Description

This recipe delivers the best roasted turkey with incredible flavor, tender meat, and crispy golden-brown skin. It features a butter-infused turkey enhanced by fresh herbs and aromatic vegetables, perfectly roasted for a classic Thanksgiving centerpiece. The process includes brining, air-drying, and roasting, resulting in juicy, succulent meat and a rich pan drippings base for gravy.

Ingredients

Scale

Turkey and Vegetables

1 (12 to 20 pound) turkey, thawed, brined (recommended), and trussed
1 large onion, cut into eight wedges
2 carrots, roughly chopped
2 celery stalks, roughly chopped
5 cloves garlic, smashed
8 fresh thyme sprigs
4 sage leaves
2 quarts chicken stock (8 cups or 1.8L)

Turkey Butter

1 pound salted butter, softened (460g)
1 teaspoon fine sea salt
1 tablespoon coarse ground pepper (5g)
1 teaspoon Worcestershire sauce or Pickapepper sauce
3 cloves garlic, smashed
1 lemon, zested and juiced
½ cup parsley leaves (14g)
¼ cup sage leaves (7g)
2 tablespoons fresh thyme leaves (5g)

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Instructions

Prepare the Turkey: Begin with a thawed, brined, and trussed turkey. Ensure it is fully dried by air-drying in the refrigerator overnight to enhance the skin’s crispiness during roasting.
Make Turkey Butter: Combine softened salted butter with sea salt, coarse ground pepper, Worcestershire sauce, smashed garlic cloves, lemon zest and juice, and freshly chopped parsley, sage, and thyme leaves. Mix thoroughly to create a fragrant herb butter.
Apply Turkey Butter: Gently loosen the turkey skin and smear the prepared herb butter evenly under and over the turkey skin, coating the meat thoroughly for maximum flavor and moisture retention.
Prepare Roasting Pan: Place the onion wedges, chopped carrots, celery stalks, smashed garlic cloves, fresh thyme sprigs, and sage leaves in a large roasting pan to create an aromatic bed for the turkey.
Roast the Turkey: Set the turkey atop the vegetable bed in the roasting pan. Pour the chicken stock around the vegetables to keep the environment moist. Roast the turkey in a preheated oven at 325°F (163°C) for approximately 3 hours and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest the Turkey: Once roasted, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow juices to redistribute and ensure moist meat.
Make Gravy (optional): Use the pan drippings and roasted vegetables to make a flavorful gravy to serve alongside your turkey.

Notes

Brining and air-drying your turkey before roasting significantly improves flavor, moisture, and skin crispiness.
Trussing helps the turkey cook evenly and maintain a beautiful shape.
Air-drying the turkey in the fridge overnight is highly recommended for a golden brown, crispy skin.
You can enhance your meal with a rich gravy made from the pan drippings after roasting.
Use a reliable meat thermometer to ensure proper doneness and avoid undercooking.

Nutrition

Serving Size: 1/14 of a 15-pound turkey
Calories: 539
Sugar: 0.8g
Sodium: 709.8mg
Fat: 21.7g
Saturated Fat: 11g
Unsaturated Fat: 10.7g
Trans Fat: 0g
Carbohydrates: 2.9g
Fiber: 0.6g
Protein: 81.3g
Cholesterol: 278.3mg