How To Make Flavorful Roast Turkey
For Thanksgiving or Christmas dinners, prepare this tender and flavorful roast turkey that is seasoned with rosemary and thyme for a fragrant, spiced meal.
Let turkey rest at room temperature 1 hour. Transfer oven rack 1 level below center and preheat oven to 350 degrees near end of resting.
Remove neck and giblets from turkey and remove any pin feathers left behind. Pat outside of turkey well dry with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.
In a mixing bowl stir together butter, lemon zest, thyme, and rosemary.
Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate the skin from the breast leaving skin intact between breasts, front area, and sides. Be careful not to tear skin or butter will melt out as it bakes.
Transfer turkey to a large roasting pan with a roasting rack.
Using the end of the spoon, stuff and spread about ⅓ of the butter total into each portion and rub hands over turkey skin to smooth around.
Rub remaining butter all over the turkey, except the underside. Season well with salt and pepper.
Stuff onion, garlic, and parsley into the cavity of the turkey. Tie legs together with kitchen twine if desired.
Bake in the preheated oven until the thickest portion of the thigh registers 165 to 175 degrees F on a probe thermometer for about 2 hours 20 minutes to 3 hours 30 minutes.
Tent the top of the turkey with aluminum foil during baking as needed to prevent excessive browning.
Let turkey rest for 30 minutes.
Serve and enjoy.
- Calories: 746.36kcal
- Fat: 35.54g
- Saturated Fat: 12.91g
- Trans Fat: 0.68g
- Monounsaturated Fat: 10.86g
- Polyunsaturated Fat: 7.04g
- Carbohydrates: 3.06g
- Fiber: 0.67g
- Sugar: 0.71g
- Protein: 98.69g
- Cholesterol: 352.73mg
- Sodium: 1115.02mg
- Calcium: 68.87mg
- Potassium: 1070.68mg
- Iron: 4.27mg
- Vitamin A: 170.29µg
- Vitamin C: 4.64mg
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