Roast Turkey Recipe
This homemade roasted turkey is juicy, tender, flavorful, and crispy-skinned — what everyone wants in a Thanksgiving bird!
- 1 12-20 pound turkey, thawed
- salt and pepper
- 2 medium onions, large dice
- 4 medium carrots, chopped
- 4 ribs celery, chopped
- 1 whole apple, peeled and quartered
- 1/2 cup unsalted butter, softened
- 2 tsp fresh thyme
- 1 tbsp fresh sage
- 1 tsp fresh rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 1/4 tsp paprika
Combine all of the ingredients in a small bowl and mix to combine. Set aside until you are ready to coat the turkey.
Remove the turkey from the fridge and allow it to come to room temperature for 1 hour.
Lower oven rack and preheat oven to 500 degrees.
Remove neck and giblets from the turkey. Dry turkey as well as possible with paper towels (inside and out). Season the cavity with salt and pepper.
Place 1/2 cup of the chopped vegetables and apple inside of the cavity of the turkey. Place remaining vegetables in the bottom of a roasting pan. Place turkey on top of the vegetables.
Using your hands lift the skin up from the breast and smear herb butter under the skin then smear the rest of the skin on top of the bird with the remaining herb butter.
Bake for 30 minutes at 500 degrees then place foil just ontop of the breast (see picture).
Reduce heat to 350 degrees and roast for an additional 1 1/2-2 hours or until the turkey reaches 161-165 degrees. Allow the turkey to rest for 1 hour before slicing into it.