Description
Roasted turkey from Martha’s classic family recipe delights seasonal gatherings with rich, savory flavors. Crisp golden skin and tender meat promise a memorable centerpiece for holiday celebrations you’ll savor with grateful guests.
Ingredients
Scale
- 1 whole turkey (12–15 lbs / 5.4–6.8 kg), thawed and giblets removed
- 1 cup unsalted butter, softened
- 3 tbsps olive oil
- 3 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 2 cups chicken or turkey broth
Instructions
- Preparation: Thoroughly defrost turkey, remove internal organs, and meticulously pat dry with paper towels to optimize seasoning adherence.
- Seasoning: Gently massage softened butter beneath the skin and across the exterior. Liberally sprinkle salt and pepper over entire surface, including internal cavity. Stuff turkey’s core with lemon wedges, quartered onion, crushed garlic cloves, and herb sprigs of rosemary, thyme, and sage to elevate flavor complexity.
- Oven Setup: Position oven rack strategically and preheat to 325F (165C). Place turkey on a rack-equipped roasting pan to ensure comprehensive heat circulation and promote crisp skin development.
- Roasting Technique: Transfer seasoned turkey to preheated oven. Baste with pan drippings every 30-40 minutes to maintain moisture and encourage golden exterior. If skin browns too quickly, loosely tent with aluminum foil to prevent burning.
- Temperature Monitoring: Cook approximately 13-15 minutes per pound. For a 12-pound turkey, estimated cooking time is 2.5 to 3 hours. Use meat thermometer to confirm internal thigh temperature reaches 165F (74C) for safe consumption.
- Resting Phase: Once cooked, remove from oven and let turkey rest undisturbed for 20-30 minutes. This crucial step allows internal juices to redistribute, ensuring tender, succulent meat before carving.
Notes
- Defrosting Strategy: Completely thaw turkey in refrigerator, allowing 24 hours for every 4-5 pounds to prevent bacterial growth and ensure even cooking.
- Moisture Mastery: Pat turkey extremely dry with paper towels before seasoning to guarantee crispy skin and better butter absorption, preventing steaming instead of roasting.
- Flavor Infusion Technique: Create deep flavor pockets by gently separating skin from meat and rubbing softened butter underneath, ensuring seasoning penetrates beyond surface level.
- Temperature Precision: Always use a reliable meat thermometer to check internal temperature at thickest part of thigh, avoiding guesswork and ensuring food safety.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 420
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 120 mg