Herb-Roasted Turkey
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Herb-Roasted Turkey

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OmnivoreDinnerChristmas
By WokAndRoll77
20 minPrep
~3.5 hrCook
~3.5 hrTotal
10Servings
400Calories

Ingredients

  • Turkey1 (12–14 lb), giblets and neck removed, at room temperature for 1 hour
  • Kosher Salt3 tablespoons
  • Freshly Ground Black Pepper1 1/12 tablespoons
  • Unsalted butter6 tablespoons, room temperature
  • Lemon Zest1 tablespoon, finely grated
  • Fresh Rosemary1 tablespoon, minced
  • Fresh Sage Leaves1 tablespoon, minced
  • Fresh Thyme Leaves1 tablespoon, minced
  • Onion1 medium, quartered
  • orange1, quartered
  • Lemon1, quartered

Herb-roasted turkey is a classic centerpiece for holiday gatherings and special occasions, showcasing a golden-brown exterior and moist, flavorful meat. The combination of fresh herbs and citrus zest in the butter rub creates a fragrant and savory flavor profile that elevates the turkey's natural taste. Roasting at varying temperatures allows for a crispy skin while ensuring the meat is cooked to perfection.

To prepare this dish, you'll begin by seasoning the turkey both inside and out, then infusing it with a blend of herbs and aromatics. The turkey is roasted in a pan filled with water, which helps keep the meat juicy and prevents it from drying out during the long cooking time. Basting the turkey regularly with its own juices enhances the flavor and promotes even browning.

As a tip, using a meat thermometer is essential to avoid overcooking the turkey, ensuring that it reaches the safe internal temperature of 165°F. After roasting, allowing the turkey to rest under foil for an hour will help the juices redistribute, making for a more succulent carving experience. This turkey is perfect served alongside traditional sides like stuffing, mashed potatoes, and cranberry sauce.

When storing leftovers, keep the turkey tightly wrapped in the refrigerator for up to four days. Reheat gently to retain moisture, and consider using the leftover meat in sandwiches or soups.

Instructions

  1. Preheat the Oven and Prepare Turkey

    10 min

    Set your oven to 450°F (232°C) and place a rack in a large roasting pan. Pat the turkey dry with paper towels, then season it well inside and out with kosher salt and black pepper.

  2. Make Herb Butter Mixture

    5 min

    In a small bowl, combine unsalted butter, lemon zest, rosemary, sage, and thyme. Mix thoroughly with a fork until well blended, then rub this herb butter generously over the turkey and inside its cavity.

  3. Stuff the Turkey

    5 min

    Stuff the cavity of the turkey with the quartered onion, orange, and lemon. Tuck the tips of the wings underneath the bird to prevent burning during roasting.

  4. Add Water and Roast

    30 min

    Pour 4 cups of water into the bottom of the roasting pan. Place the turkey on the rack and roast uncovered for 30 minutes. This initial high heat will help brown the skin.

  5. Reduce Heat and Continue Roasting

    ~3 hr

    Lower the oven temperature to 325°F (163°C). Baste the turkey with pan juices and add more water if necessary to keep at least 1/4 inch of liquid in the pan. Continue roasting, basting every 30 minutes, until a thermometer reads 165°F (74°C) in the thickest part of the thigh, about 2 3/4 hours total.

  6. Rest and Serve

    60 min

    Once done, transfer the turkey to a platter and tent it with foil. Let it rest for 1 hour before carving to allow the juices to redistribute.

FAQ

Wrap leftover turkey tightly and refrigerate for up to four days. You can also freeze it for longer storage.

Featured in:7 Festive Christmas Holiday Menu Recipes

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