Seasoned Oven Roast Turkey Or Tender Roast Beef Recipe

Prep and season

Preheat oven to 325°F (165°C). Remove turkey giblets and pat the turkey dry inside and out with paper towels. In a bowl, combine softened butter, 1 tablespoon olive oil, minced garlic, chopped rosemary, chopped thyme, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Gently loosen the skin over the breast and rub about two-thirds of the butter mixture directly under the skin over the breasts and thighs; rub the remaining butter mixture over the outside of the turkey. Season the cavity with remaining salt and pepper and stuff with halved lemon and quartered onion.

Tie the legs with kitchen twine and tuck wings under. Place a rack in a roasting pan and scatter chopped carrots and celery in the pan. Put turkey breast-side up on the rack. Pour 1 cup broth into the bottom of the pan to keep drippings from burning.

Roast

Roast the turkey in the preheated oven. Estimate about 13 minutes per pound for an unstuffed turkey at 325°F — for a 5 lb bird plan ~65–75 minutes. Roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste the turkey with pan juices every 20–30 minutes if desired. If the skin browns too fast, tent loosely with foil.

Rest

When done, remove the turkey to a cutting board, tent loosely with foil and let rest 20–25 minutes before carving. Reserve pan drippings for the gravy.

Prep and sear

Remove roast from refrigerator 30–45 minutes before cooking to come toward room temperature. Preheat oven to 325°F (165°C). Pat roast dry and rub all over with olive oil, then season with kosher salt, black pepper, garlic powder, onion powder, and crushed dried rosemary, pressing seasoning into the meat. Heat a large skillet over medium-high heat. When hot, sear the roast 2–3 minutes per side until deeply browned to develop flavor.

Roast

Transfer seared roast to a rack in a roasting pan. Pour 1 cup beef broth and 1 tablespoon Worcestershire sauce into the pan. Roast in the preheated oven until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium — expect about 20 minutes per pound depending on roast thickness. For a 3 lb roast plan ~50–60 minutes to medium-rare. Use an instant-read thermometer to confirm doneness.

Rest and slice

Remove roast to a cutting board, tent with foil and let rest 15–20 minutes so juices redistribute. Reserve pan juices for gravy; slice thinly against the grain to serve.

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes.

Mash and finish

Drain potatoes well and return to the hot pot for a minute to dry off excess moisture. Add butter, warmed milk, sour cream (if using), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mash with a potato masher or use a ricer for very smooth potatoes until creamy and smooth. Taste and adjust seasoning. Keep warm until serving.

Prepare roux

After removing the roast or turkey, pour the reserved pan drippings through a fine mesh strainer into a measuring cup and skim fat if desired. You should have about 1/2 cup drippings; if not, add unsalted butter to make 1/2 cup. Place a medium saucepan over medium heat and add the drippings. Whisk in 1/2 cup flour and cook, stirring constantly, until the mixture turns a light golden brown, 2–3 minutes.

Slowly whisk in 3 cups warm broth (turkey or beef depending on protein), scraping up any browned bits from the pan. Bring to a simmer and cook, whisking occasionally, until thickened, 5–8 minutes. Taste and add 1 teaspoon Worcestershire (optional for beef), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If gravy is too thick, whisk in additional broth a little at a time to reach desired consistency. Keep warm until serving.

Roast vegetables

Preheat oven to 400°F (200°C) or roast alongside turkey during last 20–25 minutes if timing allows (use higher temp only if vegetables roast separately). Toss carrots and broccoli with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast until tender and edges are lightly caramelized, about 15–20 minutes, turning once halfway through. If roasting with turkey at lower temperature, allow longer (25–35 minutes).

Remove from oven and sprinkle with chopped parsley before serving.

Warm rolls or bread

Warm dinner rolls or slices of crusty bread in a 350°F (175°C) oven for 5–8 minutes. Brush with melted butter just before serving.

Carve the turkey or thinly slice the roast beef. Arrange mashed potatoes, roasted vegetables, and bread on plates or a family-style platter. Spoon gravy over mashed potatoes and serve extra gravy in a gravy boat. Garnish with chopped fresh parsley. Serve immediately.