A simple roast turkey recipe for any cook!
I’ll be honest; I made this turkey in August. I wanted to test and retest the recipe so that when it was time to prep for Thanksgiving, you’d be completely ready. I have to say, it’s a bit weird having your house smell like a holiday when it’s 90 degrees outside. In August, we were still eating fresh peaches and making ice cream, so when my nose was hit with the aroma of a juicy turkey my mind told me to find some cranberry sauce, stuffing and gravy!
This roast turkey recipe is very simple; any cook can do this. Before we talk about how to make the turkey, I have to say, be sure your turkey is completely thawed before you begin roasting. I used an 11 lb turkey for this recipe. If you have a different sized turkey, you will need to adjust the seasoning and cooking time accordingly. One thing I always do, whether I’m roasting a turkey or a chicken, is coat the skin with softened butter. Be sure to tuck the butter under the skin too. Doing this will crisp up the skin for on thing, but it will also make the turkey meat very tender and moist.
After I massage the bird with butter, I rub in my favorite herbs. This roast turkey recipe uses a combination of rosemary, basil, oregano, thyme and salt. You can easily vary this, however. I’ve had made great tasting turkey using Herb’s de Provence or Greek seasoning blends as well.
After the seasoning coats the turkey, I place the turkey in a deep roasting pan and pour chicken broth into the bottom of the pan. I believe turkey basting is a debatable process, not everyone does this. I, on the other hand always baste my poultry. I think this step is essential in getting the juiciest turkey meat. Your turkey is placed, breast side up, in an oven that has been preheated to 325 degrees. Baste your turkey with a baster or a large spoon, every 30 minutes or so.
Your cook time will depend upon whether you stuff your bird or not. I never place stuffing in my turkey; sometimes I do place onion quarters or lemon or orange halves inside instead. For an 11lb turkey, I roasted my turkey for 3 hours. Plan on roughly 15-20 minutes per pound. The important thing to remember is as your turkey approaches the 3-hour mark, be sure to check the temperature. Place a meat thermometer into the thigh; the thermometer should reach 165 degrees before you take out the turkey.
Remove the turkey and tent it with foil. Allow the turkey to rest for about 20 minutes before you start carving the turkey.
After I had made this roasted turkey recipe I realized one important thing; I should be roasting turkeys all year long.
Got leftovers? They would taste great in this Turkey Pot Pie!
- 1 11 lb whole turkey , thawed
- 2 tablespoons butter, slightly softened
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 32 oz can chicken broth ( I used Simple Truth)
- Preheat oven to 325.
- Remove any giblets from the turkey. Rinse turkey, pat dry and place on a roasting pan that has been sprayed with nonstick spray. Be sure to place the turkey breast side up.
- Rub butter over turkey and under the skin. Combine herbs and salt and rub over butter. Pour chicken broth into the bottom of the pan. Place turkey in the oven and bake for about 3 hours, basting every 30 minutes.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 809 Total Fat 33g Saturated Fat 10g Trans Fat 1g Unsaturated Fat 20g Cholesterol 460mg Sodium 928mg Carbohydrates 1g Fiber 0g Sugar 0g Protein 119g