Turkey Roast Recipe

Roasting a turkey to perfection can seem like a daunting task, but with the right recipe and a few tips, you can create a delicious and impressive centerpiece for any meal. Whether you’re preparing for a holiday feast or simply craving a hearty dinner, this turkey roast recipe is sure to impress your guests and satisfy your taste buds.

Ingredients

For the Turkey:

• 1 whole turkey (12-14 pounds)
• 1/2 cup unsalted butter, softened
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 lemon, halved
• 1 onion, quartered
• 2 cups chicken broth

For the Gravy:

• 1/4 cup all-purpose flour
• 2 cups turkey drippings (or chicken broth)
• Salt and pepper to taste

Instructions

Preparation:

1. Thaw the Turkey: Ensure your turkey is completely thawed before roasting. This can take several days in the refrigerator, so plan ahead.
2. Preheat the Oven: Preheat your oven to 325°F (165°C).
3. Prepare the Turkey: Remove the turkey from its packaging and remove any giblets from the cavity. Pat the turkey dry with paper towels.

Seasoning:

4. Butter Mixture: In a small bowl, combine the softened butter, olive oil, minced garlic, salt, pepper, paprika, thyme, rosemary, and sage. Mix until well combined.
5. Season the Turkey: Carefully loosen the skin over the turkey breast by gently sliding your hand under the skin. Rub half of the butter mixture under the skin and the remaining butter mixture over the entire turkey.
6. Stuff the Turkey: Place the halved lemon and quartered onion inside the turkey cavity. These aromatics will infuse the turkey with wonderful flavors as it roasts.

Roasting:

7. Roasting Pan: Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist during roasting.
8. Roast the Turkey: Roast the turkey in the preheated oven. Baste the turkey every 30 minutes with the pan juices. Roast until the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. This usually takes about 3 to 4 hours, but cooking times can vary.

Resting and Carving:

9. Rest the Turkey: Once the turkey is done, remove it from the oven and let it rest for at least 20-30 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
10. Carve the Turkey: Carve the turkey by removing the legs and wings first, then slice the breast meat. Arrange the carved turkey on a serving platter.

Making the Gravy:

11. Prepare the Gravy: While the turkey is resting, pour the pan drippings into a measuring cup. Skim off the fat and reserve 2 cups of the drippings. If you don’t have enough drippings, supplement with chicken broth.
12. Make a Roux: In a medium saucepan, whisk together the flour and reserved turkey drippings over medium heat. Cook for 1-2 minutes until the mixture is golden brown.
13. Add Broth: Gradually whisk in the turkey drippings (or chicken broth) until smooth. Bring to a boil, then reduce heat and simmer until the gravy thickens. Season with salt and pepper to taste.

Serving Suggestions

Serve your perfectly roasted turkey with your favorite sides, such as mashed potatoes, green beans, cranberry sauce, and stuffing. The homemade gravy adds the finishing touch to a delicious meal.

Tips for Success

• Thawing Time: Allow plenty of time for the turkey to thaw in the refrigerator. It can take up to 3-4 days for a large turkey.
• Basting: Baste the turkey regularly to keep it moist and ensure even browning.
• Resting: Let the turkey rest before carving to keep the meat juicy.

With this recipe, you’ll be able to roast a turkey that’s golden brown, juicy, and packed with flavor. Enjoy the process and the delicious results with your loved ones!