Ingredients
For the Turkey:
- 1 whole turkey (10–12 pounds), cleaned and patted dry
- Salt and freshly ground black pepper (to season)
Herb Butter:
- 1 cup (2 sticks) unsalted butter, softened
- 2 lemons, zested and juiced
- 1 whole head of garlic, halved
- Fresh thyme (about 4-5 sprigs)
- Fresh rosemary (3-4 sprigs)
- Fresh parsley (a small bunch, chopped)
- 1 tablespoon olive oil
For the Stuffing:
- 1 onion, quartered
- 1 lemon, halved
- 1 bay leaf
For the Gravy:
- Turkey giblets (neck, liver, heart)
- 2 tablespoons flour
- 1 cup white wine (or chicken stock)
- 2 cups turkey stock (or chicken stock)
Instructions
- Preheat the Oven
Preheat your oven to 425°F (220°C). This initial high temperature will help crisp up the turkey skin. - Prepare the Herb Butter
In a medium bowl, mix the softened butter with the lemon zest, lemon juice, halved garlic, thyme, rosemary, parsley, and a tablespoon of olive oil. Season with salt and pepper. The butter should be soft and easy to spread but still thick enough to stay in place under the turkey skin.Tip: Let the butter sit for a few minutes after mixing to allow the flavors to meld.
- Season the Turkey
Generously season the turkey cavity with salt and pepper. Stuff the cavity with the quartered onion, halved lemon, and bay leaf. These ingredients will perfume the turkey from the inside as it roasts. - Butter the Turkey
Using your hands (or a spoon if you prefer), gently loosen the skin over the turkey breasts. Be careful not to tear the skin. Once the skin is loosened, take your herb butter and spread it generously under the skin, directly on the turkey breast. Massage the butter into the skin so it adheres well.Rub any remaining butter over the outside of the turkey. This will help create a beautiful golden crust as the turkey roasts.
Tip: For extra crispy skin, drizzle the turkey with a little olive oil before roasting.
- Roast the Turkey
Place the turkey on a roasting rack inside a large roasting pan. Roast the turkey at 425°F for 30 minutes, uncovered. This initial high heat will help brown the skin. - Baste and Reduce Heat
After 30 minutes, baste the turkey with the pan juices. Lower the oven temperature to 350°F (180°C), cover the turkey loosely with foil, and continue roasting for another 2 to 2 ½ hours, depending on the size of the turkey.Continue to baste the turkey every 30 minutes to keep the meat juicy. The turkey is done when the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
Tip: If the skin is not as crispy as you’d like, remove the foil for the last 20 minutes of roasting.
- Make the Gravy
While the turkey is roasting, use the giblets to make a flavorful gravy. Start by simmering the giblets in a small pot with 2 cups of water for about an hour.Once the giblets are cooked, strain the liquid and discard the giblets. In a pan, mix two tablespoons of flour with the pan drippings from the turkey. Slowly add the white wine (or chicken stock) and giblet stock. Whisk continuously until smooth and thickened.
- Rest the Turkey
Once the turkey is done, remove it from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
- Prep Time: 30 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 12
- Calories: 500
- Fat: 35g
- Carbohydrates: 5g
- Protein: 40g