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Simple Techniques for a Classic Roast Turkey

Classic Roast Turkey made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 12-14 pound turkey
  • 4 tablespoons unsalted butter softened
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 onion quartered
  • 2 carrots cut into chunks
  • 2 celery stalks cut into chunks
  • 1 lemon halved
  • Fresh herbs sage, thyme, rosemary
  • 4 cups low-sodium chicken broth

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. Prepare the turkey by removing the giblets and rinsing it under cold water.
  3. Pat the turkey dry with paper towels.
  4. Rub the turkey with softened butter, salt, and pepper, including the inside cavity.
  5. Stuff the cavity with onion, lemon halves, and fresh herbs.
  6. Tie the legs together with kitchen twine and tuck the wings under the turkey.
  7. Place the turkey breast-side up on a roasting rack inside a roasting pan.
  8. Pour chicken broth into the roasting pan, and cover the turkey loosely with aluminum foil.
  9. Roast the turkey in the preheated oven, basting every 30 minutes with drippings.
  10. Remove the foil for the last hour of cooking to crisp up the skin.
  11. Check the internal temperature with a meat thermometer; it should read 165°F (74°C) in the thickest part of the breast.
  12. Let the turkey rest for at least 30 minutes before carving.