Description
This Thanksgiving turkey recipe guides you to a perfectly cooked and flavorful bird.
Ingredients
Scale
- 1 (12-14 pound) turkey, thawed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 cup butter, melted
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
Instructions
- Preheat oven to 325°F (163°C).
- Remove giblets from turkey cavity; pat turkey dry.
- Rub turkey with olive oil, salt, pepper, thyme, and sage.
- Brush turkey with melted butter.
- Place onion, carrots, and celery in the bottom of a roasting pan.
- Set turkey on top of vegetables.
- Pour chicken broth into the bottom of the pan.
- Roast for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste with pan juices every hour.
- Let turkey rest for 15-20 minutes before carving.
Notes
- Use a meat thermometer to ensure the turkey is fully cooked.
- Basting the turkey keeps it moist during roasting.
- Letting the turkey rest allows the juices to redistribute, resulting in a more tender bird.
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg