Make sure your turkey this year is delicious with this recipe – when cooked with a little bit of effort (and a lot of love), this is sure to be a crowd pleaser!
Ingredients for Turkey:
- 1 12-20 lb frozen turkey
- 1 onion (peeled and quartered)
- 1 orange (quartered)
- 2 carrots (peeled and chopped)
- 2 stalks of celery (washed and chopped)
- 1 bunch of fresh rosemary
- 1 bunch of fresh thyme
- 1 bunch of fresh sage
Ingredients for Herb Butter:
- 1 cup unsalted butter softened
- 1 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 7-8 cloves garlic, minced
- fresh chopped herbs
Other Supplies: Roasting Pan and Roasting Rack
- If your turkey is frozen, start thawing it at least two to three days before
- Adjust your oven rack so the turkey sits in the center of the oven.
Preheat oven to 325 degrees F.
- To make the herb butter, combine room temperature butter, minced
garlic, salt, pepper, one tablespoon of fresh chopped rosemary, one
tablespoon of fresh chopped sage, and one tablespoon of fresh chopped thyme.
- Use the remaining herbs to stuff the cavity of your turkey.
- Keeping the turkey neck and giblets, stuff them inside the turkey cavity
along with the quartered onion, quartered orange, chopped carrot, celery, salt, pepper and left-over fresh herbs. Use your finger to loosen and lift the skin above the breast on the top of the turkey and stuff three tablespoons of the herb butter underneath.
- Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.
- Melt the rest of the herb butter, and use a basting brush to brush the remaining herb butter over the outside of the turkey, legs and wings.
- Roast at 325 degrees F for 13-15 minutes per pound, or until internal
temperature reaches about 165 degrees F. To check if finished, insert
your thermometer in the middle of the turkey’s thigh and breast. Remove
the turkey once the internal temperature reaches 160 degrees F.
- Check the turkey about halfway through cooking. Once the skin gets golden brown cover the top of the turkey with foil, to protect the breast meat from overcooking and drying out.
- Allow the turkey to rest 20-30 minutes before carving.
- Reserve any drippings and juice remaining in your pan to make your
- Serve and enjoy!