Are you ready to become the ultimate Thanksgiving hero? Imagine presenting a golden, perfectly roasted turkey that makes your entire family's jaws drop in awe. This isn't just another holiday recipe—this is the culinary masterpiece that will transform your Thanksgiving feast from ordinary to extraordinary. With our foolproof method, you'll create a turkey so juicy, flavorful, and stunning that it'll be the talk of the holiday season!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup unsalted butter, softened
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 onion, quartered
- 2 cups chicken broth
Instructions
- Remove the turkey from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures more even cooking.
- Preheat the oven to 325°F (165°C). Position the oven rack in the lowest position to accommodate the large turkey.
- Remove the giblets and neck from the turkey's cavity. Rinse the turkey inside and out with cold water, then pat completely dry with paper towels.
- In a small bowl, mix the softened butter with salt, black pepper, and dried thyme to create a seasoned butter mixture.
- Carefully separate the skin from the turkey breast using your hands, creating a pocket. Spread the seasoned butter mixture evenly under the skin, massaging it gently to distribute.
- Place the quartered onion inside the turkey cavity for additional flavor.
- Place the turkey breast-side up on a rack in a large roasting pan. Tuck the wing tips under the body to prevent burning.
- Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist and create a base for basting.
- Cover the turkey loosely with aluminum foil to prevent excessive browning.
- Roast the turkey in the preheated oven. Calculate approximately 15 minutes per pound, which means about 3 hours for a 12-14 lb turkey.
- Remove the foil during the last hour of cooking to allow the skin to brown and crisp.
- The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Carve the turkey and serve hot with your favorite Thanksgiving sides.
Tips
- Temperature is Key: Always let your turkey sit at room temperature for an hour before cooking to ensure even roasting.
- Butter Magic: The seasoned butter under the skin is your secret weapon for incredibly moist and flavorful meat.
- Moisture Control: The chicken broth in the roasting pan helps keep the turkey juicy and creates a fantastic base for potential gravy.
- Don't Rush the Resting: Letting the turkey rest after cooking is crucial—it allows juices to redistribute, ensuring every slice is succulent.
- Thermometer Accuracy: Always use a meat thermometer to guarantee the turkey reaches the safe internal temperature of 165°F.
- Foil Protection: Loosely covering the turkey prevents over-browning while keeping the meat tender.Pro tip: For an extra-crispy skin, uncover the turkey during the last hour of roasting and baste occasionally with pan juices!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 140mg
