Roasted Turkey Recipe

Thaw and clean

If frozen, fully thaw the turkey in the refrigerator (24 hours per 4–5 lbs). Remove neck and giblets from cavity and reserve for gravy or discard. Pat the turkey thoroughly dry inside and out with paper towels.

Season cavity and under skin

Combine 2 tablespoons kosher salt and 1 teaspoon black pepper. Rub about 1 tablespoon of the softened butter inside the cavity. Loosen the skin over the breasts with fingers (careful not to tear) and rub 3 tablespoons softened butter under the skin evenly over both breasts. Sprinkle half of the remaining salt and pepper under the skin and the rest over the outside of the turkey.

Add aromatics to cavity

Place the quartered onion, 1/2 cup chopped celery, 1/2 cup chopped carrot, lemon halves, 3 rosemary sprigs, 3 thyme sprigs and half the sage leaves into the cavity to flavor the bird while roasting.

Preheat the oven to 325°F (165°C). Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Pour 1 tablespoon olive oil into a large roasting pan and arrange the remaining chopped celery, carrot and onion in a single layer where the turkey will sit to create a vegetable rack.

Place turkey on rack

Set the turkey breast-side up on top of the vegetable rack in the roasting pan. Pour 1 cup stock and the optional 1 cup white wine into the pan (do not pour over the bird). This liquid will keep the oven moist and later make pan juices for gravy.

Initial roast

Roast the turkey uncovered in the preheated oven. General timing: roast about 13–15 minutes per pound at 325°F for an unstuffed turkey. For a 10-lb turkey, estimate 2 hours 10 minutes to 2 hours 30 minutes. Start checking internal temperature after 1 hour 45 minutes.

Basting

Every 30–45 minutes, baste the top of the turkey with pan juices using a spoon or baster. Do not open the oven too frequently. If the pan becomes dry, add additional stock (1/2 cup) to maintain moisture.

Prevent over-browning

If the breast skin becomes too dark before the turkey reaches proper temperature, tent the breast loosely with foil (shiny side out) to slow browning and continue roasting.

Final temperature and rest

The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F (74°C). Also check breast temperature; it should read 160–165°F. When done, remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes to allow juices to redistribute before carving.

While the turkey rests, skim fat from the pan juices and use them to make gravy if desired (use reserved neck and giblets to make a richer stock). For a glossy finish, brush the turkey skin with 2 tablespoons melted butter and sprinkle with chopped parsley. Carve and serve.