American-style roasted turkey recipe for Thanksgiving

Thanksgiving Day is just around the corner (November 23rd, Thursday). You still have time to refresh your memory on how to prepare the turkey.

INGREDIENTS :

• 1 whole turkey (12-15 pounds)
• Salt and pepper to taste
• 1 cup (2 sticks) unsalted butter, softened
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried marjoram
• 1 tablespoon dried parsley
• 4 cups chicken or turkey broth
• 1 onion, quartered
• 1 lemon, quartered
• 1 head of garlic, halved
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 4 sprigs of fresh sage

1. Prepare the Turkey:

Preheat your oven to 325°F (165°C).

Remove the giblets and neck from the turkey cavity and pat the turkey dry with paper towels.

Season the inside of the turkey with salt and pepper.

2. Herb Butter:

In a small bowl, mix together the softened butter, dried sage, thyme, rosemary, marjoram, and parsley  until well combined.

Season the outside of the turkey with salt and pepper.

Gently lift the skin over the turkey breast and rub half of the herb butter directly onto the meat.

3. Stuff the Turkey:

Place the onion, lemon, garlic, and fresh herbs (rosemary, thyme, and sage) inside the turkey cavity.

4. Tie the Legs:

Tie the turkey legs together with kitchen twine to help the bird cook evenly.

5. Roasting:

Place the turkey on a roasting rack in a large roasting pan.

Brush the remaining herb butter over the entire surface of the turkey.

Pour the chicken or turkey broth into the bottom of the roasting pan.

6. Roast the Turkey:

Roast the turkey in the preheated oven. Calculate the cooking time based on the weight of the turkey (about 15 minutes per pound).

Baste the turkey with pan juices every 30 minutes.

7. Check for Doneness:

Use a meat thermometer to check the internal temperature. The turkey is done when the thigh reaches 165°F (74°C) and the juices run clear.

If the skin is getting too brown, cover it loosely with aluminum foil.

8. Resting:

Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.

9. Carve and Serve:

Carve the turkey and serve with your favorite Thanksgiving side dishes.

Enjoy your Thanksgiving feast with this classic roasted turkey!