One Pan Herb Roasted Turkey
450kcal
Ingredients
- 1 whole turkey, 12 to 14 pounds, thawed if frozen
- 1/4 cup unsalted butter, softened
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 t teaspoon black pepper
- 1 large onion, quartered
- 2 carrots, peeled and cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 cup low-sodium chicken broth
Equipment
- oven
- roasting pan
- meat thermometer
Method
- Preheat the oven to 325°F. Pat the turkey dry inside and out with paper towels to ensure even browning.
- In a small bowl, mix the softened butter, olive oil, parsley, rosemary, thyme, garlic, salt, and pepper until well combined.
- Gently loosen the skin of the turkey breast and thighs with your fingers, then spread half of the herb butter mixture underneath the skin. Rub the remaining mixture over the outside of the turkey.
- Place the onion, carrots, and celery in the bottom of a large roasting pan. Set the turkey on top of the vegetables, breast side up. Pour the chicken broth into the pan.
- Roast the turkey in the preheated oven for about 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Baste the turkey with pan juices every hour to keep it moist.
- Remove the turkey from the oven, tent loosely with aluminum foil, and let it rest for 20 minutes before carving.
Nutrition
Calories450kcalCarbohydrates5gProtein60gFat20gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol200mgSodium800mgPotassium700mgFiber2gSugar2gVitamin A500IUVitamin C10mgCalcium50mgIron3mg