Thanksgiving dinner deserves a truly easy, tantalizing Roast Turkey recipe that’s moist, delicious, and not at ALL daunting. You can do this!
No need to be intimidated by a big bird! Instead, impress your family and friends with this fantastic, fool-proof holiday Roast Turkey that’s basted with a luscious garlic lemon butter and rosemary broth. Juicy. Tender. Perfect.
A Centerpiece Masterpiece!
This is the best, most uncomplicated turkey recipe around! It only takes 10 minutes to prep before going into the oven. Follow the simple steps below, and in 3 to 4 hours, you’ll slide a moist, savory, fragrant, and flavorful holiday turkey out of your oven, beautifully roasted to a crispy golden brown and ready to take its rightful place as the crown on your family feast!
Other Recipes to Serve with a Roast Turkey
- Turkey may be the star of the show, but traditional Thanksgiving Stuffing is everybody’s favorite holiday side dish!
- If you’re less traditional and more adventurous, this sweet and savory Apple and Cranberry Cornbread Dressing will steal some hearts!
Ingredients
Turkey: You’ll need a fresh or frozen turkey in the 15-18 pound range, suitable for 10 to 12 people. (Make sure a frozen turkey is fully thawed and the neck & giblets removed.)
Tang: For this super-easy recipe, we’re using the zest and juice of several fresh, aromatic lemons!
Basting Liquids: Unsalted butter and low-sodium chicken broth keep this bird moist and juicy!
Seasoning: Garlic cloves, fresh rosemary, salt, and pepper bring the right combination of flavors for this fantastic holiday roast turkey!
How to Make a Perfect Roast Turkey
STEP ONE: Make sure the bird is completely thawed. Preheat oven to 400°F and set the oven rack one notch down from center. In a saucepan over medium-low low, melt the butter with the garlic, lemon zest, and rosemary. Once melted, set aside.
STEP TWO: Place the turkey in the roasting pan. Pour lemon juice all over the skin. Brush with the butter mixture and sprinkle all over with salt & pepper.
STEP THREE: Pour a cup of chicken broth into the bottom of the roasting pan (for basting) and insert the 6 lemon halves into the turkey cavity.
STEP FOUR: Place the turkey into the oven and roast for one hour before reducing the heat to 375 degrees F. Baste with the chicken broth every half hour or so until the bird is fully cooked (3 hours and 15 minutes to about 4 hours, depending on the size).
STEP FIVE: Remove from the oven and transfer to a serving platter. IMPORTANT: Let the bird rest for at least 20 minutes before carving to let the juices redistribute!
Tips for Success
- This recipe is designed to work best with a 15-18-pound turkey.
- Plan for 1 to 1 ½ pounds of meat per person.
- The turkey is fully cooked when it reaches an internal temperature of 165 degrees F at the thickest part of the breast.
- Start the turkey in a preheated oven for brown, crispy skin.
- No need to wash your turkey. Simply pat it dry with a paper towel after taking it out of the package and removing the innards and neck.
What’s the Key to Cooking the Best Turkey?
Recipes give all sorts of advice on how to make the perfect holiday turkey: Brining, basting, deep-frying, etc. But really, the only “must” when baking your Thanksgiving centerpiece is this: Don’t overcook it.
Yes, it has to be fully cooked to an internal temperature of 165 degrees F. As soon as the thickest part of the bird reaches that temperature, remove it from the oven to rest for about half an hour before carving. If you follow this rule of thumb, your bird should be juicy, tender, and tasty!
Should I Cook the Stuffing Inside the Turkey?
Many cooks like to stuff their turkey and let the dressing cook inside. But let me tell you, this method usually results in a dry, overcooked turkey or an underdone dressing. For the best results, roast the turkey according to your recipe and cook the dressing/stuffing separately.
If you absolutely MUST serve a stuffed bird, cook them separately as recommended above, then spoon the dressing into the turkey while it is “resting”, just before setting it on the table.
Yummy “What to do with Leftover Turkey” Recipes!
- Thanksgiving Leftovers Turkey Shepherd’s Pie
- Turkey Dinner Bites
- Crock Pot Turkey Chowder
- Monte Cristo Turkey Sandwich
- Turkey Pot Pie
- Turkey a la King with Cheddar Waffles
Ingredients
- ½ cup unsalted butter
- 3 tablespoons garlic chopped (6 cloves)
- 2 lemons zested and juiced
- 2 tablespoons fresh rosemary stems removed and minced
- 15 pound whole turkey thawed (see note)
- Salt and pepper to taste
- 3 lemons halved
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 400 degrees F. Place an oven rack one spot down from the center, leaving the space above it open.
- In a small saucepan over medium-low heat, combine the butter, garlic, lemon zest, and rosemary. Cook until the butter is melted. Remove from the heat and set aside.
- Remove the turkey from the package, discard the neck and giblets, and pat it dry with paper towels. Place the turkey onto the roasting pan rack. Pour the lemon juice all over. Brush the butter mixture all over the turkey skin, then sprinkle it generously with salt and pepper.
- Pour the chicken broth into the bottom of the roasting pan. Stuff the lemon halves into the turkey cavity.
- Roast for 1 hour. Then turn the heat down to 375 degrees F. Baste the turkey about every 30 minutes while it cooks. Once the breast reaches 160 degrees F and the thigh is around 175 degrees F, the turkey is done.
- Remove the roasting pan from the oven. Transfer the turkey to a serving platter and let it rest for 20 minutes before carving. Garnish the platter with lemon slices and rosemary sprigs if desired.
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