Description
A perfectly juicy and flavorful roasted turkey with a golden-brown skin, infused with aromatic herbs and butter.
Ingredients
Scale
For the Crust:
- 1 whole turkey (12–14 lbs), thawed
- 1 cup unsalted butter, softened
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups chicken or turkey broth
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Pat the turkey dry with paper towels.
- In a bowl, mix softened butter, rosemary, thyme, sage, garlic, lemon zest, lemon juice, salt, and pepper.
- Gently loosen the skin over the turkey breast and rub half of the herb butter underneath. Rub the remaining butter all over the outside of the turkey.
- Stuff the cavity with onion, carrots, and celery. Tie the legs together with kitchen twine.
- Place turkey breast-side up on a rack in a roasting pan. Pour broth into the bottom of the pan.
- Roast for about 3 to 3.5 hours, basting every 45 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let rest for 30 minutes before carving. Serve with pan juices.
Notes
You can customize the seasonings to taste.