Entrée: United States – Roast Whole Turkey

Serving Size: 10

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 30 min

Total 4 hrs 5 min

Ingredients

1 whole turkey (10–14 lb / 4.5–6.4 kg), thawed
6–8 tbsp (90–120 g) unsalted butter, softened
2 tsp kosher salt (plus more to taste)
1 tsp freshly ground black pepper
1 large onion, quartered
2 carrots, halved
2 celery stalks, halved
1 head garlic, halved crosswise
1 lemon, halved (optional)
6–8 sprigs fresh thyme, rosemary, and sage (or a handful mixed)
1–2 cups (240–480 ml) low-sodium chicken or turkey stock
1–2 tbsp (15–30 ml) olive oil (optional, for skin)
Kitchen twine for trussing (optional)

Instructions

1. Remove giblets and neck, pat turkey very dry with paper towels. Let sit at room temperature 30–60 minutes.
2. Preheat oven to 325°F (165°C). Position rack in lower third of oven.
3. Gently loosen skin over the breasts and rub 3–4 tbsp of softened butter mixed with 1 tsp salt, ½ tsp pepper, and some chopped herbs under the skin. Rub remaining butter and a little olive oil over the skin; season skin with remaining salt and pepper.
4. Stuff the cavity with onion, carrot, celery, garlic, lemon and whole herb sprigs. Tie legs together and tuck wing tips under the bird.
5. Place turkey breast-side up on a rack in a roasting pan. Pour 1 cup stock into the pan (add more later as needed to prevent burning).
6. Roast, basting occasionally with pan juices, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh and breast (about 13–15 minutes per pound as a guideline for an unstuffed 10–14 lb bird).
7. If the skin is browning too quickly, tent loosely with foil. If pan juices evaporate, add more stock.
8. Remove turkey from oven and transfer to a cutting board. Tent with foil and rest 20–30 minutes before carving to let juices redistribute.
9. Reserve pan drippings for gravy.

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