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Introduction:
Preparing the perfect turkey can feel like a daunting task, especially during the holiday season when it’s the star of the meal. But fear not! This recipe will guide you through the simple yet transformative steps that guarantee a delicious, juicy turkey every time. Whether you're cooking for a small family gathering or a grand celebration, this is the only method you'll ever need to master. By following these easy steps, you'll achieve a tender, flavorful turkey with golden, crispy skin that will impress even the most discerning guests.
Ingredients:
1 whole turkey (10-12 lbs)
4 tbsp unsalted butter (softened)
2 tbsp olive oil
1 medium onion (quartered)
1 lemon (halved)
6 cloves garlic (smashed)
Fresh rosemary (3-4 sprigs)
Fresh thyme (3-4 sprigs)
1 tbsp salt (divided)
1 tbsp black pepper
1 cup low-sodium chicken broth
1/4 cup white wine (optional)
2 cups of water (for roasting pan)
Instructions:
Prepare the Turkey:
Begin by preheating your oven to 325°F (165°C). Remove the turkey giblets from the cavity and pat the turkey dry with paper towels. This step helps achieve a crispier skin.
Seasoning the Turkey:
Rub the softened butter all over the turkey, including under the skin where possible, to ensure the meat stays moist and flavorful. Drizzle the olive oil over the turkey as well.
Sprinkle salt and pepper generously inside and outside the turkey. Stuff the cavity with the quartered onion, halved lemon, smashed garlic, and sprigs of rosemary and thyme. These ingredients will infuse the bird with aromatic flavors during cooking.
Roasting:
Place the turkey on a rack in a roasting pan. Add the chicken broth and white wine (if using) to the bottom of the pan, then pour in the water to create steam. This will help the turkey stay moist.
Roast the turkey for approximately 13 minutes per pound, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. For a 12-pound turkey, this should take about 2.5-3 hours. Remember to baste the turkey every 30 minutes with the pan juices for an extra layer of flavor.
Resting:
Once the turkey has reached the correct temperature, remove it from the oven and let it rest for at least 20-30 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is moist and tender.
Tips for Serving and Storing:
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