This Easy Foolproof Roasted Turkey recipe is perfect for anyone looking to create a delicious, moist, and flavorful turkey without the stress. By using a combination of fresh herbs, butter, and aromatics, this turkey will impress your guests with its rich flavor and juicy texture. Follow these simple steps for a perfectly roasted turkey every time.

Ingredients
For Rubbing In Between the Turkey Skin and Meat:
- 1 whole turkey, thawed, giblets and neck removed
- 12 ounces unsalted butter, softened
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh sage, finely chopped
For Stuffing Inside the Turkey Cavity:
- 1 small head of garlic, cut in half to expose the cloves
- 1 lemon, quartered
- 1 orange or blood orange, quartered
- 1 sprig fresh rosemary
- ½ cup fresh parsley sprigs
- 1 sprig fresh sage
- 1 sprig fresh oregano
- 5 fresh or dried bay leaves
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (see notes for different temperature options). Place the thawed turkey into a large baking dish with deep sides. If using a disposable pan, consider placing a layer of thinly sliced carrots and potatoes underneath the turkey to prevent burning.
- Prepare the Turkey:
- Remove the giblets and neck from the cavity and discard (or save for making gravy). Tuck the wings underneath the turkey, remove any excess skin, and pat dry with paper towels.
- Prepare the Butter Mixture:
- In a medium bowl, combine the softened butter with salt, pepper, parsley, thyme, rosemary, oregano, and sage. Mix until well combined.
- Rub the Butter Under the Skin:
- Carefully separate the skin from the breast meat using your hands, working your way down to the legs and thighs. Reserve about one-third of the butter mixture and set aside. Place the remaining two-thirds under the skin, spreading it evenly. Rub the reserved one-third of the butter mixture all over the outside of the skin.
- Stuff the Turkey:
- Stuff the cavity with the garlic, lemon, orange, rosemary, parsley, sage, oregano, and bay leaves. These can be placed loose or tied together with poultry twine.
- Roast the Turkey:
- Place the turkey on the lowest rack of the oven, so it is centered. Bake for about 13 to 15 minutes per pound, or until the internal temperature reaches 160°F in the thickest part of the thigh. For a 20-pound turkey, this is approximately 4 hours and 20 minutes. If the turkey browns too quickly, cover it loosely with foil to prevent over-browning.
- Rest the Turkey:
- Remove the turkey from the oven and let it rest in the pan for at least 30 minutes before slicing. Discard the aromatics from the cavity but save the drippings for making gravy.
- Serve and Store:
- Carve and serve the turkey immediately. Leftover turkey can be stored in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.
Tips
- Thawing the Turkey: Ensure your turkey is fully thawed before cooking. Plan for about 24 hours of thawing in the refrigerator for every 4-5 pounds of turkey.
- Even Cooking: For even cooking, consider rotating the turkey halfway through the cooking time.
- Internal Temperature: Always use a meat thermometer to check for doneness. The internal temperature should reach 160°F in the thickest part of the thigh.
- Resting Time: Letting the turkey rest before carving allows the juices to redistribute, ensuring moist and flavorful meat.
- Gravy: Use the drippings to make a delicious turkey gravy. Simply combine the drippings with flour and broth, and cook until thickened.
By following these simple steps and tips, you’ll achieve a perfectly roasted turkey that’s flavorful, juicy, and sure to be the star of your holiday meal. Enjoy!
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