This easy roast turkey recipe is hard to mess up! The secret is the herbed butter rubbed under and over the skin which results in a nicely browned skin and a juicy, flavorful meat infused with lemon, shallot, and garlic flavors. I promise it will be the star of your holiday feast! You may also like this Buffalo Turkey Wings recipe.
Why You’ll Love This Recipe
This foolproof recipe for roasting turkey is one you will turn to time and again for your holiday dinners. It is easy enough for beginners yet gorgeous enough to serve to your toughest critics. It comes out perfect every time! Trust me, your roast turkey will impress everyone.
Ingredients You Will Need
Turkey: is a popular poultry dish that is often enjoyed during holidays like Thanksgiving and Christmas. I love Grass Roots Coop for all of my meat purchases.
Ghee: adds a rich, buttery, nutty flavor. I love Fourth and Heart ghee.
Thyme: is a pungent herb that can withstand longer cooking times in stews and soups and adds a depth of flavor.
Rosemary: is an evergreen shrub and is used in cooking for its earthy, woodsy flavor having hints of pepper, lemon, and mint. Fresh and dried are used in this recipe.
Sage: is a member of the mint family that has an earthy, sweet-yet-savory flavor that makes the perfect addition to any dish, especially with roast turkey.
Paprika: unlike smoked paprika, it is a little sweeter.
Salt and black pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.
Lemon: adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients in your roasted turkey.
Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.
Instructions
Preheat oven: to 325˚
Remove the turkey: from its packaging, removing the neck and giblets to prepare for roast turkey.
Pat the turkey: dry with paper towels.
In a small bowl: add the ghee and all of the spices, mixing well to create a perfect mixture for your roast turkey.
Carefully lift: the turkey breast skin with your fingers, wearing gloves.
Now spread: half of the ghee mixture under the skin and the remaining half all over the outside of the turkey and underneath as well.
Place the: fresh rosemary sprigs and lemon halves inside the turkey cavity.
Move the turkey: to a roasting pan and add the garlic halves to the pan.
Cover: loosely with foil.
Roast: for 1.5 hours without peeking! This recipe for roast turkey does not require basting. Trust me!
Remove foil: and add the shallots and carrots around the turkey, if using. Roast for another 1 hour to 1.5 hours depending on the size of your turkey. The thickest part of the breast should read 165˚ on a thermometer.
Remove from oven: and carefully lift one end of the turkey so the juices drain from the cavity for gravy if desired.
Allow turkey: to rest for at least 20 minutes before carving.
Enjoy!
Recipe Tips and Tricks
Allow the turkey: to come to room temperature before roasting. This takes a bit of the chill out which can make your butter solidify while trying to spread it on your perfect roast turkey.
No peeking: is probably the hardest thing to do when the turkey is covered with foil as we are used to basting our birds. This recipe roasts quickly because the heat does not escape from the oven being opened several times for basting!
Squeeze the roasted garlic: into the pan juices for an amazing gravy!
Save the carcass: to make a delicious turkey soup. I freeze mine with some leftover turkey to make at another time.
Recipe Variations
Parsnips: are also delicious roasted with or without the carrots around the turkey.
Fresh thyme: can be used in place of the rosemary or you can use both!
Butter: is a great alternative for the ghee if you are not concerned about keeping this roasted turkey recipe Paleo or Whole30 friendly.
Storage Tips
You can store this roasted turkey for 4 days when placed in an airtight glass container. It freezes well for up to 6 months.
FAQs About Roasted Turkey
Is trussing necessary?
No, trussing is not necessary and some chefs recommend skipping it so air circulates more evenly around the turkey thighs for even roasting of the turkey.
How long should I roast a turkey?
At 325 degrees, I plan on 13 minutes per pound of unstuffed roast turkey and 15 minutes per pound stuffed.
Should I rinse my turkey?
It is not recommended to rinse a turkey or any poultry as it can spread potentially harmful bacteria around your kitchen.
Roast Turkey
Ingredients
Method
- Preheat oven to 325˚
- Remove the turkey from it's packaging, removing the neck and giblets.
- Pat the turkey dry with paper towels.
- In a small bowl add the ghee and all of the spices, mixing well.
- Carefully lift the turkey skin with your fingers, wearing gloves.
- Now spread half of the ghee mixture under the skin and the remaining ghee all over the outside of the turkey and underneath as well.
- Place the fresh rosemary sprigs and lemon halves inside the turkey.
- Place the turkey on your roasting pan and add the garlic halves to the pan.
- Cover loosely with foil.
- Roast for 1.5 hours without peeking! This recipe does not require basting. Trust me!
- Remove foil and return to oven and roast another 1 hour to 1.5 hours depending on the weight of your turkey. Roast until the breast at the thickest part reads 165˚ on a thermometer.
- Remove from oven and carefully lift the turkey to drain the juices from inside to use for gravy, if desired.
- Allow turkey to rest at least 20 minutes before carving.
- Enjoy!
