This foolproof traditional Thanksgiving Turkey recipe is always a crowd pleaser. Its an easy recipe that comes out moist and loaded with flavor every time! The garlic herb butter really makes this recipe stand out. My family looks forward to the holidays every year because of this meal. Now you can share it with your family too!
- 1 15-20 lb turkey
- 6 yellow onions ((3 peeled and quartered, 3 halved))
- 2 lemons (quartered)
- 1 oz fresh rosemary
- 1 oz fresh sage
- 1 oz fresh thyme
- 5-6 carrots (peeled, chopped)
- 10-12 baby red potatoes (halved)
- 1/2 tbsp olive oil
- 1 1/2 cups butter (unsalted)
- 1 1/2 tsp salt
- 1/2 black pepper
- 10-12 garlic cloves (crushed)
- 2 1/2 tbsp fresh chopped rosemary, sage, thyme
Remove your thawed turkey from the fridge and allow to sit for 1 hour and reach room temperature. Preheat your oven to 325F.
In a large roasting pan, place a layer of carrots, baby red potatoes, and onions on the bottom. Season with salt and pepper and drizzle with the olive oil. In the meantime, make your herb butter by combining butter, garlic, salt, pepper, and freshly chopped herbs.
Once you’ve made the herb butter, remove the turkey from the packaging and take out the neck and giblets. Pat the turkey dry with paper towels. Place the turkey on a wire rack in the roasting dish and then season the entire turkey including the thighs and cavity with salt and pepper.
Place the lemon, onion and herbs inside the cavity of the turkey. Using your fingers, loosen the skin on the breasts of the turkey until you are able to place several tablespoons of the herb butter underneath. Baste the entire turkey with the remaining herb butter mixture, then roast at 325F at about 15 minutes per pound or until the internal temperature reaches 165F.
Allow the turkey to rest for at least 20 minutes before carving.
Calories: 367kcal | Carbohydrates: 49g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 345mg | Potassium: 1062mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4469IU | Vitamin C: 36mg | Calcium: 112mg | Iron: 4mg