Roast Turkey ✪

Smart Score ●●●●○

ⓘ feeds 10–12 guests with leftovers

A perfectly roasted whole turkey with crispy skin and juicy meat, seasoned simply with herbs, butter, and aromatics.

Flavor Profile Savory

Herbaceous, buttery, and deeply comforting.

Ingredients

• 12–14 lb whole turkey (thawed, if frozen)

• 1/2 cup unsalted butter, softened

• 1 tbsp kosher salt

• 1 1/2 tsp black pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp paprika (optional for color)

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh sage, chopped

• 4 cloves garlic, smashed

• 1 onion, quartered

• 1 lemon, halved

• 2 celery stalks, chopped

• 2 carrots, chopped

• 2 cups chicken broth (for roasting pan)

Optional:

• 1/2 cup white wine (adds depth to pan drippings)

• Compound herb butter under the skin

• Trussing string for even roasting

• Roasting thermometer (highly recommended)

Instructions

1. Prep the turkey (1 day before or morning of)
   Remove giblets, pat turkey dry, and let it sit at room temperature for 30–60 minutes. Preheat oven to 325°F (163°C).

2. Season & stuff the bird:
   Mix butter, salt, pepper, garlic powder, onion powder, herbs, and paprika. Rub all over the bird (including under the skin if possible). Stuff the cavity with lemon, onion, garlic, and some extra herbs.

3. Set up roasting pan:
   Place chopped carrots, celery, and onion in the bottom of a roasting pan. Add broth (and wine if using). Set a rack over the veggies and place turkey on top, breast side up.

4. Roast uncovered:
   Roast at 325°F for about 15 minutes per pound (roughly 3–3.5 hours for 12–14 lbs), or until the thickest part of the thigh reaches 165°F (74°C).

5. Baste occasionally:
   Every 45 minutes, spoon pan juices over the bird. Tent loosely with foil if browning too quickly.

6. Rest before carving:
   Remove turkey and let it rest, uncovered, for 30 minutes before carving. This keeps it juicy.