Description
A tender and succulent Thanksgiving turkey infused with aromatic herbs and spices, perfect as the centerpiece of your holiday feast.
Ingredients
Scale
- 1 whole turkey (12–14 pounds)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- Fresh herbs (rosemary, thyme, sage)
- 2 cups chicken or turkey broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Remove the giblets and neck from the turkey cavity. Rinse and pat dry.
- Season the turkey generously with salt and pepper, both inside and out. Rub with softened butter.
- Stuff the cavity with halved garlic bulbs and fresh herbs.
- Truss the legs with kitchen twine.
- Place the turkey on a rack in the roasting pan. Pour broth into the bottom of the pan.
- Cook for approximately 13 minutes per pound.
- Baste the turkey every 30-45 minutes with pan juices.
- Check for doneness at 165°F (74°C) in the thickest part of the breast and thigh.
- Let the turkey rest for at least 30 minutes before carving.
Notes
For added flavor, brine the turkey the day before or use an air fryer for a crisper skin.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 0g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg