Thanksgiving Roast Turkey - Ultimate Juicy Recipe Guide

Scale

1 whole turkey (12–14 pounds)

1 stick unsalted butter, softened

2 tablespoons olive oil

1 tablespoon salt

1 teaspoon black pepper

2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

1 lemon, quartered

1 onion, quartered

1 head of garlic, halved

2 cups chicken broth or stock

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1. Preheat oven to 325°F. Pat turkey dry with paper towels, remove giblets, and place on a roasting rack in a large pan.

2. Mix softened butter, olive oil, salt, pepper, garlic powder, onion powder, rosemary, thyme, and sage. Rub mixture under skin and all over turkey.

3. Stuff cavity with lemon, onion, and garlic. Pour chicken broth into the roasting pan.

4. Roast uncovered for about 15 minutes per pound, basting every 45 minutes.

5. Check temperature: 165°F for breast and 175°F for thighs. Remove from oven when done.

6. Let turkey rest for 20–30 minutes before carving and serving.

Brine the turkey overnight for extra juicy meat.

Roast just a turkey breast for smaller gatherings.

Carve in advance and reheat slices in broth to save time.