Herb-Roasted Thanksgiving Turkey
A whole turkey rubbed under the skin with garlic herb butter, roasted on a bed of onions until golden and juicy, and rested before carving. Serves 10 to 12.
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A great Thanksgiving turkey comes down to three things: seasoning it well, ideally with a brine the day before; getting butter and herbs under the skin; and cooking it by temperature, not by the clock.
Roasting the bird on a bed of onions and herbs flavors the drippings for the gravy. Let it rest for at least 30 minutes before carving; it stays hot and the juices settle back into the meat.
Ingredients
Turkey
- 1 (12 to 14 pound) turkey, thawed, giblets removed, brined if you like
- 2 large onions, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- A few sprigs each fresh sage, rosemary and thyme
- 1 cup chicken or turkey broth
Herb butter
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt (1/2 teaspoon if the turkey was brined)
- 1 teaspoon black pepper
Instructions
- Prepare. Heat the oven to 325°F with a rack in the lowest position. Pat the turkey very dry inside and out.
- Butter the bird. Mix the herb butter. Gently loosen the skin over the breast and thighs with your fingers and spread about two thirds of the butter underneath it. Rub the rest over the outside.
- Set up the pan. Scatter the onions in a roasting pan and add the broth. Put the lemon, garlic and herb sprigs in the cavity, tuck the wing tips under and tie the legs together. Set the turkey on the onions, breast side up.
- Roast. Roast for about 3 to 3 1/2 hours for a 12 to 14 pound turkey, basting every 45 minutes. If the breast browns too quickly, tent it loosely with foil.
- Check the temperature. The turkey is done when an instant-read thermometer reads 165°F in the thickest part of the breast and 175°F in the thigh, away from the bone.
- Rest and carve. Move the turkey to a board, cover loosely with foil and rest 30 to 45 minutes. Save the drippings for gravy, then carve.
Tips
- Allow about 13 to 15 minutes per pound at 325°F, but always go by the thermometer.
- A brined turkey is juicier and already seasoned; cut the salt in the butter if you brined.
- Never stuff a turkey ahead of time. Bake the stuffing in a separate dish for the safest results.
Questions about this recipe
- What temperature should a turkey be cooked to?
- 165°F in the thickest part of the breast. Many cooks take the thigh to 175°F for more tender dark meat.
- Should I roast turkey breast side up or down?
- Breast side up gives the best browning. Tent the breast with foil if it darkens before the thighs are done.
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