Turkey Recipe

Prep the turkey

Remove the turkey from the refrigerator 1 hour before roasting to take the chill off. Preheat the oven to 325°F (165°C). Remove neck and giblets from the cavity and reserve for gravy or discard. Pat the turkey thoroughly dry inside and out with paper towels.

Season and flavor butter

In a bowl, combine the softened butter, chopped rosemary, chopped thyme, minced garlic, 2 tsp kosher salt (reserve remaining salt for cavity and skin), and 1 tsp freshly ground black pepper. Mix until homogenous.

Loosen skin and apply butter

Gently slide your hand between the breast meat and skin to loosen the skin without tearing it. Spread about two-thirds of the herb butter under the skin over the breast meat and spread remaining butter over the turkey exterior, rubbing it into the skin and legs. Tuck the wing tips under the body and tie the legs together with kitchen twine.

Season cavity and aromatics

Season the cavity with 1 tbs kosher salt and 1/2 tsp black pepper. Stuff the cavity with the halved lemon, quartered onion, carrot pieces, and celery. Place the turkey breast-side up on a rack set in a roasting pan. Scatter the reserved aromatics around the bottom of the pan.

Add liquids and initial roast

Pour 2 cups of low-sodium chicken or turkey broth into the bottom of the roasting pan (this keeps drippings from burning and will be used for basting/gravy). Drizzle 2 tbs olive oil over the turkey. Insert an oven-safe meat thermometer into the thickest part of the thigh without touching bone. Roast uncovered in the preheated 325°F (165°C) oven.

Baste and monitor

Roast the turkey for about 13 minutes per pound as a guideline. Baste every 45 minutes with pan juices (use a baster or spoon) to keep the skin moist and encourage even browning. If the breast begins to brown too quickly, tent loosely with foil. Continue roasting until the thermometer reads 165°F (74°C) in the thickest part of the thigh and 160°F (71°C) in the breast.

Rest the turkey

Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes before carving. Resting allows juices to redistribute so slices stay moist.

Collect pan juices

While the turkey rests, pour the roasting pan juices through a fine-mesh strainer into a fat separator or a heatproof container. Skim off excess fat, reserving about 2–3 tbs fat for the gravy.

Make gravy (optional)

Place the roasting pan on the stove over medium heat (if oven-safe) or use a medium saucepan. Add the reserved fat and 3 tbs flour. Whisk and cook 1–2 minutes to make a roux. Gradually whisk in the strained pan juices and, if needed, up to 1 cup cold water or 1 cup white wine plus additional stock to reach desired volume and consistency. Simmer, whisking, until thickened, 3–5 minutes. Season to taste with salt and pepper.

Finish and serve

Carve the rested turkey and serve with the gravy on the side. If you used wine to deglaze the pan earlier, you can add it while reducing pan juices for deeper flavor.