Learning how to make a thanksgiving turkey is a skill! This recipe packs all the flavor and juiciness you'd imagine from a deliciously roasted turkey. This guide will walk you through all the important details, complete with a list of tools, tips, and the perfect recipe!
Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Preheat oven to 325 degrees Fahrenheit. Adjust the oven rack so the turkey will sit in the center of the oven.
To make the herb butter, combine the softened butter, minced garlic, salt, pepper, and one tablespoon each of the chopped rosemary, sage, and thyme.
Remove the turkey from the packaging and place directly on the rack inside of the roasting pan. Be sure to remove the neck and giblets. Reserve for gravy or discard.
Gently use your fingers to lift the skin on the turkey breasts and smooth a few tablespoons of the herb butter underneath the skin. You may need to use hands on the top and underside of the skin to smear the butter evenly.
Melt any remaining herb butter and baste over the breasts of the turkey.
Squeeze half of the lemon over the top of the bird. Then, place inside the cavity.
Stuff the cavity with a quartered onion, apple, and any leftover herb sprigs.
Insert an oven-safe meat thermometer into the middle of the thigh or breast.
Place the roasting pan in the oven and roast the turkey at 325 degrees Fahrenheit for about 15 minutes per pound, or until the meat thermometer reads 165 degrees Fahrenheit.
For the juiciest bird, allow the turkey to rest for 20 minutes before carving to allow the juices to redistribute.
Reserve drippings and juices for turkey gravy.
Notes
I remove the turkey once the internal temperature has reached 155 degrees Fahrenheit. Then, I cover with foil and allow it to rest until it reaches 165 degrees Fahrenheit.
If the meat is turning too brown, loosely tent with foil to prevent burning.