Juicy Roasted Thanksgiving Turkey (Printer-Friendly)
Moist turkey roasted with sage, garlic, and herbs for a flavorful Thanksgiving centerpiece.
# List of Ingredients:
→ Poultry
01 -
1 whole fresh or frozen turkey, approximately 10.5 pounds (4.8 kg)
→ Seasoning
02 -
5.25 teaspoons kosher salt
→ Herb Butter
03 -
230 g unsalted butter, cubed and softened
04 -
20 g fresh sage leaves, chopped, plus extra for garnish
05 -
4 cloves garlic, chopped
06 -
1 tablespoon dried thyme
07 -
1 tablespoon dried rosemary
→ Aromatics
08 -
½ lemon, cut into wedges, plus extra for garnish
09 -
1 medium white onion, skin-on, cut into wedges
10 -
1 large carrot, chopped
11 -
1 stalk celery, chopped
→ Cooking Liquid
12 -
945 mL low-sodium chicken broth
→ Thickener (optional)
13 -
2 tablespoons all-purpose flour
# Preparation Steps:
01 -
Place the wrapped turkey in the refrigerator on the bottom shelf to defrost. Defrost for 1 day if fresh, or 4 to 5 days if frozen. For faster thawing, submerge the turkey in cold water, changing the water every 30 minutes for about 30 minutes per pound.
02 -
One day before roasting, measure 5.25 teaspoons kosher salt. Unwrap the turkey carefully, removing any packaging, giblets, and excess skin around the neck. Pat dry thoroughly using paper towels. Sprinkle salt evenly over the entire bird, including inside the cavity and under the skin, ensuring thorough coverage.
03 -
Place the salted turkey uncovered in the refrigerator for 24 hours. If brining longer than one day, cover with plastic wrap and uncover for the last day to dry the skin before roasting.
04 -
Preheat the oven to 325°F (160°C) with racks set at the lowest and middle positions. In a medium bowl, combine softened butter, chopped sage, garlic, thyme, and rosemary. Mash together to form a herb butter mixture.
05 -
Position a roasting pan on a baking sheet. Trim wing tips and remove the wishbone from the turkey, placing them in the pan. Loosen the skin over the breasts carefully to create a pocket and spread the herb butter underneath the skin and over the entire bird, including inside the cavity.
06 -
Stuff lemon wedges and one-quarter of the onion inside the cavity. Scatter remaining onion wedges, chopped carrot, and celery in the roasting pan. Pour chicken broth into the pan to provide moisture during roasting.
07 -
Set the turkey on a wire rack over the roasting pan. Place the pan on the lowest oven rack and the wire rack with turkey on the middle rack. Roast for approximately 2 hours, or until the turkey reaches an internal temperature of 160°F (71°C). Begin temperature checks after 90 minutes to avoid overcooking.
08 -
Remove turkey from the oven and transfer wire rack to a baking sheet to catch juices. Rest the bird for 30 minutes allowing the internal temperature to rise to 165°F (74°C).
09 -
Strain pan juices into a pot, discarding solids. Bring to a boil and reduce to desired consistency. For thicker gravy, whisk flour with a few spoonfuls of stock until smooth, then incorporate gradually into the pot. Boil for 5 minutes, whisking occasionally. Keep warm until serving.
10 -
Transfer turkey to a cutting board with raised edges. Detach legs by cutting along the joint, then remove breasts by slicing along both sides of the breastbone and beneath the wing joint. Separate drumsticks from thighs, slice thigh meat into bite-sized pieces, and remove wing flats. Arrange meat on a platter with skin side up. Garnish with sage leaves and lemon wedges if desired.
11 -
Serve carved turkey alongside warm gravy for an inviting presentation.
# Additional Suggestions:
01 -
Dry brining the turkey uncovered for at least 24 hours enhances skin crispness and overall flavor.