Holiday
Roasted Turkey
A festive main from Savor the Holidays — 10-12 servings.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Roasted Turkey is part of Cyman Huang’s Savor the Holidays collection, written for generous seasonal tables and memorable gatherings.
Watch it come together
Ingredients
- 1 whole turkey (about 12-14 pounds)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and sage)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- 1 onion, quartered
- 3-4 cups chicken or turkey broth
- 1/4 cup all-purpose flour (for gravy)
Method
- 1
Preheat your oven to 325°F (163°C).
- 2
Remove the giblets and neck from the turkey cavity, if included, and discard or save for future use. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
- 3
In a small bowl, mix together the softened butter, minced garlic, chopped fresh herbs, salt, and black pepper to create a herb butter mixture.
- 4
Carefully loosen the skin of the turkey by gently sliding your fingers under the skin, starting from the neck end to the breast and thighs. Be careful not to tear the skin.
- 5
Rub the herb butter mixture all over the turkey, including under the skin, to evenly coat it.
- 6
Stuff the turkey cavity with lemon slices and quartered onion for added flavor. You can also add additional herbs if desired.
- 7
Place the turkey on a rack set inside a roasting pan.
- 8
Pour 2 cups of chicken or turkey broth into the bottom of the roasting pan.
- 9
Cover the turkey loosely with aluminum foil, making sure it's tented and not touching the skin.
- 10
Place the roasting pan with the turkey in the preheated oven and roast according to the following guidelines: For a 12-14 pound turkey: Cook for about 3 to 3 1/2 hours. For a 14-16 pound turkey: Cook for about 3 1/2 to 4 hours. For larger turkeys, adjust the cooking time accordingly.
- 11
Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp up.
- 12
To check the doneness of the turkey, insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should reach 165°F (74°C).
- 13
Once cooked, transfer the turkey to a cutting board and let it rest for about 20-30 minutes before carving.
- 14
While the turkey is resting, you can make gravy by pouring the pan drippings into a saucepan. Skim off excess fat and whisk in flour. Cook over medium heat, stirring constantly, until the mixture thickens. Add more broth if needed and season with salt and pepper to taste.
- 15
Carve the Roasted Turkey and serve it with the homemade gravy and your favorite sides.
Cook this next
Holiday
Salt Bake Prime Rib
A festive main from Savor the Holidays — 6-8 servings.
Holiday
Cheesecake Salad
A festive dessert from Savor the Holidays — 6 servings.