Roast Turkey

• 1 (12-14 lb) turkey, thawed
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken stock
• 1 onion, quartered
• 1 lemon, halved

Steps

1. 1 Preheat oven to 325°F.
2. 2 Pat turkey dry with paper towels. Rub olive oil over the turkey.
3. 3 Mix rosemary, thyme, salt, and pepper. Rub this mixture all over the turkey.
4. 4 Place onion and lemon halves inside the turkey cavity.
5. 5 Transfer turkey to a roasting pan. Pour chicken stock into the bottom of the pan.
6. 6 Roast turkey for about 3 hours or until the internal temperature reaches 165°F.
7. 7 Remove from oven and let rest for 20 minutes before carving.

Nutrition

Tips

• For extra flavor, brine the turkey overnight.
• Use a meat thermometer to ensure turkey is cooked safely to 165°F.
• If turkey is browning too quickly, cover it loosely with foil.
• Save the roasting pan juices for gravy.
• Letting the turkey rest is crucial for juicy meat.

Storage

Refrigerate leftovers within 2 hours. Keeps in the fridge for 3-4 days. Freeze for up to 2 months. Reheat in the oven at 325°F until warmed through.

Serving Suggestions

• Serve with classic stuffing and cranberry sauce.
• Pair with roasted vegetables for a hearty meal.
• Add a side of creamy mashed potatoes.
• Don't forget the gravy!

FAQ