Perfect Thanksgiving Turkey Roast (Ready-to-Print Version)
Step-by-step guide for roasting a tender, juicy turkey with herb butter and savory broth for Thanksgiving.
# What You’ll Need:
→ Poultry
01 -
1 whole turkey (approximately 10.5 pounds / 4.76 kg)
→ Seasoning
02 -
5.25 teaspoons kosher salt
→ Herb Butter
03 -
1 cup unsalted butter, softened (230 g)
04 -
½ cup fresh sage leaves (20 g)
05 -
4 cloves garlic, chopped
06 -
1 tablespoon dried thyme
07 -
1 tablespoon dried rosemary
→ Aromatics
08 -
½ lemon, cut into wedges
09 -
1 medium white onion, skin-on, cut into wedges
10 -
1 large carrot, chopped
11 -
1 stalk celery, chopped
→ Liquids
12 -
945 mL low-sodium chicken broth
→ Thickening Agent (Optional)
13 -
2 tablespoons all-purpose flour
# Step-by-Step Guide:
01 -
Place the wrapped turkey on a baking sheet in the lowest refrigerator shelf. Defrost for 1 day if fresh or 4-5 days if frozen. Alternatively, submerge turkey in cold water for 30 minutes per pound to defrost faster.
02 -
Remove turkey from packaging, discard any giblets, pat dry thoroughly. Sprinkle kosher salt evenly over entire turkey, including cavity and under the skin. Refrigerate uncovered for 24 hours to enhance moisture retention and flavor.
03 -
Combine softened butter with chopped sage, garlic, dried thyme, and rosemary. Mash ingredients together until evenly incorporated and set aside.
04 -
Preheat oven to 325˚F (160˚C). Position one oven rack at the lowest level and another in the middle. Prepare roasting pan with a wire rack and place trimmed wing tips and turkey wishbone in the pan for added flavor.
05 -
Loosen skin over the breasts carefully without tearing. Massage herb butter under the skin, across the outer surface, and inside cavity. Stuff cavity with lemon wedges and quartered onion.
06 -
Arrange remaining onion wedges, chopped carrot, and celery in the roasting pan around turkey. Pour chicken broth into the pan to maintain moisture during roasting.
07 -
Place roasting pan on lowest oven rack and turkey, breast side up on wire rack on middle rack. Roast for approximately 2 hours or until internal temperature reaches 160˚F (71˚C), checking from 90 minutes onward to avoid overcooking.
08 -
Remove turkey and transfer wire rack to a baking sheet to catch juices. Allow turkey to rest for 30 minutes; carryover cooking will raise internal temperature to a safe 165˚F (74˚C).
09 -
Strain roasting pan liquids into a pot, bring to boil and reduce to desired consistency. For thicker gravy, whisk all-purpose flour with stock in a small bowl then gradually incorporate into pot. Boil for 5 minutes, whisking frequently until thickened. Keep warm until serving.
10 -
On a large cutting board, separate legs by cutting around joints, then remove breasts by slicing along each side of the breastbone. Detach wings at shoulder joints. Slice breast meat against the grain; separate drumsticks and thighs, removing thigh meat into bite-sized pieces. Arrange all meat on a platter garnished with sage and lemon wedges.
11 -
Present carved turkey alongside warm gravy. Enjoy immediately for optimal flavor and texture.
# Handy Tips:
01 -
Dry brining the turkey overnight improves skin crispness and prevents dryness.
02 -
Use a digital meat thermometer to ensure accurate internal temperature readings.