Classic Roast Turkey Recipe

This Classic Roast Turkey recipe is a culinary journey back to tradition. Whether it’s a holiday season gathering or a special Sunday family dinner, this recipe ensures every buddy has a great time eating it. so today I will show How to make the Perfect Classic Roast Turkey in your home.

Who Will Love This Recipe

This Classic Roast Turkey recipe is tailor-made for anyone who appreciates the rich, authentic taste of a beautifully roasted turkey. It’s a wonderful choice for those yearning to recreate a timeless, traditional roast that is sure to leave a lasting impression on family and friends. my detailed instructions will guide you easily through the process, ensuring that you make it perfect for your guest or lovely family.

Ingredients for Classic Roast Turkey

• 1 whole turkey (12-15 pounds): The star of the show, the turkey should be plump and fresh for the best results.
• 1 cup unsalted butter, melted: Provides the turkey with a rich, flavorful base and a golden, crispy skin.
• 4 cloves garlic, minced: Infuses a delightful hint of garlic, enhancing the overall taste.
• 2 tablespoons fresh rosemary, finely chopped: Adds a fragrant, earthy note to the turkey.
• 2 tablespoons fresh thyme leaves: Bring in a fresh, aromatic element that complements the turkey beautifully.
• Salt and black pepper to taste: Essential for seasoning and bringing out the natural flavors of the turkey.
• 2 onions, quartered: Enhances the flavor and aroma of the turkey from the inside.
• 3 carrots, chopped: Adds a subtle sweetness to the turkey while also serving as a base for the roasting process.
• 3 celery stalks, chopped: Provides a mild, herby flavor to the turkey.
• 1 lemon, quartered: Infuses a zesty, citrusy aroma into the turkey.

Recipe Directions

Preparing the Turkey

1. Thaw the Turkey: If your turkey is frozen, ensure it’s fully thawed in the refrigerator according to the package instructions. This step is crucial for even cooking.
2. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). This ensures the turkey cooks evenly and to the desired internal temperature.
3. Remove Giblets and Neck: Check the turkey’s cavity for any giblets or the neck and remove them. These are usually stored inside the turkey and are not meant for roasting. Save them for other recipes like gravy or stock.
4. Season the Inside: Generously season the turkey cavity with salt and pepper. This not only flavors the turkey from the inside but also helps in tenderizing the meat. Next, place the quartered onions, chopped carrots, celery, and lemon inside the turkey. These will infuse the turkey with incredible flavors and aroma during roasting.

Preparing the Herb Butter

1. Mix Ingredients: In a bowl, mix the melted butter, minced garlic, chopped rosemary, and thyme. This flavorful herb butter will be your secret to a moist and aromatic turkey.
2. Season the Turkey: Gently lift the turkey skin and rub the herb butter mixture under the skin, covering the breast and legs. This will keep the meat moist and infuse it with the delightful flavors of the herb butter. Rub the remaining mixture over the outside of the turkey, ensuring every inch is well-coated for that perfect crispy skin.
3. Tie Legs: To ensure even cooking, tie the turkey legs together with kitchen twine. This also gives the turkey a neater appearance.
4. Season the Exterior: Generously season the exterior of the turkey with salt and pepper. This will give your turkey a tasty, seasoned crust.

Roasting the Turkey

1. Place in Roasting Pan: Place the prepared turkey on a rack in a roasting pan, breast side up. The rack ensures even cooking and allows the turkey to be evenly surrounded by heat.
2. Roast the Turkey: Slide the pan into the preheated oven and let the turkey roast. A general rule is to allow about 13-15 minutes of cooking per pound of turkey. However, the best indicator of doneness is the internal temperature.
3. Check Doneness: After a while, use a meat thermometer to check the turkey’s internal temperature. It should reach 165°F (74°C) in the thickest part of the thigh. If the skin is getting too brown, cover it loosely with aluminum foil.
4. Rest and Carve: Once done, carefully remove the turkey from the oven. Allow it to rest for 20-30 minutes before carving. This ensures that the juices redistribute, giving you a tender and juicy turkey.

Kitchen Equipment Needed

• Roasting pan with rack: For even cooking and to catch the drippings for gravy.
• Kitchen twine: To tie the turkey legs together for even cooking.
• Meat thermometer: Essential to check the turkey’s internal temperature and ensure it’s cooked to perfection.

How to Store

Store any leftover turkey in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the turkey for up to 3 months. When reheating, ensure it reaches an internal temperature of 165°F (74°C) to maintain its flavor and safety.

Food and Drink Pairings

Pair this Classic Roast Turkey with a rich, velvety gravy, creamy mashed potatoes, and a vibrant cranberry sauce. For beverages, consider a well-chilled Chardonnay to complement the turkey’s flavors, or a hearty Pinot Noir for a delightful pairing.

Tips

1. Thoroughly Dry the Turkey: Before seasoning or applying any butter mixture, ensure the turkey is completely dry. Pat it down with paper towels to remove any excess moisture. A dry turkey will give you a crispier skin.
2. Use a Meat Thermometer: Invest in a good-quality meat thermometer to accurately gauge when the turkey is done. This avoids overcooking and ensures your turkey is moist and safe to eat.
3. Baste Regularly: Throughout the roasting process, baste the turkey with the pan drippings every 30 minutes. This adds flavor and moisture to the meat, contributing to a juicy, flavorful roast.
4. Let It Rest: After roasting, let the turkey rest for about 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, giving you a moist and tender turkey.
5. Tent with Foil if Needed: If you notice the turkey skin is browning too quickly during roasting, tent it loosely with aluminum foil. This prevents excessive browning while the turkey continues to cook to the desired internal temperature.

