Roasted Thanksgiving Turkey
There’s nothing quite like the aroma of a perfectly roasted turkey filling your kitchen, golden-brown and glistening with savory juices. This Roasted Thanksgiving Turkey is a showstopper, with tender, succulent meat that practically falls off the bone and a crispy, herb-infused skin that’s pure perfection.
Ingredients
- 12 pound turkey
- salt and pepper to taste
- 14.5 ounces chicken broth can also use water or turkey broth
- 4 tablespoons butter
Instructions
- Heat oven to 325℉.
- Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
- Place turkey into roasting pan breast side up.
- Tuck turkey wings under and tie or clamp legs together.
- Salt and pepper the inside cavity of the turkey.
- Dry outside of turkey with a paper towel (don’t wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
- Baste turkey with melted butter. Salt and pepper all over.
- Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165℉ and 180℉. The juices should run clear.
- Add broth into the bottom of the pan. (Water will also work).
- Tent foil over the turkey as it cooks. Cook in preheated oven for 3 ½ – 4 hours (depending on the size of your turkey – see notes below to know how long to cook your turkey for).
- After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
- Keep turkey covered with foil to keep warm while it rests.
Nutrition
Calories: 456kcalCarbohydrates: 1gProtein: 70gFat: 18gSaturated Fat: 5gCholesterol: 232mgSodium: 486mgPotassium: 749mgSugar: 1gVitamin A: 180IUVitamin C: 2mgCalcium: 37mgIron: 3mg
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