Description
A juicy and flavorful roast turkey perfect for Thanksgiving, with herbs and butter for moist meat.
Ingredients
Scale
- 1 whole turkey (12–14 pounds), thawed
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix softened butter with rosemary, thyme, salt, and pepper.
- Pat the turkey dry with paper towels. Rub the butter mixture under the skin and all over the outside.
- Stuff the cavity with onion, carrots, and celery.
- Place the turkey on a rack in a roasting pan and pour chicken broth into the pan.
- Roast in the preheated oven for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- Let the turkey rest for 20-30 minutes before carving.
Notes
For extra flavor, baste the turkey every 30 minutes. Ensure the turkey is fully thawed before cooking.
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 2g
- Protein: 60g