Best Roasted Turkey Recipe

Ingredients

• 5.4–6.8 kg (12–15 lb)turkey, thawed
• 57 g (¼ cup)butter, at room temperature
• 1lemon, for zest and wedges
• 6garlic cloves, finely minced or grated
• 1 tablespoon each, plus a few sprigsfresh rosemary, thyme and sage
• 1 teaspoon, plus more for sprinklingsalt
• ½ teaspoon, plus more for sprinklingblack pepper
• 1 largeonion
• 1–2 litres (4–8 cups)roasting vegetables, such as carrots, celery and onion, cut into chunks (optional)

Instructions

1. 1

   Thaw the turkey

   If frozen, thaw the turkey completely in the fridge; this can take 3–5 days. Leave it at room temperature for 1 hour before you begin.

2. 2

   Heat the oven

   Preheat the oven to 163°C (325°F) and set a rack in the lower third.

3. 3

   Prepare the turkey

   Unwrap the turkey at the top end and drain it in the sink. Remove the neck and giblets, checking both openings. If you like, let it drain and dry longer with the cavity positioned over a used wine bottle. Set the turkey on a baking tray and pat it dry all over with kitchen paper.

4. 4

   Mix herb butter

   Put the softened butter in a bowl with the minced garlic, 1 tablespoon lemon zest, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage and 1 tablespoon chopped thyme. Add 1 teaspoon salt and ½ teaspoon pepper, then mix to a thick paste and set aside.

5. 5

   Prepare the pan

   Arrange half the onion, cut into wedges, and the chopped vegetables in the roasting pan with the neck, cut in two. Set a roasting rack on top if using; otherwise, the turkey can rest on the vegetables.

6. 6

   Season and fill

   Sprinkle salt and pepper generously over the turkey's back, legs, wings and cavity. Fill the cavity with the zested lemon, cut in half or into wedges, the remaining onion wedges and the remaining herbs.

7. 7

   Butter the turkey

   Carefully ease your fingers between the breast skin and meat, taking care not to tear the skin; you can also reach in from the neck end. Spread two-thirds of the butter evenly beneath the skin over the breast meat and sides. Rub any butter left on your hands or in the bowl over the breast skin and legs, then season the outside with salt and pepper.

8. 8

   Tuck and tie

   Tuck the wings beneath the turkey, lifting them up and behind. Cross the legs and tie them together with kitchen twine.

9. 9

   Roast the turkey

   Roast on the lower oven rack for 15 minutes per pound; a 12 lb turkey takes roughly 3 hours. Check halfway through and rotate the pan or cover the turkey loosely with foil if it is browning too quickly. It is done when the innermost thigh and thickest part of the breast reach 74°C (165°F).

10. 10

    Rest before carving

    Leave the turkey to rest for at least 30 minutes before carving so the juices do not run out as you slice.

11. 11

    Use the pan vegetables

    If making the optional pan gravy, use some of the vegetables from the roasting pan; alternatively, serve them as they are.

What is roast turkey?

Roast turkey is a familiar American centrepiece, especially for festive meals, cooked whole until the meat is tender and the skin is browned. This version uses a simple herb butter rather than a complicated preparation.

Lemon zest, garlic, rosemary, thyme and sage season the butter, while putting much of it under the breast skin helps flavour the meat directly. Lemon, onion and herbs in the cavity add aroma as the turkey roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 50g protein, 4g carbs, 10g fat.

The turkey supplies most of the protein, while the butter contributes much of the fat. The small amount of carbohydrate comes mainly from the lemon, garlic, onion and any vegetables served; balance a portion with extra vegetables and a suitable side such as potatoes.

The herb butter and aromatics

Herb butter: Mix the softened butter thoroughly with the garlic, lemon zest, chopped herbs, salt and pepper so the flavourings are spread evenly. Soft butter is easier to work beneath the skin without tearing it.

Cavity filling: Use the already-zested lemon, the remaining onion and the reserved herb sprigs. They perfume the turkey while it cooks; the method does not call for a bread stuffing.

Getting the turkey ready

Dry skin: Pat the turkey dry on all sides before seasoning. A dry surface makes it easier for the butter and seasoning to coat the bird evenly.

Under the skin: Work gently with your fingers and keep the skin intact. Spread the butter across the breast meat and sides, then use any remainder on the outside of the bird.

Roasting time and doneness

Oven position: Roast at 163°C (325°F) on a rack in the lower third of the oven. The recipe estimates 15 minutes per pound, but use the stated temperature checks rather than time alone to judge when it is ready.

Temperature check: Measure the innermost thigh and the thickest part of the breast; both should reach 74°C (165°F). If the skin is getting too dark before the turkey is done, rotate the pan or tent the bird with foil as directed.

The roasting pan

Vegetable base: Carrots, celery and onion are optional, and the recipe allows 4–8 cups. They can support the turkey if you are not using a rack and can be served alongside it.

Neck: The neck goes into the pan with the vegetables, cut in two. The recipe also notes that some of the vegetables can be used for optional pan gravy.

Resting and serving

Resting: Leave the turkey for at least 30 minutes before carving. This gives the juices time to settle rather than spilling out as soon as the meat is sliced.

Serving: Carve the breast and legs and serve with the roasted vegetables if using. A green vegetable or a crisp salad makes a fresh contrast to the rich, buttery turkey.

Recipe notes & tips

• Allow several days for fridge thawing if the turkey is frozen.
• Check both openings for the neck and giblets before seasoning.
• Use softened butter so it spreads beneath the skin more easily.
• Keep a close eye on browning at the halfway point and tent with foil if needed.
• Use a thermometer in both the thigh and the thickest part of the breast.
• Set aside at least 30 minutes for resting before carving.

Variations

• Citrus twist: Add orange zest to the herb butter alongside the lemon zest.
• Herb choice: Use other fresh herbs in place of some of the rosemary, thyme or sage.
• Vegetable base: Choose carrots, celery and onion in any combination for the roasting pan.
• Peppery butter: Add a little extra black pepper to the butter mixture.
• Rack-free roast: Skip the rack and rest the turkey over the chopped vegetables.

Common mistakes to avoid

• Partly frozen turkey: Thaw it fully in the fridge before roasting so it cooks as intended.
• Torn breast skin: Ease your fingers beneath the skin carefully and stop if it begins to split.
• Uneven buttering: Spread the butter as evenly as possible beneath the skin and over the outside.
• Relying only on the clock: Check the thigh and breast with a thermometer; both need to reach 74°C (165°F).
• Over-browning: Check halfway through and tent with foil if the skin is colouring too quickly.
• Carving too soon: Rest the turkey for at least 30 minutes to help keep the juices in the meat.

How to store

Refrigerate leftover turkey in a covered container within 2 hours and use within 3–4 days. Reheat portions until piping hot, adding a little liquid and covering them to help prevent the meat from drying out.

Frequently asked questions