Ingredients
Scale
- 1 fresh or thawed turkey (20 pounds)
- Salt
- Pepper
- Softened butter
- Fresh herbs (rosemary and thyme)
- Broth or water
- Optional: onions, lemon, apples for stuffing
Instructions
- Thaw the turkey in the fridge for about 5 days if frozen.
- Remove the inner bags from the turkey and pat it dry with paper towels.
- Rub softened butter under the skin, and season generously with salt and pepper.
- Stuff the turkey with fresh herbs and optional stuffing ingredients if desired.
- Preheat the oven to 425°F (220°C) and roast the turkey breast side up.
- After 30 minutes, reduce the oven temperature to 325°F (160°C).
- Add broth or water to the roasting pan to keep the turkey moist.
- Baste the turkey every 30-40 minutes during roasting.
- Use a thermometer to check for an internal temperature of 165°F (74°C) in the thickest part of the turkey.
- Let the turkey rest for at least 40 minutes before carving to ensure juiciness.
Notes
Resting the turkey is crucial for retaining juices. If the skin browns too quickly, tent with foil. Remember, cold turkey and hot oven don’t mix.
- Prep Time: 720 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg