Description
A classic herb-roasted whole turkey recipe featuring a flavorful blend of fresh and dried herbs, aromatic vegetables, and a seasoned butter rub. Perfectly roasted to juicy tenderness, this turkey is ideal for festive family gatherings and holiday celebrations.
Ingredients
Units
Scale
Turkey and Aromatics
- 1 12–pound fresh turkey
- 1 small bunch fresh Italian parsley
- 1 small bunch fresh thyme
- 3 dried bay leaves
- 1 yellow onion, quartered
- 1 head garlic, halved crosswise
- 4 tablespoons unsalted butter, melted
Seasoning for the Outside of the Turkey
- 2 tablespoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika (sweet paprika works too)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare it for roasting the turkey evenly.
- Prepare the Turkey: Remove the giblets from inside the turkey, rinse it thoroughly inside and out, and trim any excess fat and leftover pinfeathers. Pat the turkey dry with paper towels and place it in a large roasting pan.
- Mix the Seasonings: In a small bowl, combine the sea salt, black pepper, dried thyme, dried oregano, smoked paprika, garlic powder, onion powder, and dried bay leaves to create a flavorful dry rub for the turkey.
- Season the Turkey: Brush melted butter all over the outside of the turkey. Then, rub the seasoning mixture evenly over the entire turkey, including inside the cavity. Stuff the cavity with fresh Italian parsley, fresh thyme, quartered onion, and halved garlic to infuse robust aromas during roasting. Tie the legs together with kitchen string and tuck the wing tips under the body to prevent burning.
- Roast the Turkey: Place the turkey in the preheated oven and roast for approximately 2 1/2 hours. Baste occasionally with the pan juices to keep the meat moist. The turkey is done when an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh and the juices run clear when pierced between the leg and thigh.
- Rest and Serve: Transfer the turkey to a cutting board and cover it loosely with foil. Allow it to rest for 20 minutes so the juices redistribute, resulting in juicy, tender meat. Carve the turkey and serve hot.
Notes
- Basting helps keep the turkey moist but avoid opening the oven door too frequently to maintain a consistent temperature.
- Using fresh herbs in the cavity adds aromatic flavor without overpowering the turkey’s natural taste.
- Resting the turkey after roasting is crucial for juicy slices and easier carving.
- Use a meat thermometer to ensure the turkey is safely cooked to 165°F (74°C).
- This recipe works best for a turkey around 12 pounds; adjust cooking time accordingly for larger or smaller birds.
