Juicy Roast Turkey (Print Version)
# Ingredients:
01 -
1 large onion, cut into chunks.
02 -
1 (12-20 pound) turkey, fully thawed.
03 -
1 big apple, chopped into quarters.
04 -
3 fresh garlic cloves, skins removed.
05 -
1 mid-sized lemon, thinly sliced.
06 -
2 sprigs fresh thyme.
07 -
2 fresh rosemary sprigs.
08 -
½ cup softened butter.
09 -
1 tablespoon oregano (dried).
10 -
1 tablespoon sage (dried).
11 -
1 tablespoon rosemary (dried).
12 -
1 tablespoon thyme (dried).
13 -
½ teaspoon black pepper.
14 -
1 teaspoon table salt.
# Instructions:
01 -
Set turkey in the refrigerator and let it defrost for 3-7 days beforehand.
02 -
Turn oven on to 325°F. Take out the giblets, pat the turkey dry, and fold the wings under.
03 -
Fill the inside of the turkey with apple, garlic, onion, lemon, rosemary, and thyme.
04 -
Combine butter with salt, pepper, and dried herbs until well mixed.
05 -
Spread the butter mixture all over the turkey, including under its skin. Tie the legs together snugly.
06 -
Set the turkey breast-side up in a roasting pan, then place the thermometer in the thickest part of the breast.
07 -
Bake for 15 minutes per pound, making sure the temperature hits 165°F inside.
08 -
Let the turkey sit for about 20 minutes before slicing.
# Notes:
01 -
Let the turkey defrost 24 hours for every 4-5 pounds.
02 -
Pop-up thermometers should be removed if they're included.
03 -
Clear running juices mean the turkey's ready.