Follow these steps for perfect results
Turkey
neck and giblets removed
Kosher salt
Black pepper
freshly ground
Onion
quartered
Garlic
halved
Fresh herbs
such as thyme, parsley, rosemary, or sage
Bay leaves
Unsalted butter
melted
Adjust oven rack to lowest position and remove other racks.
Preheat oven to 325°F (160°C).
Pat the turkey dry, inside and out, with paper towels.
Season the inside of the breast cavity with salt and pepper.
Stuff the cavity with onion, garlic, fresh herbs, and bay leaves.
Place the turkey on a roasting rack set in a roasting pan, breast side up.
Brush the turkey with half of the melted butter.
Season the outside of the turkey with salt and pepper.
Tent the turkey with aluminum foil.
Roast the turkey on the lowest oven rack for 2 hours.
Remove the foil and baste with the remaining melted butter and pan drippings.
Increase the oven temperature to 425°F (220°C).
Continue to roast until an instant-read thermometer inserted into the thigh registers 170°F (77°C), about 45 minutes more.
Remove the turkey from the oven and let it rest for 20 minutes before carving.
Remove and discard the onion, garlic, herbs, and bay leaves before carving.
Expert advice for the best results
Brining the turkey can help keep it moist.
Use a meat thermometer to ensure the turkey is cooked to the proper internal temperature.
Letting the turkey rest before carving allows the juices to redistribute, resulting in a more tender and flavorful bird.
Everything you need to know before you start
30 minutes
The turkey can be seasoned and stuffed the day before roasting.
Place the carved turkey on a platter and garnish with fresh herbs and seasonal vegetables.
Serve with mashed potatoes, stuffing, cranberry sauce, and gravy.
A light-bodied red wine that complements the turkey without overpowering it.
A full-bodied white wine that pairs well with the richness of the turkey.
Discover the story behind this recipe
A traditional dish served during Thanksgiving and Christmas.
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