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How to Roast a Turkey

A perfectly golden-brown roast turkey seasoned with herbs, resting in a roasting pan.
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A straightforward guide for first-time hosts to roast a juicy, golden-brown turkey for Thanksgiving, ensuring a centerpiece that impresses.

Ingredients

Scale
  • 1 whole turkey (12–15 lbs)
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cups chicken or turkey broth

Instructions

  1. Preheat your oven to 325°F (160°C). Remove the turkey from its packaging and take out the giblets from the cavity. Rinse the turkey inside and out with cold water and pat it completely dry with paper towels.
  2. In a small bowl, mix the softened butter with rosemary, thyme, sage, salt, and pepper.
  3. Gently loosen the skin over the turkey breast and thighs. Spread about half of the herb butter mixture evenly under the skin. Rub the remaining herb butter all over the outside of the turkey.
  4. Place the quartered onion, chopped carrots, and celery inside the turkey cavity.
  5. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
  6. Place the turkey on a rack in a large roasting pan. Pour the chicken or turkey broth into the bottom of the pan.
  7. Roast the turkey for approximately 13-15 minutes per pound. For a 12-15 lb turkey, this is about 2.5 to 3.5 hours. Baste the turkey with the pan juices every 45 minutes.
  8. If the skin starts to brown too quickly, loosely tent the turkey with aluminum foil.
  9. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).
  10. Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more succulent bird.

Notes

  • For a crispier skin, you can increase the oven temperature to 400°F (200°C) for the last 30 minutes of roasting, watching carefully to prevent burning.
  • Consider brining your turkey for extra moisture and flavor.
  • Make gravy with the pan drippings after the turkey has rested.

Nutrition

Find it online: https://carlacooking.com/roast-turkey-recipe-for-first-timers/