Roast Turkey (Thanksgiving)

• 1 (12-14 lb) turkey, thawed
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 1 teaspoon garlic powder
• 1 lemon, halved
• 1 onion, quartered
• 1 head garlic, halved crosswise
• 4 cups chicken stock
• 2 tablespoons unsalted butter
• Fresh rosemary sprigs, for garnish

Steps

1. 1 Preheat oven to 325°F (165°C).
2. 2 Pat the turkey dry with paper towels and remove giblets.
3. 3 In a small bowl, mix salt, pepper, paprika, thyme, sage, and garlic powder. Rub this mixture all over the turkey.
4. 4 Stuff the cavity with lemon halves, onion, and garlic.
5. 5 Place turkey breast-side up on a rack in a roasting pan. Add chicken stock to the bottom of the pan.
6. 6 Roast for 3 hours, or until the internal temperature reaches 165°F (74°C). Baste with pan juices occasionally.
7. 7 During the last 30 minutes, dot the breast with butter for extra richness and color.
8. 8 Remove from oven and let rest for 20 minutes before carving.
9. 9 Garnish with fresh rosemary sprigs before serving.

Equipment

• Roasting pan with rack
• Meat thermometer
• Basting brush

Variations

• Add a citrus twist by rubbing orange zest into the skin.
• For a herby flavor, stuff the cavity with fresh herbs.

Substitutions

• Use vegetable stock for a vegetarian option (omit stuffing the turkey).
• Substitute olive oil for butter for a dairy-free version.

Pairings

• Classic stuffing
• Cranberry sauce
• Mashed potatoes
• Green bean casserole

Nutrition

Tips

• For even crispier skin, start roasting at 500°F for 20 minutes, then reduce to 325°F.
• Save the pan drippings to make gravy!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 325°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with classic stuffing, cranberry sauce, and mashed potatoes.
• Pair with a glass of Chardonnay or Pinot Noir.

FAQ