Name: Perfect Turkey Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 whole turkey (10-12 pounds), thawed if frozen; 1/2 cup unsalted butter, softened; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 2 tablespoons fresh sage, chopped; 2 teaspoons salt; 1 teaspoon black pepper; 1 lemon, halved; 1 onion, quartered; 4 cloves garlic, minced; 1 cup chicken broth

How To Make Perfect Turkey Recipe

You don’t have to wait for Thanksgiving to get a taste of our delicious turkey recipes! In these mouth-watering turkey recipes, we cook turkey in plenty of tasty ways. We have turkey sandwiched between lovely bread, baked as pie filling, and cooked in a casserole. Whatever way it’s served, turkey meat is a versatile dish you just can’t get enough of.

Preparation: 15 minutes

Cooking: 3 hours

Total: 3 hours and 15 minutes

Serves:

Ingredients

1 whole turkey (10-12 pounds), thawed if frozen
1/2 cup unsalted butter, softened
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 teaspoons salt
1 teaspoon black pepper
1 lemon, halved
1 onion, quartered
4 cloves garlic, minced
1 cup chicken broth

Instructions

Preheat the oven to 325°F (165°C).
Rinse the turkey and pat dry with paper towels.
In a small bowl, mix together the softened butter, chopped rosemary, thyme, sage, salt, and black pepper.
Gently loosen the skin of the turkey and rub the herb butter mixture under the skin, spreading it evenly.
Stuff the cavity of the turkey with the lemon halves, onion quarters, and minced garlic.
Tie the legs together with kitchen twine and tuck the wings under the body of the turkey.
Place the turkey in a roasting pan and pour the chicken broth into the pan.
Cover the turkey loosely with aluminum foil, making sure it is not touching the skin.
Roast the turkey in the preheated oven for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
Remove the foil during the last 30 minutes of cooking to allow the skin to brown.
Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving.