A delightful turkey recipe perfect for holiday gatherings, featuring a golden herb crust and juicy, flavorful meat.
Preheat your oven to 425°F (220°C).
Preheating ensures the turkey starts cooking immediately, sealing in the juices.
Pat the turkey dry with paper towels and place it on a cutting board.
Drying the turkey helps the skin become crispy during roasting.
Rub the turkey all over with olive oil, ensuring an even coating.
Using your hands or a brush ensures the oil reaches all parts of the turkey.
Season the turkey generously with salt and pepper, including inside the cavity.
Seasoning inside the cavity enhances the flavor throughout the meat.
Stuff the cavity with fresh thyme, parsley, onion, carrot, and celery.
Adding aromatic vegetables and herbs infuses the turkey with flavor.
Place the turkey breast-side up on a rack in a roasting pan.
Using a rack prevents the turkey from sitting in its juices, promoting even cooking.
Pour chicken broth into the bottom of the roasting pan.
The broth keeps the turkey moist and creates a flavorful base for gravy.
Roast the turkey in the preheated oven for 30 minutes.
Starting at a high temperature helps brown the skin.
Reduce the oven temperature to 350°F (175°C) and continue roasting, basting occasionally with the pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Using a meat thermometer ensures the turkey is cooked to a safe temperature.
Remove the turkey from the oven and let it rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat more tender.
Carve the turkey and serve with your favorite sides.
Carve against the grain for the most tender slices.
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