Description
This Rosemary Roast Turkey delivers a succulent, herb-infused bird with golden, crackling skin that will have your guests begging for seconds. Utilizing fresh aromatics and a foolproof roasting method, this recipe is designed for a stress-free cooking experience.
Ingredients
Scale
12–14 lbs Whole Turkey
1/2 cup Fresh Rosemary, finely chopped
1 cup Unsalted Butter, softened
6–8 Garlic Cloves, minced
2 tablespoons Sea Salt
1 tablespoon Black Pepper
2 large Lemons, halved
1 large Yellow Onion, quartered
2 tablespoons Olive Oil
Instructions
- Remove the turkey from the refrigerator at least 45 minutes before cooking. Remove the giblets and pat the bird completely dry with paper towels
- Preheat the oven to 450°F (230°C)
- In a bowl, combine the softened butter, chopped rosemary, minced garlic, sea salt, and black pepper to create the herb butter
- Loosen the skin over the breast meat and spread half of the rosemary butter under the skin. Rub the remaining butter on the outside of the turkey
- Stuff the turkey cavity with lemon halves, onion quarters, and extra rosemary sprigs
- Truss the legs together, tuck wing tips under the body, and drizzle the exterior with olive oil
- Roast the turkey in the oven, reducing the temperature to 325°F (165°C) until a meat thermometer reads 165°F at the thigh
- Let the turkey rest for at least 30 minutes before carving
Notes
For a dairy-free version, replace butter with avocado oil.
Use a digital meat thermometer to ensure proper cooking.
Allowing the turkey to dry properly leads to crispy skin.
- Prep Time: 30 mins
- Cook Time: 2 hrs
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 oz (1 serving)
- Calories: 320 kcal
- Sugar: 0 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 115 mg