The Juiciest Roasted Turkey
The Juiciest Roasted Turkey
Ingredients
For the Turkey
- 1 whole turkey
For the Herb Butter
- 2 sticks unsalted butter, softened
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
For the Cavity and Roasting Pan
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 4 garlic, minced (4-5 cloves)
- 1/2 carton chicken broth
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400
- 2
In a medium bowl, combine the softened butter, dried sage, dried rosemary, dried thyme, salt, black pepper, smoked paprika, onion powder, and garlic powder. Mix all ingredients well until a smooth, seasoned butter paste forms.
⏱️ 10 min
- 3
Place the whole turkey in a large roasting pan. Carefully lift the skin of the turkey, especially over the breast, and generously spread about two-thirds of the seasoned butter underneath the skin. Rub the remaining seasoned butter all over the outside of the turkey.
⏱️ 10 min
- 4
Stuff the cavity of the turkey with the chopped onion, chopped celery stalks, chopped bell pepper, and minced garlic.
⏱️ 5 min
- 5
Pour half a carton of chicken broth into the bottom of the roasting pan around the turkey.
⏱️ 2 min
- 6
Place the turkey in the preheated oven at 400°F and cook for 2 hours.
⏱️ 120 min•🌡️ 400
- 7
After 2 hours, reduce the oven temperature to 325°F and continue cooking for another 2 hours. A general guideline for total cooking time is 20 to 25 minutes per pound, so adjust accordingly based on your turkey's weight.
⏱️ 120 min•🌡️ 325
- 8
For the last hour of cooking, baste the turkey every 15 minutes with the pan juices to keep it moist and promote a golden-brown skin.
⏱️ 60 min
- 9
Continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F.
⏱️ 10 min
- 10
Once cooked, carefully remove the turkey from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful turkey.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
The Juiciest Roasted Turkey
For the Turkey
- 1 whole turkey
For the Herb Butter
- 2 sticks unsalted butter, softened
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
For the Cavity and Roasting Pan
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 4 garlic, minced (4-5 cloves)
- 1/2 carton chicken broth
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400 - 2
In a medium bowl, combine the softened butter, dried sage, dried rosemary, dried thyme, salt, black pepper, smoked paprika, onion powder, and garlic powder. Mix all ingredients well until a smooth, seasoned butter paste forms.
⏱️ 10 min - 3
Place the whole turkey in a large roasting pan. Carefully lift the skin of the turkey, especially over the breast, and generously spread about two-thirds of the seasoned butter underneath the skin. Rub the remaining seasoned butter all over the outside of the turkey.
⏱️ 10 min - 4
Stuff the cavity of the turkey with the chopped onion, chopped celery stalks, chopped bell pepper, and minced garlic.
⏱️ 5 min - 5
Pour half a carton of chicken broth into the bottom of the roasting pan around the turkey.
⏱️ 2 min - 6
Place the turkey in the preheated oven at 400°F and cook for 2 hours.
⏱️ 120 min•🌡️ 400 - 7
After 2 hours, reduce the oven temperature to 325°F and continue cooking for another 2 hours. A general guideline for total cooking time is 20 to 25 minutes per pound, so adjust accordingly based on your turkey's weight.
⏱️ 120 min•🌡️ 325 - 8
For the last hour of cooking, baste the turkey every 15 minutes with the pan juices to keep it moist and promote a golden-brown skin.
⏱️ 60 min - 9
Continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F.
⏱️ 10 min - 10
Once cooked, carefully remove the turkey from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful turkey.
⏱️ 30 min