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A beautifully browned Roast Turkey sits on a platter, ready to be carved and served for a festive meal.

Perfect Roast Turkey

This recipe provides a comprehensive guide to roasting a perfect turkey, ensuring a tender, juicy, and flavorful centerpiece for any holiday feast. With detailed instructions and helpful tips, even novice cooks can confidently deliver a show-stopping roast turkey that will impress family and friends.
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Prep Time 45 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 3500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup olive oil or melted butter
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2 cups chicken broth
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour for gravy
  • 2-3 cups chicken or turkey broth for gravy
  • Worcestershire sauce optional, for gravy

Equipment

  • Roasting pan
  • Large bowl
  • Small bowl
  • Measuring cups and spoons
  • Meat thermometer
  • Basting Brush
  • Aluminum foil
  • Cutting board
  • Sharp knife
  • Fine-mesh sieve
  • Saucepan
  • Whisk
  • Paper towels

Method
 

  1. Thaw the turkey completely in the refrigerator (approximately 24 hours for every 5 pounds of turkey) or in cold water, changing the water every 30 minutes.
  2. Preheat oven to 325°F (160°C).
  3. Remove the turkey from its packaging. Rinse it thoroughly inside and out with cold water. Pat it completely dry with paper towels.
  4. Check the neck and body cavities for any giblets or the neck. Remove them and set them aside for making gravy (if desired).
  5. Roughly chop the onion, carrots, and celery.
  6. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried sage. Generously rub the mixture all over the outside of the turkey, including under the skin of the breast.
  7. Alternatively, prepare the herb butter by combining softened butter, fresh rosemary, fresh thyme, fresh sage, minced garlic, salt, and pepper in a small bowl. Mix well until fully combined.
  8. Gently loosen the skin of the turkey breast from the meat, creating a pocket. Spread the herb butter mixture under the skin, evenly distributing it. Rub any remaining herb butter on the outside of the turkey.
  9. Place the chopped onion, carrots, celery, and smashed garlic in the bottom of a large roasting pan.
  10. Place the prepared turkey on top of the vegetables in the roasting pan.
  11. Pour 2 cups of chicken broth into the bottom of the pan.
  12. Loosely tent the turkey with aluminum foil during the first 1-2 hours of roasting (optional).
  13. Roast the turkey for approximately 13 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  14. Baste the turkey with pan juices every 30-45 minutes during the roasting process (optional).
  15. Remove the foil during the last hour to allow the skin to crisp up.
  16. Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. Tent it loosely with foil while it rests.
  17. To make gravy, strain the pan drippings through a fine-mesh sieve into a bowl. Discard the solids.
  18. Let the drippings sit for a few minutes to allow the fat to rise to the top. Skim off about 1/4 cup of the fat.
  19. In a saucepan, melt the reserved fat over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown.
  20. Gradually whisk in 2-3 cups of chicken broth (or turkey broth) until the gravy is smooth and thickened.
  21. Whisk in the strained pan drippings.
  22. Season with salt and pepper to taste. Add a splash of Worcestershire sauce or a pinch of dried herbs for extra flavor (optional).
  23. Simmer the gravy for 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
  24. Carve the turkey and serve.

Notes

Ensure the turkey is fully thawed for even cooking. Using herb butter under the skin helps prevent dry breast meat. Resting the turkey after roasting allows the juices to redistribute, resulting in a more tender bird. Pan drippings make an excellent gravy. Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days.