Recipe Background
You want the best, not only for your friends and family but also for your own taste buds. We have you covered this holiday season! The Best Thanksgiving Turkey lovingly slathers every inch of the turkey in rich, seasoned herb butter for the crispiest, juiciest turkey in town (or any other town for that matter). More than that, the herb butter and slow cooking time bring out the full meaty (almost pork-like) flavors of the bird, to the delight of your guests and your stomach! Once you see this golden-brown roast come out of your oven, you'll know with just one glance and whiff — it's going to be a delicious day.
You want the best, not only for your friends and family but also for your own taste buds. We have you covered this holiday season! The Best Thanksgiving Turkey lovingly slathers every inch of the turkey in rich, seasoned herb butter for the crispiest, juiciest turkey in town (or any other town for that matter). More than that, the herb butter and slow cooking time bring out the full meaty (almost pork-like) flavors of the bird, to the delight of your guests and your stomach! Once you see this golden-brown roast come out of your oven, you'll know with just one glance and whiff — it's going to be a delicious day.
Ingredients
For the turkey:
- 1 (12-20-pound) turkey
- salt to taste
- pepper to taste
- 1 onion peeled and quartered
- 1 lemon quartered
- 1 apple quartered
- 1 (.75-ounce) container fresh rosemary
- 1 (.75-ounce) container fresh thyme
- 1 (.75-ounce) container fresh sage
For the herb butter:
- 1 cup unsalted butter softened
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cloves garlic minced
- 1 tablespoon rosemary chopped
- 1 tablespoon thyme chopped
- 1/2 tablespoon sage chopped
Directions
- Let the turkey warm to room temperature for about an hour.
- Adjust the oven racks so the turkey can sit comfortably in the center and preheat to 325 degrees F.
- Remove the neck and giblets from the inside of the turkey, reserving them for gravy or discarding them if you desire.
- Pat the turkey dry with paper towels.
- Season the inside of the turkey with the extra salt and the extra pepper.
- Stuff the cavity of the turkey with the lemons, the onions, the apples, the container of the rosemary, container of the thyme, and container of the sage.
- In a small bowl, combine the softened butter, the minced garlic, the remaining 1 teaspoon of the salt, the remaining 1/2 teaspoon of the ground black pepper, the remaining 1 tablespoon of the rosemary, the remaining 1 tablespoon of the thyme, and the remaining 1/2 tablespoon of the sage.
- Using your fingers, loosen and lift the skin of the turkey above the breasts. Smear a few tablespoons of the herb butter underneath the skin.
- Tuck the wings of the turkey underneath the bird.
- Place the turkey on a roasting rack inside a roasting pan.
- Using the microwave, or in a pan over low heat on the stove-top, heat the remaining herb butter until it is melted or almost melted.
- Brush the melted herb butter over the outside of the turkey, including the wings and the legs.
- Put the turkey in the oven and roast for 13-15 minutes per pound. The internal temperature at the thickest part of the meat should read 165 degrees F. About halfway through its cooking time, cover the top of the turkey with tin foil. This protects the breast meat from overcooking and becoming dry.
- Once the turkey reaches the desired temperature, remove it from the oven.
- Let the turkey rest for 20-30 minutes before carving, to ensure optimal juiciness.
- Carve and serve!
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