Description

This classic Thanksgiving Turkey recipe provides a flavorful and juicy roast turkey perfect for holiday gatherings. It features a fragrant herb butter made from fresh rosemary, thyme, and sage, stuffed with lemon, onion, and apple inside the cavity for extra moisture and aroma. The turkey is roasted slowly to golden brown perfection, resulting in tender meat with a crispy skin.

Ingredients

Scale

Main Ingredients

1 20 pound turkey
1 onion, peeled and quartered
1 lemon, quartered
1 apple, quartered
0.75 ounce fresh rosemary
0.75 ounce fresh thyme
0.75 ounce fresh sage

Herb Butter

1 cup unsalted butter, softened
1 teaspoon salt
0.5 teaspoon freshly ground black pepper
6-8 cloves garlic, minced
Fresh chopped rosemary (1 tablespoon for butter, remaining for stuffing)
Fresh chopped thyme (1 tablespoon for butter, remaining for stuffing)
Fresh chopped sage (0.5 tablespoon for butter, remaining for stuffing)

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Instructions

Thaw Turkey: If frozen, place the turkey in the fridge to thaw for 24 hours per 5 pounds plus 1 extra day.
Bring to Room Temperature: Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
Preheat Oven: Adjust the oven rack to center and preheat the oven to 325 degrees Fahrenheit.
Make Herb Butter: Combine softened butter, minced garlic, salt, pepper, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, and 0.5 tablespoon chopped sage in a bowl.
Prepare Turkey: Remove neck and giblets from turkey cavities. Pat turkey dry with paper towels. Season the inside cavity with salt and pepper, then stuff with quartered lemon, onion, apple, and leftover fresh herbs.
Butter Under the Skin: Loosen skin over the breasts gently with fingers and spread a few tablespoons of herb butter underneath the skin smoothy.
Position Turkey: Tuck wings underneath the turkey. Place the turkey on a roasting rack inside a roasting pan.
Coat Turkey: Microwave the remaining herb butter for 30 seconds to soften. Using a basting brush, coat the outside of the turkey, including legs and wings, with the butter.
Roast Turkey: Roast at 325 degrees Fahrenheit for approximately 15 minutes per pound, about 5 hours for a 20-pound bird, until internal temperature reaches 165 degrees in thigh and breast.
Protect Breast with Foil: When the skin turns golden brown, tent the turkey with aluminum foil halfway through cooking to prevent over-browning.
Rest Turkey: Remove turkey from oven and tent with foil. Let rest at room temperature for about 20-30 minutes before carving to retain juices.
Carve and Serve: Transfer turkey to a cutting board inside a sheet pan to catch juices and carve as desired.

Notes

If cooking for a smaller group or prefer white meat, try a turkey breast recipe instead.
Substitute dried herbs using 1 teaspoon dried herbs per 1 tablespoon fresh chopped herbs.
Start roasting uncovered, then tent with foil once skin is golden brown to prevent breast dryness.
For disposable roasting pans, elevate the turkey on a bed of fresh chopped vegetables like celery and carrots to add flavor and elevate the bird.
Instructions remain the same for electric roasting ovens.
Convection ovens cook faster; start checking internal temperature after 2 hours.
Refer to tutorials on how to carve or spatchcock a turkey to reduce cooking time.

Nutrition

Serving Size: 1 serving
Calories: 576 kcal
Sugar: 3 g
Sodium: 350 mg
Fat: 42 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 135 mg