Juicy roast turkey herbs aromatics (Printable Version)

Tender turkey with crispy skin, seasoned with fresh herbs and aromatics for rich flavor.

# What You Need:

→ Turkey & Aromatics

01 - 1 whole turkey (12–14 lbs), thawed if frozen
02 - 2 onions, quartered
03 - 1 lemon, halved
04 - 1 head garlic, halved horizontally
05 - 4 sprigs fresh rosemary
06 - 4 sprigs fresh thyme
07 - 2 sprigs fresh sage

→ Seasoning & Basting

08 - ½ cup (120 g) unsalted butter, softened
09 - 2 tbsp olive oil
10 - 2 tsp kosher salt
11 - 1 tsp freshly ground black pepper
12 - 1 tsp paprika (optional)
13 - 1 cup (240 ml) low-sodium chicken broth

# How to Make It:

01 - Set oven temperature to 325°F and position a rack in the lower third.
02 - Remove giblets and neck from the cavity, then pat the turkey dry with paper towels.
03 - Loosen skin over the breast and spread half the butter underneath; rub remaining butter and olive oil over entire bird.
04 - Sprinkle salt, black pepper, and paprika (if using) inside and outside the turkey evenly.
05 - Fill the cavity with onions, lemon halves, garlic, rosemary, thyme, and sage.
06 - Tie legs together with kitchen twine and tuck wing tips beneath the body.
07 - Place turkey breast-side up on a rack inside a large roasting pan; pour chicken broth into the pan.
08 - Cook uncovered, basting every 45 minutes with pan juices; loosely tent with foil if skin darkens too quickly.
09 - Roast approximately 13–15 minutes per pound until thermometer inserted in thickest thigh reads 165°F.
10 - Remove from oven and let rest covered loosely with foil for 20–30 minutes before carving.

# Expert Tips:

01 -
  • The butter under the skin keeps the meat impossibly juicy while the outside turns golden and crispy.
  • Stuffing the cavity with citrus and fresh herbs perfumes the whole bird as it cooks, making your kitchen smell like a proper celebration.
  • Once you nail the timing and temperature, this becomes your go-to showstopper that somehow feels effortless.
02 -
  • A meat thermometer is not optional—it's the only way to know for certain the bird is done, and overcooked turkey is a tragedy you can prevent.
  • Do not skip the resting step; it's the difference between dry, stringy meat and slices that stay together and taste juicy.
  • The skin won't be perfectly crispy if you tent it with foil for too long—add the foil only if it's browning faster than the meat is cooking, usually in the last hour.
03 -
  • Buy your turkey a few days ahead so you're not stressed about thawing; a calm cook makes better decisions.
  • If the legs and thighs aren't done when the breast hits 165°F, cover the breast with foil and keep roasting—dark meat can handle higher heat.

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