Max's Favorite Turkey
Indulge in the ultimate holiday centerpiece with "Max's Favorite Turkey," a show-stopping roasted turkey recipe bursting with herb-infused flavor. This 12-pound turkey is elevated with a rich blend of softened butter, fresh rosemary, thyme, and garlic, gently spread under and over the skin for a moist and aromatic finish. Stuffed with wedges of lemon, onion, carrots, and celery, and roasted atop a bed of vegetables with a savory chicken broth base, this bird stays tender and juicy throughout the cooking process. Perfectly seasoned and golden-brown from a light olive oil drizzle, the turkey is roasted to perfection and served with the roasted veggies for an effortless yet impressive meal. With just 30 minutes of prep time and simple, easy-to-follow instructions, this recipe ensures that even a novice cook can achieve a beautifully crispy skin and tender, flavorful meat. Whether you're planning a Thanksgiving feast or a special gathering, this classic roasted turkey promises to delight your guests and keep them coming back for seconds!
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Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter, softened
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Salt
- 2 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 medium Carrots, peeled and chopped
- 3 stalks Celery, chopped
- 1 large Yellow onion, quartered
- 2 cups Chicken broth
- 1 large Lemon, halved
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Remove the giblets and neck from the cavity of the turkey. Rinse the turkey under cold water and pat it dry with paper towels.
Step 3
In a small bowl, mix together the softened butter, chopped rosemary, chopped thyme, minced garlic, 1 tablespoon of salt, and 1 teaspoon of black pepper to create an herb butter.
Step 4
Carefully loosen the skin of the turkey breast by sliding your fingers between the skin and meat, being careful not to tear the skin. Spread half of the herb butter under the skin and the remaining half over the entire surface of the turkey.
Step 5
Season the inside of the turkey cavity with the remaining 1 tablespoon of salt and 1 teaspoon of black pepper. Stuff the cavity with the halved lemon, a few chunks of onion, and some of the chopped celery and carrots.
Step 6
Arrange the remaining onion, celery, and carrots in a large roasting pan. Place the turkey on top of the vegetables, breast side up.
Step 7
Drizzle the olive oil over the turkey skin for added crispiness.
Step 8
Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during roasting.
Step 9
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Step 10
Roast the turkey for approximately 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C). For a 12-pound turkey, this should take about 3 hours.
Step 11
During the last 30 minutes of cooking, remove the aluminum foil to allow the skin to brown and crisp up.
Step 12
Once the turkey is done, remove it from the oven and tent it loosely with foil. Allow it to rest for 20-30 minutes before carving to let the juices redistribute.
Step 13
Serve the turkey alongside the roasted vegetables from the pan and enjoy!
Nutrition Facts
| Serving size | (6779.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9540.4 |
| Total Fat 411.7g | 0% |
| Saturated Fat 180.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 4326.8mg | 0% |
| Sodium 18781.0mg | 0% |
| Total Carbohydrate 52.4g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 20.0g | |
| Protein 1321.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 888.1mg | 0% |
| Iron 65.0mg | 0% |
| Potassium 14749.4mg | 0% |
Source of Calories