Hands Down, The Best Roast Turkey Recipe

Ingredients:

• 1 whole turkey (12-14 pounds)
• 1/2 cup unsalted butter (room temperature)
• 4 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 tablespoons garlic powder
• 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
• 2 tablespoons fresh rosemary (chopped, or 1 tablespoon dried)
• 1 lemon, cut into quarters
• 1 onion, quartered
• 4-5 garlic cloves, smashed
• 2 cups low-sodium chicken broth
• Optional: Fresh herbs (sage, parsley, etc.) for garnish

Directions:

1. Preheat Oven: Preheat your oven to 325°F (165°C). Place the oven rack in the lowest position.
2. Prepare Turkey:
   • Remove the turkey giblets and pat the turkey dry with paper towels.
   • Rub the turkey with olive oil all over, especially under the skin.
   • Gently lift the skin and rub softened butter directly onto the turkey meat beneath the skin. This ensures the meat stays juicy.
3. Season the Turkey:
   • In a small bowl, mix together salt, pepper, garlic powder, thyme, and rosemary.
   • Rub this seasoning mix all over the turkey, inside and out.
4. Stuff the Turkey:
   • Inside the turkey cavity, place the lemon, onion quarters, and smashed garlic cloves. These aromatics will infuse the turkey with delicious flavors.
5. Roasting:
   • Place the turkey on a roasting rack in a roasting pan. Pour chicken broth into the bottom of the pan to keep the turkey moist as it roasts.
   • Cover the turkey loosely with aluminum foil to prevent the skin from burning.
6. Cook:
   • Roast the turkey at 325°F for about 13-15 minutes per pound. A 12-14 pound turkey should take about 3 to 4 hours.
   • After the first two hours, remove the foil so the skin can get golden and crispy.
   • Baste the turkey every 30 minutes using the juices in the bottom of the pan.
7. Check for Doneness:
   • Use a meat thermometer to check the thickest part of the turkey (usually the breast or thigh) without touching the bone. It should read 165°F (74°C) when done.
8. Rest and Serve:
   • Let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute, making the meat incredibly tender.
   • Garnish with fresh herbs and serve!

Tips:

• For extra flavor, you can brine the turkey overnight in a mixture of salt, water, and aromatics before roasting.
• Using butter under the skin ensures that the meat stays moist while the skin gets crispy!

Enjoy this incredible turkey technique, and you’ll never go back to the old way again!