Conclusion

With its crispy skin and tender, juicy meat, our Classic Roast Turkey is a triumph on any dining table. Take the leap and create a meal that will bring smiles and warmth to your loved ones. Don’t forget to share this recipe and subscribe to our blog for more culinary delights.

This article may contain affiliate links. We earn from qualifying purchases at no cost to you. Thank you for your generous support!

Classic Roast Turkey

Maureen Gil

This Classic Roast Turkey recipe is a great main course, perfect for a festive family gathering. With a delightful blend of herbs and a crispy skin, it's a traditional roast that embodies the true spirit of the holiday season. It takes a bit of time and effort, but the end result is worth it.

5 from 1 vote

Rate this Recipe

Cook ModePrevent your screen from going dark

Print SaveSaved! Pin Recipe Facebook

Prep Time 30 minutes mins

Cook Time 3 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dinner

Cuisine American

Servings 10 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 1 whole turkey (12-15 pounds)
• 1 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• Salt and black pepper to taste
• 2 onions, quartered
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 lemon, quartered

* I earn a commission from Instacart from qualifying purchases.

Instructions

 

Preparing the Turkey

• Thaw the Turkey: If your turkey is frozen, ensure it's fully thawed in the refrigerator according to the package instructions. This step is crucial for even cooking.
• Preheat the Oven: Begin by preheating your oven to 325°F (165°C). This ensures the turkey cooks evenly and to the desired internal temperature.
• Remove Giblets and Neck: Check the turkey's cavity for any giblets or the neck and remove them. These are usually stored inside the turkey and are not meant for roasting. Save them for other recipes like gravy or stock.
• Season the Inside: Generously season the turkey cavity with salt and pepper. This not only flavors the turkey from the inside but also helps in tenderizing the meat. Next, place the quartered onions, chopped carrots, celery, and lemon inside the turkey. These will infuse the turkey with incredible flavors and aroma during roasting.

Preparing the Herb Butter

• Mix Ingredients: In a bowl, mix the melted butter, minced garlic, chopped rosemary, and thyme. This flavorful herb butter will be your secret to a moist and aromatic turkey.
• Season the Turkey: Gently lift the turkey skin and rub the herb butter mixture under the skin, covering the breast and legs. This will keep the meat moist and infuse it with the delightful flavors of the herb butter. Rub the remaining mixture over the outside of the turkey, ensuring every inch is well-coated for that perfect crispy skin.
• Tie Legs: To ensure even cooking, tie the turkey legs together with kitchen twine. This also gives the turkey a neater appearance.
• Season the Exterior: Generously season the exterior of the turkey with salt and pepper. This will give your turkey a tasty, seasoned crust.

Roasting the Turkey

• Place in Roasting Pan: Place the prepared turkey on a rack in a roasting pan, breast side up. The rack ensures even cooking and allows the turkey to be evenly surrounded by heat.
• Roast the Turkey: Slide the pan into the preheated oven and let the turkey roast. A general rule is to allow about 13-15 minutes of cooking per pound of turkey. However, the best indicator of doneness is the internal temperature.
• Check Doneness: After a while, use a meat thermometer to check the turkey's internal temperature. It should reach 165°F (74°C) in the thickest part of the thigh. If the skin is getting too brown, cover it loosely with aluminum foil.
• Rest and Carve: Once done, carefully remove the turkey from the oven. Allow it to rest for 20-30 minutes before carving. This ensures that the juices redistribute, giving you a tender and juicy turkey.

Notes

u003cliu003eu003cstrongu003eThoroughly Dry the Turkeyu003c/strongu003e: Before seasoning or applying any butter mixture, ensure the turkey is completely dry. Pat it down with paper towels to remove any excess moisture. A dry turkey will give you a crispier skin.u003c/liu003eu003cliu003eu003cstrongu003eUse a Meat Thermometeru003c/strongu003e: Invest in a good-quality meat thermometer to accurately gauge when the turkey is done. This avoids overcooking and ensures your turkey is moist and safe to eat.u003c/liu003eu003cliu003eu003cstrongu003eBaste Regularlyu003c/strongu003e: Throughout the roasting process, baste the turkey with the pan drippings every 30 minutes. This adds flavor and moisture to the meat, contributing to a juicy, flavorful roast.u003c/liu003eu003cliu003eu003cstrongu003eLet It Restu003c/strongu003e: After roasting, let the turkey rest for about 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, giving you a moist and tender turkey.u003c/liu003eu003cliu003eu003cstrongu003eTent with Foil if Neededu003c/strongu003e: If you notice the turkey skin is browning too quickly during roasting, tent it loosely with aluminum foil. This prevents excessive browning while the turkey continues to cook to the desired internal temperature.u003c/liu003e

Nutrition Facts

Classic Roast Turkey

Amount per Serving

Calories

450

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.