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Perfect Roast Turkey

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A classic, foolproof roast turkey recipe with golden, crispy skin and juicy, flavorful meat.

Ingredients

Scale
  • 1 (12 to 14 pound) turkey, neck and giblets removed
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 large onion, quartered
  • 1 large carrot, peeled and cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 1 lemon, quartered
  • 6 sprigs fresh thyme
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh sage
  • 2 cups low-sodium chicken broth
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Pat the turkey dry with paper towels. Rub the turkey all over with the softened butter, then season inside and out with salt and pepper.
  3. Stuff the cavity with the onion, carrot, celery, lemon, thyme, rosemary, and sage. Place the turkey on a rack in a roasting pan.
  4. Pour the chicken broth into the bottom of the pan. Roast the turkey, basting every 30 minutes with pan juices, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 3 to 3 1/2 hours.
  5. Transfer the turkey to a cutting board, tent with foil, and let rest for 20 minutes before carving.
  6. While the turkey rests, make gravy: Pour the pan juices into a measuring cup and skim off the fat. Place the roasting pan on the stove over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the skimmed pan juices and cook until thickened, about 5 minutes. Season with salt and pepper.

Notes

Letting the turkey rest after roasting ensures juicier meat. For extra-crispy skin, increase the oven temperature to 425°F (220°C) for the last 30 minutes of cooking. Always use a meat thermometer to check for doneness.

Nutrition

Find it online: https://www.receipster.com/roast-turkey-recipe/

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