Roast Turkey
320kcal
Ingredients
Main
- 1 12-pound whole turkey
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup unsalted butter, softened
For the Cavity
- 1 large yellow onion, roughly chopped
- 3 ribs celery, roughly chopped
- 2 medium carrots, roughly chopped
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 head garlic, halved horizontally
- 2 cups low-sodium chicken broth
Method
- Preheat your oven to 325°F. Remove the turkey from its packaging and pat the entire surface completely dry, inside and out, with paper towels.
- Season the turkey cavity generously with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Place the chopped onion, celery, carrots, fresh thyme, rosemary, and halved garlic head into the cavity.
- Gently separate the skin from the breast meat by sliding your fingers between them, being careful not to tear the skin. Rub the softened butter evenly underneath the skin and all over the outside of the turkey. Sprinkle the remaining salt and pepper evenly over the entire exterior.
- Place the turkey breast-side up on a rack set inside a large roasting pan. Pour the chicken broth into the bottom of the pan. Transfer the pan to the preheated oven.
- Roast the turkey for approximately 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear. Baste the turkey with pan juices every 45 minutes.
- Once cooked, carefully remove the roasting pan from the oven. Transfer the turkey to a large cutting board or platter, tent loosely with foil, and let it rest for 30 minutes before carving.
Nutrition
Calories320kcalCarbohydrates2gProtein50gFat12gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat4gCholesterol150mgSodium450mgPotassium580mgFiber1gSugar1gVitamin A15IUVitamin C2mgCalcium30mgIron3.5mg