Mom's Roast Turkey
Juicy, golden, and bursting with holiday flavor, Mom's Roast Turkey is the ultimate centerpiece for your festive table. This classic recipe combines a buttery herb rub made with fresh rosemary, thyme, and garlic to impart an aromatic depth, while lemon and onion tucked inside the cavity infuse the meat with subtle brightness. Roasted atop a bed of carrots, celery, and onion, the turkey stays moist and tender thanks to a splash of chicken broth that doubles as the base for rich, flavorful drippings. Perfectly crisped skin is achieved by removing the foil in the final hour of cooking, and basting ensures every bite is succulent. Whether it's Thanksgiving, Christmas, or a celebratory family dinner, this recipe guarantees a show-stopping turkey that's as comforting and timeless as mom’s love.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 piece Whole turkey (10-12 pounds)
- 1 cup Unsalted butter, softened
- 2 tablespoons Salt
- 1 tablespoon Black pepper, freshly ground
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 piece Lemon, halved
- 1 piece Onion, quartered
- 3 pieces Carrots, chopped
- 3 pieces Celery stalks, chopped
- 2 cups Chicken broth
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Remove the turkey from its packaging and discard the giblets and neck (or save them for making broth if desired). Pat the turkey dry with paper towels.
Step 3
In a small bowl, mix together the softened butter, salt, black pepper, minced garlic, rosemary, and thyme to create a flavorful herb butter.
Step 4
Carefully loosen the skin of the turkey by sliding your fingers between the skin and the meat, being cautious not to tear the skin. Rub half of the herb butter mixture under the skin and the remaining half over the surface of the turkey.
Step 5
Stuff the cavity of the turkey with the lemon halves, onion quarters, and a few extra sprigs of rosemary and thyme for added flavor.
Step 6
Arrange the chopped carrots, celery, and any leftover onion pieces on the bottom of a large roasting pan to create a bed for the turkey to sit on. Pour the chicken broth into the pan.
Step 7
Place the turkey on top of the vegetables, breast side up. Tuck the wings under the turkey and securely tie the legs together with kitchen twine.
Step 8
Cover the turkey loosely with aluminum foil and roast in the preheated oven for 2 hours.
Step 9
After 2 hours, remove the foil to allow the skin to crisp up. Continue roasting for another 1 to 1.5 hours, or until the internal temperature of the turkey reaches 165°F (74°C) when checked in the thickest part of the breast and 175°F (79°C) in the thigh.
Step 10
During the last hour of roasting, baste the turkey every 30 minutes with the pan drippings for extra flavor and moisture.
Step 11
Once fully cooked, remove the turkey from the oven and tent it with foil. Let it rest for 20-30 minutes before carving to allow the juices to redistribute.
Step 12
Serve your beautifully roasted turkey with the pan vegetables and your favorite sides. Enjoy!
Nutrition Facts
| Serving size | (5814.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 13864.1 |
| Total Fat 865.4g | 0% |
| Saturated Fat 313.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 4548.7mg | 0% |
| Sodium 33155.9mg | 0% |
| Total Carbohydrate 50.9g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 19.9g | |
| Protein 1358.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1275.4mg | 0% |
| Iron 53.0mg | 0% |
| Potassium 21099.4mg | 0% |
Source of Calories