Classic Roast Turkey Dinner
Classic Roast Turkey Dinner
Ingredients
For the Turkey
- 4 pound whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 lemon, halved
- 1 yellow onion, quartered
- 2 celery stalks, cut into large pieces
- 2 cups chicken broth
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Gravy (Optional)
- 1/4 cup turkey drippings
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Preheat oven to 325°F (160°C). Remove turkey giblets and neck from the cavity. Pat the turkey dry thoroughly with paper towels.
⏱️ 5 min•🌡️ 325
- 2
In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, salt, and pepper. Mix well.
⏱️ 5 min
- 3
Gently loosen the skin over the turkey breast and rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining butter mixture all over the outside of the turkey.
⏱️ 5 min
- 4
Stuff the turkey cavity with the halved lemon, quartered onion, and celery pieces.
⏱️ 3 min
- 5
Place the turkey on a rack in a large roasting pan. Pour chicken broth into the bottom of the roasting pan.
⏱️ 2 min
- 6
Roast the turkey for 2 1/2 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. Baste the turkey every 30-45 minutes with the pan juices. If the skin starts to brown too quickly, tent loosely with foil.
⏱️ 180 min•🌡️ 325
- 7
Once cooked, remove the turkey from the oven, transfer it to a carving board, and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
⏱️ 30 min
- 8
To make gravy (optional): Pour the pan drippings into a fat separator. In a saucepan, melt 1/4 cup of the separated turkey drippings over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light roux forms. Gradually whisk in 2 cups of chicken broth, stirring until smooth and thickened. Season with salt and pepper to taste. Simmer for 5 minutes.
⏱️ 10 min
- 9
Carve the turkey and serve with the optional gravy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Roast Turkey Dinner
Ingredients
For the Turkey
- 4 pound whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 lemon, halved
- 1 yellow onion, quartered
- 2 celery stalks, cut into large pieces
- 2 cups chicken broth
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Gravy (Optional)
- 1/4 cup turkey drippings
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Preheat oven to 325°F (160°C). Remove turkey giblets and neck from the cavity. Pat the turkey dry thoroughly with paper towels.
⏱️ 5 min•🌡️ 325 - 2
In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, salt, and pepper. Mix well.
⏱️ 5 min - 3
Gently loosen the skin over the turkey breast and rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining butter mixture all over the outside of the turkey.
⏱️ 5 min - 4
Stuff the turkey cavity with the halved lemon, quartered onion, and celery pieces.
⏱️ 3 min - 5
Place the turkey on a rack in a large roasting pan. Pour chicken broth into the bottom of the roasting pan.
⏱️ 2 min - 6
Roast the turkey for 2 1/2 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. Baste the turkey every 30-45 minutes with the pan juices. If the skin starts to brown too quickly, tent loosely with foil.
⏱️ 180 min•🌡️ 325 - 7
Once cooked, remove the turkey from the oven, transfer it to a carving board, and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
⏱️ 30 min - 8
To make gravy (optional): Pour the pan drippings into a fat separator. In a saucepan, melt 1/4 cup of the separated turkey drippings over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light roux forms. Gradually whisk in 2 cups of chicken broth, stirring until smooth and thickened. Season with salt and pepper to taste. Simmer for 5 minutes.
⏱️ 10 min - 9
Carve the turkey and serve with the optional gravy.
⏱️ 5 min