sage, and thyme leaves. Mix thoroughly to create a well-blended herb butter.
Season and Butter the Turkey: Carefully loosen the skin of the turkey without tearing it, and spread the prepared herb butter liberally under the skin and over the surface of the bird. This will ensure flavor and moisture during roasting.
Prepare the Roasting Pan: Place the onion wedges, chopped carrots, celery stalks, smashed garlic, thyme sprigs, and sage leaves into the bottom of a large roasting pan to create an aromatic bed for the turkey.
Roast the Turkey: Position the turkey on top of the aromatics in the roasting pan. Pour chicken stock (2 quarts or 8 cups) into the pan to keep the environment moist. Roast the turkey at a temperature and duration appropriate for its weight—generally about 3 hours and 30 minutes for a 15-pound turkey—until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest the Turkey: Once fully cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving to allow juices to redistribute, ensuring moist meat.
Optional Gravy: Use the pan drippings to make a flavorful gravy by straining the juices and reducing them on the stovetop, adjusting seasoning to taste.

Notes

This recipe produces meat with amazing flavor, a tender texture, and crispy skin, ideal for Thanksgiving or holiday dinners.
Brining and air-drying the turkey overnight in the fridge is highly recommended to enhance juiciness and crispiness of the skin.
Trussing the turkey helps it cook evenly and maintain shape.
You can use pan drippings to make a rich gravy as a delicious accompaniment.
Ensure the internal temperature reaches 165°F (74°C) for safe consumption.

Nutrition

Serving Size: 1/14 of turkey (about 3.5 oz cooked meat)
Calories: 539
Sugar: 0.8g
Sodium: 709.8mg
Fat: 21.7g
Saturated Fat: 11g
Unsaturated Fat: 9.7g
Trans Fat: 0g
Carbohydrates: 2.9g
Fiber: 0.6g
Protein: 81.3g
Cholesterol: 278.3mg