Ingredients
Method
- Preheat oven to 325°F (165°C). Remove giblets and pat turkey completely dry.
- In a bowl, mix softened butter with minced garlic, herbs, salt, and pepper.
- Gently loosen the skin over the breast and spread some of the herb butter underneath.
- Rub the remaining butter all over the outside of the turkey.
- Stuff the cavity with onion, lemon, and smashed garlic cloves.
- Place turkey on a roasting rack inside a large roasting pan.
- Pour chicken broth into the bottom of the pan.
- Tie the legs together with kitchen twine and tuck the wings under.
- Roast uncovered for 13–15 minutes per pound, basting occasionally.
- If browning too quickly, tent lightly with foil.
- Turkey is done when internal temperature reaches 165°F (74°C).
- Let rest 20–30 minutes before carving.
Notes
• Ensure turkey is completely thawed for even cooking.
• Add carrots, celery, and onions to the bottom of the pan for more flavor.
• For crispier skin, pat turkey extra dry and chill uncovered in fridge 2–6 hours before roasting.
• Use pan drippings to make homemade turkey gravy.
• Letting the turkey rest helps keep the meat juicy.
• Adjust cooking time based on turkey size. Approx nutrition per serving: Protein 55g – Fat 18g – Carbs 1g
• Add carrots, celery, and onions to the bottom of the pan for more flavor.
• For crispier skin, pat turkey extra dry and chill uncovered in fridge 2–6 hours before roasting.
• Use pan drippings to make homemade turkey gravy.
• Letting the turkey rest helps keep the meat juicy.
• Adjust cooking time based on turkey size. Approx nutrition per serving: Protein 55g – Fat 18g – Carbs 1g
🔸 Times & Servings
- Prep Time: 20 minutes
- Cook Time: 3–4 hours
- Rest Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Servings: 12 servings
- Calories: 420 per serving