Roasted Whole Turkey
Buttery, moist turkey seasoned with fresh herbs can be made 2 days ahead
Equipment
- roasting pan
- Instant-read meat thermometer
Ingredients
- 1 whole turkey, fresh or thawed
- 1½ sticks butter, softened
- 1 tablespoon poultry seasoning
- ½ teaspoon pepper
- 1½ tablespoons Kosher salt
- 1½ onions, cut into thick even slices
- 1½ ribs celery, cut in 2" chunks
- 1½ carrots, cut into 2" chunks
- 1 lemon, cut into thick slices
- 2 garlic cloves, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 sprigs fresh sage
- 1 cup water
- ½ cup dry white wine
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
Instructions
- About 24 hours prior to cooking turkey, set turkey on wire rack on rimmed baking sheet. Pat dry and let sit, uncovered inside refrigerator to help dry out skin.
- Heat oven to 400 degrees. Mix softened butter with poultry seasoning and pepper. Set aside.
- Add salt evenly to both inside cavities of the turkey.
- To a large roasting pan, add half of the onions, celery, carrot, lemon, and fresh herbs. This will serve as your rack to keep the turkey off the bottom of the pan.
- Use remaining onions, celery, carrots, lemon, and herbs to stuff both turkey cavities. Add one garlic clove to each cavity.
- Carefully loosen skin on breast meat to create a pocket over entire surface. Using fingers, add ⅔ of seasoned butter mixture to the breast meat between the meat and the skin. Smooth skin back into place. (Use remaining ⅓ butter mixture for gravy.)
- Secure wings under the sides of the bird. Cut a 3" slit in skin at bottom of large cavity. Tuck ends of legs in slit , if desired.
- Brush turkey with olive oil. Sprinkle with Kosher salt. Pour water and wine into bottom of roasting pan.
- Roast at 400 degrees for 30 minutes. Lower oven temperature to 350 degrees. Continue cooking for 20 minutes per pound. Use meat thermometer in thigh to check temperature. It should be 175 degrees. Breast meat should be 165 degrees. Another way to check doneness in the thigh is to make a small, deep cut with a sharp knife. Juices should run clear. Use loose foil tent to prevent over browning.
- When turkey meets temperature requirements, remove from oven let stand 30 minutes before cutting.
- May make up to 2 days ahead of time. Reheat in 3675 degree oven for 40-45 minutes. Add 1 cup of broth or water to bottom of pan.
