Roast Thanksgiving Turkey (Printer-Friendly Version)
Tender turkey roasted with herb butter, garlic, lemon, and fresh sage for a flavorful holiday centerpiece.
# What You'll Need:
→ Poultry
01 -
1 fresh or frozen turkey (approx. 10.5 lbs / 4.76 kg)
→ Seasoning
02 -
5 teaspoons kosher salt (½ teaspoon per pound)
→ Herb Butter
03 -
1 cup unsalted butter, cubed and softened (230 g)
04 -
½ cup fresh sage leaves (20 g), chopped
05 -
4 cloves garlic, chopped
06 -
1 tablespoon dried thyme
07 -
1 tablespoon dried rosemary
→ Produce
08 -
½ lemon, cut into wedges
09 -
1 medium white onion, skin-on, cut into wedges
10 -
1 large carrot, chopped
11 -
1 stalk celery, chopped
→ Liquids
12 -
32 fl oz low-sodium chicken broth (945 mL)
→ Thickening Agent (Optional)
13 -
2 tablespoons all-purpose flour
# Steps to Follow:
01 -
Place the wrapped turkey on a baking sheet and set in the refrigerator. Defrost for 1 day if fresh or 4 to 5 days if frozen. For a faster method, submerge turkey in cold water, changing water every 30 minutes, allowing 30 minutes per pound.
02 -
Remove packaging carefully, discard innards and giblets, pat turkey dry. Sprinkle kosher salt evenly over entire turkey, including inside cavity and under the skin. Refrigerate uncovered for 24 hours to allow salt penetration.
03 -
Preheat oven to 325°F (160°C). In a medium bowl, combine softened butter with chopped sage, garlic, thyme, and rosemary, mashing herbs into the butter thoroughly.
04 -
Place a roasting pan over a baking sheet. Trim wing tips and excess skin off the turkey, adding to roasting pan. Remove the wishbone carefully and add to pan as well. Arrange onion wedges, carrot, and celery in pan. Pour chicken broth into pan.
05 -
Loosen skin over the breasts to create pockets, then rub herb butter generously under skin and all over the turkey, making sure to reach crevices and the cavity.
06 -
Stuff lemon wedges and a quarter of the onion inside the cavity. Place turkey legs facing forward on a wire rack set over the roasting pan. Pour any accumulated juices from the baking sheet into the pan.
07 -
Place roasting pan on the lowest oven rack and turkey on the middle rack. Roast for approximately 2 hours or until internal temperature reaches 160°F (71°C), checking after 90 minutes to prevent overcooking.
08 -
Remove from oven and transfer turkey to a wire rack over a baking sheet. Let rest 30 minutes, allowing internal temperature to rise to 165°F (74°C).
09 -
Strain roasting pan juices into a saucepan and bring to a boil. For thicker gravy, blend flour with some stock to form a slurry, then whisk back into pan. Boil for 5 minutes until thickened. Keep warm until serving.
10 -
Transfer turkey to a cutting board. Separate legs by cutting at joints, remove breasts by slicing along breastbone and wings, then slice breast meat against the grain. Arrange sliced meat on platter, garnish with sage leaves and lemon wedges.
# Additional Tips:
01 -
Brining the turkey uncovered for the last day helps achieve crispier skin.