Description
A foolproof roasted turkey recipe that results in juicy meat and crispy skin, perfect for Thanksgiving.
Ingredients
Scale
- 1 whole turkey (12–14 pounds)
- Salt and pepper
- Olive oil or melted butter
- 1 onion, quartered
- 1 citrus fruit (lemon or orange), quartered
- Fresh or dried herbs (rosemary, thyme, etc.)
- Garlic cloves
Instructions
- Thaw the turkey in the refrigerator for at least three days before cooking.
- Rinse the turkey and pat dry with paper towels.
- Season the inside and outside of the turkey generously with salt and pepper.
- Rub the turkey with olive oil or melted butter.
- Stuff the cavity with onion, citrus, and herbs.
- Preheat the oven to 325°F (165°C).
- Place the turkey breast side up in a roasting pan and tent with foil.
- Roast according to weight, approximately 15 minutes per pound.
- Remove the foil for the last 30 minutes to brown the skin.
- Check the internal temperature; it should be 165°F in the thickest part of the breast.
- Let the turkey rest for at least 15 minutes before carving.
Notes
For extra flavor, consider butter mixed with herbs under the skin. Don’t forget to rest the turkey before carving to seal in juices.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg