Tulo

Roast Turkey Recipe

Loosening the skin and packing herb butter directly against the meat bastes the breast from the inside as it renders, while a bed of aromatics and broth underneath keeps drippings from scorching and doubles as the base for gravy. Roasting at a moderate, steady temperature and pulling the bird by thigh temperature rather than the clock is what actually prevents the classic dry-breast problem.

Prep
30 min
Cook
210 min
Total
270 min
Servings
12

Ingredients

Servings12
  • 1 whole (13-14 lb) whole turkey, giblets removed
  • 1/2 cup unsalted butter, softened
  • 2 tbsp kosher salt
  • 1 tbsp black pepper, freshly ground
  • 6 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 8 leaves fresh sage leaves
  • 6 cloves garlic cloves, halved
  • 1 whole lemon, halved
  • 1 large yellow onion, quartered
  • 2 medium carrots, cut into large chunks
  • 3 stalks celery stalks, cut into large chunks
  • 2 cups low-sodium chicken broth

Nutrition per serving

Calories
768
Protein
71g
Carbs
4g
Fat
39g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the turkey from the refrigerator 1 hour before roasting so it starts to lose its chill. Remove the giblets and neck from the cavity, pat the whole bird dry inside and out with paper towels, and set it on a rack in a large roasting pan.
  2. 2Preheat the oven to 325°F (163°C).
  3. 3In a small bowl, mash the softened butter with the salt, pepper, and half the chopped thyme, rosemary, and sage until combined. Gently loosen the skin over the breast and thighs with your fingers, then push about two-thirds of the herb butter directly under the skin against the meat. Rub the remaining butter over the outside of the skin.
  4. 4Stuff the cavity with the garlic, lemon halves, onion quarters, and the remaining herb sprigs.
  5. 5Scatter the carrots and celery in the bottom of the roasting pan and pour in the chicken broth.
  6. 6Tuck the wing tips under the body and tie the legs together with kitchen twine so the bird cooks evenly.
  7. 7Roast for 45 minutes, then baste with the pan juices. Continue roasting, basting every 45 minutes, and tent the breast loosely with foil once it's deeply golden (usually around the halfway point) so it doesn't overcook before the thighs catch up.
  8. 8Roast until an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone, reads 165°F (74°C); this takes about 3 to 3.5 hours total for a 13-14 lb turkey.USDA safe minimum for poultry: 165°F (74°C)
  9. 9Transfer the turkey to a cutting board, tent loosely with foil, and let it rest for 30 minutes before carving.
  10. 10Strain the pan drippings and use them to make gravy while the turkey rests, then carve and serve.
How to Use a Meat Thermometer

Tips & variations

  • For extra-crisp, well-seasoned skin, dry-brine the turkey a day ahead: rub it all over with kosher salt (about 1 tablespoon per 5 lb) and refrigerate uncovered overnight.
  • Spatchcocking (removing the backbone and flattening the bird) cuts roasting time by nearly a third and cooks the breast and thighs more evenly, though it won't give the classic upright presentation.
  • Leaving the cavity unstuffed with food, as this recipe does, helps the turkey cook faster and more evenly than one packed with bread stuffing.
  • If the skin is browning too fast in the first hour, tent the whole bird loosely with foil rather than waiting until the halfway mark.

Storage & reheating

Carve leftover turkey off the bone and refrigerate in an airtight container within 2 hours of roasting; it keeps for up to 4 days. Freeze carved meat in freezer bags with a little broth for up to 3 months. Reheat gently covered with foil in a 300°F (150°C) oven with a splash of broth to keep it moist, or microwave individual portions in short bursts.

Tips from the Tulo kitchen

  • Check the temperature in two spots, the thigh and the thickest part of the breast, since ovens rarely heat perfectly evenly and one reading can be misleading.
  • Letting the turkey sit at room temperature for the full hour before roasting helps it cook more evenly instead of the outside overcooking while the center is still cold.

FAQ

How long does it take to roast a turkey per pound?

At 325°F (163°C), plan on roughly 13-15 minutes per pound for an unstuffed turkey, though a thermometer reading of 165°F (74°C) in the thigh is the real endpoint, not the clock.

Do I need to brine the turkey before roasting?

No, it isn't required. The herb butter under the skin in this recipe adds flavor and moisture without a brining step, though a dry brine the day before will further improve seasoning and skin crispness.

Why did my turkey breast come out dry?

This usually happens when the bird is pulled by cook time instead of temperature, or when the breast, which cooks faster than the thighs, isn't tented with foil partway through to slow its browning.

Do I really need to baste every 45 minutes?

Basting mostly improves browning and adds flavor from the pan drippings; it has only a minor effect on moisture, so skipping a round or two won't ruin the turkey.

What is the safe internal temperature for turkey?

165°F (74°C) in the thickest part of the thigh, measured with an instant-read or leave-in thermometer away from the bone.

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