Herb Roasted Traditional Thanksgiving Dinner
Discover how to prepare a perfect Traditional Thanksgiving dinner with a juicy, herb-roasted turkey that serves as the ideal centerpiece for your holiday feast.
Equipment
- oven
- roasting pan
- roasting rack
- small bowl
- knife
- cutting board
- paper towels
- measuring cups
- measuring spoons
- meat thermometer
- carving board
- aluminum foil
Ingredients
Turkey and Aromatics
- 1 whole turkey 12 to 14 pound, thawed
- 1 large yellow onion quartered
- 4 stalks celery cut into 2-inch pieces
- 2 carrots peeled and cut into 2-inch pieces
- 1 lemon halved
- 2 cups chicken broth
Herb Butter
- 1/2 cup unsalted butter softened (1 stick)
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- Adjust an oven rack to the lowest position and preheat your oven to 325 degrees Fahrenheit. Remove the turkey from its packaging, making sure to take out the giblets and neck from both the body cavity and neck cavity. Pat the turkey thoroughly dry with paper towels, inside and out. A dry turkey skin will crisp up beautifully. Place the turkey, breast-side up, on a roasting rack set inside a large roasting pan.
- In a small bowl, combine the softened butter with the finely chopped fresh rosemary, sage, and thyme. Add the kosher salt and freshly ground black pepper to the butter mixture and stir until well combined. This flavorful compound butter will infuse the turkey with aromatic herbs.
- Gently lift the skin over the turkey's breast and thighs, being careful not to tear it. Spread about two-thirds of the herb butter mixture evenly underneath the skin. Rub the remaining herb butter over the entire exterior of the turkey, ensuring an even coating. This will help the skin brown and crisp while keeping the meat moist.
- Place the quartered onion, celery pieces, carrot pieces, and halved lemon inside the turkey's main cavity. Pour 2 cups of chicken broth into the bottom of the roasting pan, around the turkey. This will help keep the oven moist and provide liquid for basting and gravy.
- Place the roasting pan in the preheated oven. Roast for 2 1/2 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165 degrees Fahrenheit. For even browning, you may loosely tent the breast with aluminum foil during the last hour of cooking if it's browning too quickly.
- Once the turkey reaches 165 degrees Fahrenheit, carefully remove the roasting pan from the oven. Transfer the turkey to a large carving board or platter. Tent it loosely with aluminum foil and let it rest for at least 20 to 30 minutes before carving. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result.
- After resting, carve the turkey according to your preference. Separate the drumsticks and thighs, then slice the breast meat. Arrange the carved turkey on a large serving platter and serve immediately with your favorite Thanksgiving sides.
Notes
For even browning, loosely tent the breast with aluminum foil during the last hour of cooking if it's browning too quickly.