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Best Roasted Turkey We’ve Ever Made Recipe

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  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 14 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This recipe delivers the best roasted turkey with amazing flavor, tender and juicy meat, and a perfectly crispy golden-brown skin. Ideal for holiday dinners like Thanksgiving, the turkey is brined and air-dried for enhanced taste and texture, then roasted slowly with a flavorful vegetable and herb base. A rich herb butter is massaged under the skin and over the bird to keep it moist and flavorful. Pan drippings can be used to make an excellent gravy, making this recipe a full feast centerpiece.

Ingredients

Turkey

  • 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)

Herb Turkey Butter

  • 1 pound salted butter, softened (460g)
  • 1 teaspoon fine sea salt
  • 1 tablespoon coarse ground pepper (5g)
  • 1 teaspoon Worcestershire sauce or Pickapeper 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)

Instructions

  1. Preheat the Oven: Set your oven to 325°F (160°C) and adjust the racks so the turkey fits comfortably.
  2. Make the Herb Butter: Pulse all the herb turkey butter ingredients in a food processor until finely chopped and smooth. Scrape down the sides and pulse a few more times to combine thoroughly.
  3. Melt Portion of Butter: Place a quarter of the turkey butter in a small saucepan over low heat and gently melt it. Set the melted and remaining unmelted butter aside.
  4. Prepare Roasting Pan: Arrange the onion, carrot, celery, smashed garlic cloves, thyme sprigs, sage leaves, and chicken stock in the bottom of the roasting pan. Place a roasting rack on top, suspended above the vegetables and stock.
  5. Prepare the Turkey: Place the turkey breast-side up on the roasting rack. Carefully create pockets between the skin and breast meat using your hands, and make a small hole where the drumsticks meet the thighs.
  6. Apply Butter Under Skin: Rub the unmelted herb butter generously under the skin pockets and into the holes near the thighs. Massage the butter evenly beneath the skin for maximum flavor. Use almost all the butter depending on the size of the bird. Optionally use a piping bag for cleaner application.
  7. Butter the Turkey Surface: Flip the turkey breast-side down and brush some melted butter over the back. Then, flip the bird breast-side up and brush the remaining melted butter over the top. Lightly season the entire turkey with salt and pepper.
  8. Roast the Turkey: Roast for 14 minutes per pound, basting every 30 minutes with the pan drippings. Monitor liquid levels and replenish with water as needed. Rotate the pan every hour for even browning. For a 15-pound turkey, roast for approximately 3½ hours.
  9. Tent and Check Temperature: When the skin is about two shades lighter than desired, tent the turkey loosely with foil. Continue roasting until an internal temperature of 160°F (71°C) is reached in both the breast and thigh away from the bone. Juices should run clear when pierced.
  10. Rest the Turkey: Remove the turkey from the oven and let it rest for 30 minutes to 1 hour before carving. Keep warm by placing in an oven set to 200°F (90°C), loosely covered with foil to prevent drying out.

Notes

  • If using unsalted butter instead of salted, add an additional teaspoon of fine sea salt to the herb butter mixture.
  • Recommended equipment includes a brine bag or large container for brining, large roasting pan with rack, disposable piping bag for butter application, food-grade nitrile gloves for handling butter, a basting/pastry brush, and a turkey baster.
  • Brining and air-drying the turkey overnight in the refrigerator are highly recommended for the best flavor and crispy skin.
  • Use the pan drippings after roasting to make a delicious homemade gravy.
  • Check internal temperature in multiple spots (breast and thighs) to ensure thorough cooking.

Find it online: https://evelynscooking.com/best-roasted-turkey-weve-ever-made-recipe/