Roast turkey is the centerpiece of many holiday feasts, embodying a sense of tradition and celebration. This recipe emphasizes a savory blend of herbs and spices, which infuse the turkey with rich, complex flavors.
Ingredients:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, melted
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 large onion, quartered
- 1 large carrot, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cups low-sodium chicken broth
- Fresh herbs (such as thyme, rosemary, and sage) for stuffing the cavity
Instructions:
- Preheat your oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage.
- Brush the turkey all over with melted butter and olive oil. Rub the seasoning mixture evenly over the turkey, including under the skin if possible.
- Stuff the cavity with onion, carrot, celery, and fresh herbs.
- Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan.
- Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This typically takes about 3 to 3.5 hours for a 12-14 pound turkey.
- Remove the turkey from the oven and let it rest for 20-30 minutes before carving.
- Serve with your favorite side dishes and gravy.
