Roast Turkey
This roast turkey recipe will be the star of your Thanksgiving dinner! It's juicy and flavorful, with an aromatic combination of garlic, herbs, and lemon.
Servings: 8 - 10 servings
Calories: 907kcal
Ingredients
- 1 12-15 pound turkey, neck & giblets removed
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 lemons, quartered
- 1 head garlic, whole, halved horizontally
- 10 sprigs thyme
- 5 sprigs rosemary
- 5 sprigs sage
- ½ cup unsalted butter, melted
- 2 cups chicken stock
- Kosher salt & black pepper
Instructions
- Preheat the oven to 450F.
- Pat the turkey dry with paper towels. Heavily season the cavity with salt and pepper and fill with the onions, carrots, lemons, garlic, and herbs. Tuck the wings under the bird, place into a roasting pan on a rack, and tie the legs together with kitchen twine.
- Brush the turkey with the melted butter and season the bird with salt & pepper. Pour the chicken stock into the roasting pan.
- Roast at 450F for 30 minutes and then reduce the heat to 350F and continue to cook for 3-4 hours or until an instant read thermometer reads 160F. The turkey will continue to cook and bring the temp to 165F.
- Remove from the oven and lightly cover with foil to rest for 15-20 minutes.
Video
Nutrition
Calories: 907kcal | Carbohydrates: 8g | Protein: 156g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 488mg | Sodium: 902mg | Potassium: 1781mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3174IU | Vitamin C: 18mg | Calcium: 101mg | Iron: 6mg