Description
A stress-free, juicy roast turkey recipe featuring herb butter pushed under the skin for maximum flavor and moisture, without the hassle of brining.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1/2 cup fresh sage leaves, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 1 large yellow onion, quartered
- 1 large lemon, halved
- Kosher salt and black pepper
- 1 whole turkey (12–14 lbs / 5.5–6.5 kg)
- 2 cups chicken broth (low-sodium)
- 2 tablespoons olive oil
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 1 large onion, chopped
- Kitchen twine (optional)
Instructions
- Remove turkey from fridge, take out neck and giblets, and pat dry inside and out with paper towels. Let sit on counter for 1 hour to take the chill off.
- In a medium bowl, mix softened butter, chopped sage, thyme, rosemary, minced garlic, 1 tablespoon salt, and 1 teaspoon black pepper.
- Gently loosen the skin from the breast meat using your fingers. Push generous handfuls of the herb butter under the skin, spreading it evenly over the breast meat. Repeat for legs if possible.
- Rub the outside of the turkey with olive oil and season generously with salt and pepper.
- Place quartered onion and halved lemon inside the turkey cavity.
- Truss the legs with kitchen twine (optional).
- Preheat oven to 425°F (220°C). Place chopped carrots, celery, and onion in the bottom of a roasting pan with a rack.
- Place turkey breast-side up on the rack. Roast at 425°F for 20 minutes.
- Reduce oven temperature to 350°F (175°C). Continue roasting, basting with pan juices every 30 minutes.
- After 1.5 hours, if skin is darkening too much, loosely tent the breast with aluminum foil.
- Roast until internal temperature reaches 160°F (71°C) in the breast and 175°F (79°C) in the thigh.
- Remove from oven and let rest, tented loosely with foil, for at least 30 minutes before carving.
Notes
Do not overstuff the cavity with stuffing; use aromatics only. Cook stuffing separately. Always use a meat thermometer for safety. Resting the turkey for 30 minutes is crucial for juicy meat. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 1 hour
- Cook Time: 2.5 to 3.5 hours
- Category: Main Course
- Cuisine: Canadian
Nutrition
- Serving Size: Breast meat with ski
- Calories: 350
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Protein: 35
Keywords: Thanksgiving turkey, herb butter turkey, roast turkey, juicy turkey, Canadian Thanksgiving, easy turkey recipe, gluten-free turkey