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Roast Turkey For a Truly Legendary 2.5-Hour Bird

Roast Turkey For
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Roast turkey is a classic centerpiece for festive gatherings, offering succulent meat and a stunning presentation. This recipe guides you through creating a juicy and flavorful turkey, perfect for family celebrations or special occasions.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds)
  • 2 tablespoons olive oil or melted butter
  • 1 tablespoon salt (for the turkey surface)
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 2 cups chicken or turkey broth (for basting and moisture)
  • Fresh herbs (for garnishing, optional)
  • 1 lemon (cut into wedges, optional)
  • 1 onion (quartered, optional)
  • 2–3 stalks of celery (cut into chunks, optional)
  • 2–3 carrots (cut into chunks, optional)

Instructions

  1. Thaw the Turkey: If frozen, place the turkey in the refrigerator to thaw. This will take about 24 hours for every 4-5 pounds.
  2. Brine (Optional): For a more flavorful and tender turkey, brine the turkey 12-24 hours prior to roasting in a mixture of water, salt, and herbs.
  3. Preheat: Preheat your oven to 325°F (165°C).
  4. Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Pat dry with paper towels.
  5. Seasoning: Rub olive oil or melted butter all over the turkey. Sprinkle it generously with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
  6. Stuff the Cavity: If desired, fill the cavity with lemon wedges, quartered onion, celery, and carrots for added flavor during cooking.
  7. Place in Roasting Pan: Place the turkey breast-side up in a roasting pan on a rack.
  8. Add Broth: Pour chicken or turkey broth into the bottom of the roasting pan.
  9. Roast: Insert a meat thermometer into the thickest part of the thigh, not touching the bone. Roast until the internal temperature reaches 165°F (74°C).
  10. Baste: Baste the turkey every 30 minutes with the juices from the bottom of the pan to enhance the flavor and color.
  11. Check Temperature: Typically, a 12-14 pound turkey will take about 2.5 to 3 hours to cook. Ensure the inner temperature reaches 165°F (74°C).
  12. Rest: Once done, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
  13. Carve and Serve: Carve the turkey and arrange it on a large platter. Garnish with fresh herbs if desired.

Notes

  • Use a Meat Thermometer: This ensures your roast turkey reaches the perfect internal temperature for juicy results.
  • Let It Rest: Allowing the turkey to rest before carving is crucial. It lets the juices redistribute, leading to a moist turkey.
  • Experiment with Marinades: Try different marinades before roasting to give your turkey an exciting flavor twist.
  • Cover with Foil: If the skin browns too quickly, tent your turkey with foil to prevent burning, allowing the meat to cook through.
  • Save the Drippings: Don’t forget to keep the drippings for making delicious gravy—a perfect accompaniment to your roast turkey.

Nutrition

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