Last Thanksgiving, I totally overcooked the turkey. It was dry as the Sahara desert! This year, I'm determined to make a Thanksgiving that would impress my extremely picky mother, so I'm using this foolproof recipe. It's all about achieving that perfect balance of juicy meat and crispy skin, and that's exactly what this herb-roasted turkey recipe delivers. It's surprisingly simple, but the results are simply divine! Imagine the aroma filling your kitchen—pure holiday heaven!
This recipe isn't just about following instructions; it's about creating a memorable meal. It's about the warm, inviting atmosphere, the laughter around the table, and the feeling of connection that comes from sharing a delicious meal with loved ones. And hey, who doesn't love a beautiful roasted turkey as a centerpiece of a meal?
Required Equipments
- Roasting Pan
- Meat Thermometer
- Mixing Bowls
- Whisk
- Basting Brush
Herb Roasted Turkey with Garlic and Thyme
This recipe guides you through creating a mouthwatering herb roasted turkey, bursting with flavor and with perfectly crispy skin. It's a Thanksgiving staple, or a perfect Sunday dinner that's sure to impress.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 180 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 325°F (163°C). This is crucial for even cooking. Don't skip this step!
- Pat the turkey completely dry with paper towels. This helps the skin crisp up beautifully. Trust me, it makes all the difference!
- In a small bowl, combine the melted butter, minced garlic, fresh thyme leaves, salt, and pepper. Mix well. Make sure the garlic is finely minced for even distribution of flavor. You don't want big chunks of garlic!
- Loosely tuck the wings behind the back of the turkey. This helps it roast more evenly, preventing uneven browning.
- Place the turkey in your roasting pan, breast side up. Make sure it's in a pan that allows for easy airflow, otherwise the bottom will be soggy!
- Carefully spoon or brush the herb butter mixture all over the turkey, including under the skin of the breast if you can manage it, getting that herby goodness everywhere helps create extra flavorful juice. Don't be shy!
- Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Don't open the oven door too often; it will lower the temp and increase cooking time.
- Baste the turkey with pan juices every 30-45 minutes. This keeps the turkey moist and adds flavor. Use a basting brush, it really makes this part easier.
- Once the turkey reaches 165°F (74°C), remove it from the oven. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a much more tender and flavorful bird.
- Carve the turkey and serve immediately. Enjoy your delicious, flavorful, herb-roasted turkey!
📝 Notes
- For smaller turkeys, reduce cooking time. Use a meat thermometer for accuracy. Always let the turkey rest before carving for juicy results. I often baste it at least 3 times, but more is not a problem at all.
🍎 Nutrition
Calories: 350
Protein: 30g
Fat: 25g
Carbohydrates: 1g
Fiber: 0g
Calcium: 20mg
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