Classic Roast Turkey

Master the art of holiday cooking with this Classic Roast Turkey recipe, a showstopping centerpiece that's moist, flavorful, and irresistibly golden-brown. Infused with a luxurious herb butter featuring fresh rosemary, thyme, and sage, this 12-pound turkey is roasted to perfection alongside a medley of carrots, celery, and onion, which double as a fragrant roasting base. A hint of lemon and garlic stuffed in the cavity brings an added depth of flavor, while a final blast of heat crisps the skin to a mouthwatering finish. With simple prep and foolproof steps, this recipe guarantees perfectly juicy meat and a stunning presentation every time—ideal for Thanksgiving or any festive gathering. Serve with your favorite sides for a meal that wows!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 10

Ingredients

• 12 pounds whole turkey
• 1 cup unsalted butter
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 tablespoon fresh sage
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 whole lemon
• 1 head garlic
• 2 medium carrot
• 2 medium celery stalk
• 1 large onion
• 1 tablespoon olive oil
• 2 cups chicken or turkey stock

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the turkey giblets and pat the turkey dry with paper towels.

Step 3

In a small saucepan, melt the butter over medium heat and stir in the chopped rosemary, thyme, and sage.

Step 4

Rub the herb butter mixture evenly over the turkey, both inside the cavity and on the skin.

Step 5

Season the turkey generously with kosher salt and freshly ground black pepper.

Step 6

Cut the lemon in half and the garlic head in half horizontally. Stuff the cavity of the turkey with the lemon, garlic, and a few sprigs of rosemary and thyme.

Step 7

Roughly chop the carrots, celery, and onion and toss them with olive oil. Spread them evenly in the bottom of the roasting pan to create a bed for the turkey.

Step 8

Place the turkey breast side up on the bed of vegetables in the roasting pan.

Step 9

Tuck the wing tips underneath the body of the turkey.

Step 10

Pour the chicken or turkey stock into the roasting pan to keep the vegetables moist during roasting.

Step 11

Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2 1/2 hours, basting occasionally with pan juices.

Step 12

Remove the foil and increase the oven temperature to 425°F (220°C) for the last 30 minutes to crisp the skin.

Step 13

The turkey is done when the internal temperature reaches 165°F (74°C), measured at the thickest part of the breast and thigh.

Step 14

Remove the turkey from the oven and let it rest for at least 20 minutes before carving.

Step 15

Serve with the roasted vegetables and your favorite side dishes.

Nutrition Facts

Serving size	(6604.4g)

Amount per serving	% Daily Value*
Calories	8612.5

Total Fat 303.0g	0%
Saturated Fat 113.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 4058.2mg	0%
Sodium 6929.6mg	0%
Total Carbohydrate 66.7g	0%
Dietary Fiber 12.8g	0%
Total Sugars 18.0g
Protein 1321.0g	0%

Vitamin D 0IU	0%
Calcium 949.6mg	0%
Iron 63.9mg	0%
Potassium 14423.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 63.8%

Carbs: 3.2%