Description

Craving a show-stopping centerpiece for your Thanksgiving or holiday feast? Perfect Roast Turkey, adapted from Ina Garten’s recipe, delivers a juicy, golden bird infused with fresh thyme, lemon, onion, and garlic. Rated 4.7 out of 5 stars from 512 reviews, this easy recipe ensures a tender, flavorful turkey with crispy skin, perfect for beginners and seasoned cooks alike.

Ingredients

Scale

Perfect Roast Turkey uses simple, fresh ingredients for a flavorful, juicy bird. Here’s what you’ll need for 8 servings (12-pound turkey):

1 (12-pound) fresh turkey: The star of the dish, ideally fresh for best flavor.
Kosher salt: Enhances flavor inside and out (about 2-3 tablespoons total).
Freshly ground black pepper: Adds seasoning (about 1-2 teaspoons).
1 large bunch fresh thyme: Infuses aromatic, earthy flavor.
1 lemon, halved: Adds bright, citrusy notes.
1 Spanish onion, quartered: Contributes savory depth.
1 head garlic, halved crosswise: Enhances umami and aroma.
4 tablespoons (½ stick) unsalted butter, melted: Promotes crispy, golden skin.

Why These Ingredients Matter

Turkey: A fresh, 12-pound bird ensures juicy meat and manageable cooking time.
Aromatics (Thyme, Lemon, Onion, Garlic): Infuse the cavity with flavor, keeping the meat moist.
Butter: Adds richness and helps crisp the skin.
Salt and Pepper: Enhance natural flavors and promote browning.

Substitutions and Variations

Turkey: Use a 10-14-pound turkey; adjust cooking time (about 13-15 minutes per pound). Frozen turkey works if thawed completely.
Butter: Swap with olive oil or plant-based butter for dairy-free.
Thyme: Replace with rosemary, sage, or a mix of fresh herbs.
Lemon: Substitute with an orange or omit for a milder flavor.
Onion: Use yellow or red onion; shallots work for a sweeter note.
Vegan Option: Not applicable, but aromatics can flavor vegetarian roasts.
Gluten-Free: Naturally gluten-free; no substitutions needed.
Flavor Variations:
- Herb-Butter Turkey: Mix 1 tablespoon chopped rosemary and sage into the melted butter.
- Spicy Turkey: Add 1 teaspoon cayenne or paprika to the butter.
- Citrus-Herb Turkey: Add orange halves and extra thyme sprigs to the cavity.
- Garlic Lover’s Turkey: Double the garlic and rub minced garlic under the skin

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 12-pound fresh turkey, kosher salt, black pepper, 1 bunch thyme, 1 lemon, 1 Spanish onion, 1 head garlic, and 4 tablespoons melted butter.
Preheat the oven to 350°F (175°C).
Prepare a large roasting pan with a rack (optional, to elevate the turkey).

Tip: Ensure the turkey is fully thawed if frozen (24 hours per 4-5 pounds in the fridge).

Step 2: Prepare the Turkey

Remove giblets from the turkey (reserve for gravy if desired) and wash the turkey inside and out under cold water.
Remove any excess fat and leftover pinfeathers; pat the outside dry with paper towels.
Place the turkey in the roasting pan, breast side up.
Liberally season the cavity with kosher salt (about 1-2 tablespoons) and black pepper (about 1 teaspoon).
Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and halved garlic head.

Tip: Pat dry thoroughly for crispy skin; don’t overstuff the cavity to ensure even cooking.

Step 3: Season and Butter

Brush the outside of the turkey with 4 tablespoons melted butter, covering all areas.
Sprinkle generously with kosher salt (about 1 tablespoon) and black pepper (about 1 teaspoon).
Tie the legs together with kitchen string and tuck the wing tips under the body to prevent burning.

Tip: Use a pastry brush for even butter application; season generously for flavorful skin.

Step 4: Roast

Place the roasting pan in the oven and roast the turkey for 2 ½ hours, basting every 30-45 minutes with pan juices (spoon or brush juices over the turkey).
Check doneness: Juices should run clear when you cut between the leg and thigh, and the internal temperature should reach 165°F in the thickest part of the thigh (avoid touching bone).

Tip: Use a meat thermometer for accuracy; tent with foil if skin browns too quickly.

Step 5: Rest and Serve

Remove the turkey from the oven and transfer to a cutting board.
Cover loosely with foil and let rest for 20 minutes to allow juices to redistribute.
Carve the turkey: Remove legs, thighs, and wings, then slice the breast meat.
Serve hot, with pan juices or gravy on the side.

Tip: Resting is crucial for juicy meat; save drippings for Classic Turkey Gravy (see previous recipe)