Description

This classic roasted turkey recipe delivers a perfectly golden, crispy-skinned bird with moist and flavorful meat. Using a blend of fresh herbs, kosher salt, pepper, garlic, olive oil, and melted butter, the turkey is seasoned inside and out, then roasted initially at a high temperature to brown the skin, followed by a slower roast to cook the meat evenly while basting to maintain juiciness. Ideal for holiday meals or special occasions, this straightforward method ensures delicious results every time.

Ingredients

Scale

Dry Rub

2 Tablespoons Kosher salt
1 Tablespoon freshly ground pepper
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, chopped

Butter Mixture

1 stick melted butter (1/2 cup)
1/4 cup olive oil
2 garlic cloves, minced

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Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the turkey at a high initial temperature for crisping the skin.
Prepare Dry Rub: In a small bowl, mix the kosher salt, freshly ground pepper, minced rosemary, and chopped thyme to create the herb and spice rub for seasoning the turkey.
Make Butter Mixture: Combine the melted butter, olive oil, and minced garlic in another small bowl. This mixture will be brushed on the turkey to add richness and flavor.
Season Turkey: Place the turkey breast-side up on a rack inside a roasting pan. Pour about 1 cup of water into the bottom of the pan to prevent drippings from burning. Liberally brush the butter mixture all over the turkey, including inside the cavity, then massage the dry rub evenly over the entire surface of the bird. Reserve some butter mixture for basting during roasting.
Initial Roast: Roast the turkey at 450°F for 45 minutes or until the skin turns golden brown, helping to develop a crispy exterior.
Continue Roasting and Basting: Reduce the oven temperature to 350°F (177°C). Continue roasting the turkey, basting with the reserved butter mixture every 30 minutes to keep the bird moist and flavorful throughout the cooking process.
Check Temperature: After the second hour of roasting, begin checking the internal temperature every 15 minutes using an instant-read thermometer inserted into the thickest part of the breast. This prevents overcooking.
Remove and Rest: When the thermometer reads 160°F (71°C), remove the turkey from the oven. Let it rest on a cutting board for at least 30 minutes up to one hour to allow carry-over cooking to finish and juices to redistribute for optimal moistness before carving.

Notes

For a perfectly crispy and moist turkey, start roasting at a high temperature to brown the skin, then lower it for even cooking and baste regularly to retain moisture.
Using a rack inside the roasting pan and adding water to the pan bottom prevents burning and promotes even roasting.
Resting the turkey after cooking is crucial for juicy meat and easier carving.
Use an instant-read thermometer to avoid overcooking which causes dryness.

Nutrition

Serving Size: 1 slice (about 6 oz) of roasted turkey
Calories: 350
Sugar: 0.4 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 31 g
Cholesterol: 105 mg