Easy Thanksgiving Turkey

Prep
Cook
Rest
Total
Servings
10

Ingredients

For the Roast Turkey

  • 1 whole turkey12 to 18 pounds, fully thawed
  • 1 onionpeeled and quartered
  • 1 lemonquartered
  • 1 to 2 sprigs fresh rosemary
  • 1 to 2 sprigs fresh thyme
  • 1 to 2 sprigs fresh sage
  • Kosher salt and black pepper

For the Herb Butter

  • ¾ cup unsalted buttersoftened
  • 6 garlic clovesminced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme

For the Roasting Pan

  • 1 onionquartered
  • 3 celery ribsroughly chopped
  • 2 carrotsroughly chopped

Instructions

  1. Remove the fully thawed turkey from the refrigerator approximately one hour before roasting, keeping food-safety time limits in mind. Remove the giblets and pat the turkey dry.
  2. Preheat the oven to 325°F (160°C). Season the turkey cavity with salt and pepper, then add the onion, lemon, rosemary, thyme, and sage.
  3. Mix the softened butter with minced garlic, salt, pepper, rosemary, and thyme in a small bowl.
  4. Gently loosen the turkey breast skin and spread one-third of the herb butter underneath it. Rub the remaining butter over the outside of the turkey.
  5. Place the turkey on a roasting rack or over the chopped onion, celery, and carrots in a roasting pan. Tuck the wing tips underneath.
  6. Roast at 325°F (160°C), allowing approximately 15 minutes per pound as a planning estimate. Check the internal temperature with a food thermometer.
  7. Ensure the thickest parts of the breast and the innermost thigh and wing reach 165°F (74°C).
  8. Remove the turkey from the oven and rest for approximately 30 minutes before carving.
  9. Slice and serve with homemade turkey gravy and your favourite Thanksgiving side dishes.

Notes

Make sure the turkey is completely thawed before roasting.
Don't overfill the cavity with aromatics.
Use a meat thermometer rather than relying only on cooking time.
Cover the skin loosely with aluminium foil if it browns too quickly.
Refrigerate leftovers within two hours and use within 3 to 4 days.

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Recipe from https://www.traveltrailerslv.com/easy-thanksgiving-turkey-recipe-juicy-tender-perfectly-roasted/