Turkey
Classic Roast Turkey
A golden, butter-rubbed 12 to 14 pound turkey roasted unstuffed until juicy.
- Prep
- 30 mins
- Cook
- 3 hrs 30 mins
- Total
- 4 hrs 30 mins
- Serves
- 12
- Level
- Medium
A straightforward holiday turkey rubbed with herb butter and roasted at 325°F on a bed of onions. Roast it unstuffed so it cooks evenly, and rely on a thermometer, not the pop-up timer. A 30-minute rest before carving keeps the juices in the meat.
Ingredients
Serves 12
Directions
- Take the turkey out of the fridge 1 hour before roasting. Heat the oven to 325°F (165°C) with a rack in the lower third.
- Mix the butter with the sage, thyme, rosemary, 1 tablespoon salt and the pepper. Pat the turkey very dry. Loosen the breast skin and spread half the butter under it; rub the rest over the skin.
- Season the cavity with the remaining salt and put in the lemon and 1 onion. Scatter the remaining onion, carrots and celery in a roasting pan, add the broth, and set the turkey on a rack above.
- Roast 3 to 3 3/4 hours, tenting loosely with foil once the skin is golden, until a thermometer in the thickest part of the thigh and breast reads 165°F (74°C).
- Move the turkey to a board and rest, tented, for 30 minutes. Save the pan drippings for gravy.
- Carve and serve.
Tips and make-ahead notes
- Thaw in the fridge for 24 hours per 4 to 5 pounds.
- Check the temperature in several spots, away from bone.
- Refrigerate leftovers within 2 hours and use within 4 days.
Nutrition per serving
- Calories
- 560
- Carbohydrates
- 2g
- Protein
- 68g
- Fat
- 30g
- Fiber
- 0g
- Sodium
- 790mg
Estimated. Values change with brands, portion sizes and substitutions.
