Look no further. This is the tastiest, most foolproof roast turkey recipe ever. It practically guarantees a fantastic Thanksgiving bird.
Please tell me that some of you were completely freaked out the first time you had to conjure up a roast turkey without the help of your mum or grandmother. I know I was. Sure, I had watched my mum and mother-in-law work their holiday magic on many turkeys in previous years. I kind of helped them - you know, smearing a little butter on the drumsticks, basting with the drippings. However, if someone asked my opinion on whether or not the turkey was cooked through, I threw up my hands and referred them to the wiser cooks in the kitchen.
And then came the time when I had to do it all on my own. It was one of the first Thanksgivings after my husband and I were married and I knew I had to bite the bullet. The true meaning of the holiday flew out the door as I obsessed over whether I was going to poison our guests with an underdone turkey.
In an effort to avoid repeating the Christmas dinner scene from the Griswold's Christmas dinner in Christmas Vacation (you know, when the turkey explodes in a puff because it is so overdone), I sat down to do some serious research. Calls were made to my parents for turkey roasting instructions and the recipe for my dad's famous stuffing, the Butterball hotline was put on speed dial and I made sure to buy a turkey with one of those "thermometers" embedded in the turkey that are supposed to pop out when the bird is done. (Note to self: Never EVER lay your trust in a little plastic doo-hickey to determine the fate of your holiday entree.)
And then I came across this recipe in Bon Appetit Magazine. It has become our go-to recipe, one that gives us perfect results every time. What makes it so magical? Well, it starts with the butter mixture, packed full of fresh sage, thyme and parsley, that is smeared under the skin and over the surface of the turkey. What really pushes this recipe over the top, however, are the rich, dark brown drippings that come from a mixture of the turkey juices and the shallots roasting in the bottom of the pan. Basting with these juices helps to produce golden brown, crispy skin on the outside of the turkey.
Serve the roasted shallots alongside the turkey for an unexpected flavor treat. Be sure to use those drippings (skimmed of fat) and the browned shallot bits on the bottom of the pan to make some of the best gravy you may ever taste. I know the gravy is meant for the mashed potatoes but, seriously, I could drink the stuff. Be sure to check out How to Make Gravy: Recipe & Troubleshooting for more tips.
Happy roasting!
The roast turkey recipe:
Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey. Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan. Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 1 ½ hours, basting it with ½ cup chicken broth every 30 minutes.
Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
The dark color of the drippings comes from the roasted shallots in the bottom of the pan. The flavor is unbelievably good.
Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving. Remove the carrot, celery and onion from the cavity and discard.
How to serve the roast turkey:
Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy. See How to Make Gravy: Recipe & Troubleshooting. Not sure how to slice it up? No problem - I've got you covered with my How to Carve a Turkey photo tutorial.
Other roast turkey recipes:
Prosciutto Wrapped Stuffed Turkey Breast {Cookin' Canuck}
Spice Rubbed Roast Turkey {Cookin' Canuck}
Mayonnaise Roasted Turkey {She Wears Many Hats}
Savour Fare's Dry Brined Roast Turkey
Cajun Baked Turkey Breast & Dressing {RecipeTin Eats}
Printable Recipe
Roasted Turkey with Herb Butter & Roasted Shallots
Ingredients
- ¾ cup butter softened
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 15-to-16 pound turkey
- Salt and pepper to season cavity
- 1 ¼ pounds shallots peeled and cut in half through the root
- 1 carrot unpeeled
- 1 large celery stalk cut in half crosswise
- 1 medium onion peeled and quartered
- 3 cups approximately chicken broth
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, mix together softened butter, sage, thyme and parsley until well combined.
- Remove the neck and other innards from the turkey cavity. Season the cavity with salt and pepper. Place the carrot, celery and onion quarters into the cavity of the turkey.
- Tie the turkey legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
- Starting at the neck end, slide your hands under the breast skin to loosen. Smear 3 tablespoons of the herb butter underneath the breast skin. Smear another 4 tablespoons of the herb butter over the entire topside of the turkey.
- Place the turkey in the roasting pan, breast side up. Scatter the shallots around the turkey, on the bottom of the roasting pan.
- Cover the breasts with foil and place the turkey in the oven. Roast the turkey for 2 hours, basting it with ½ cup chicken broth every 30 minutes.
- Remove the foil from the breast. If you find that the legs are browning too much, cover each drumstick with foil. Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.
- Remove the turkey from the oven, transfer it to a platter, tent with foil and let rest for 20 minutes before carving.
- Remove the carrot, celery and onion from the cavity and discard.
- Remove the shallots from the pan and serve with the gravy. Use the remaining brown bits on the bottom of the pan and the remaining herb butter to make the gravy.
Nutrition
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Sagar Sahay
I tried this yesterday but was not sure how it would turn out but to my surprise, everyone loved it in our family.
I will make this again for Thanksgiving.
Annie
I’ve used this recipe for several years, it’s become my go-to! The drippings make a nice buttery gravy and the shallots are delicious!
Nagi
Hi Dara! Just got a pingback from this recipe, thank you for sharing my Cajun Turkey! Yours looks terrific - I love the idea of stuffing with carrots and celery! N x
Alexandra
The turkey is amazing and makes your mouth water. The turkey tastes heavenly and I am definitely recommending you cook this. I know I will be cooking this again.
Tracy Kemmerlin
This is by far the best turkey I've ever cooked! And the gravy was also the best I've ever cooked. The shallots elevated the taste over the top! Definitely doing this again.
Britni
I've made this recipe about 4 times and its always a hit. The first time I was so pleasantly surprised and was pretty skeptical I could pull off the turkey. This is the first time I learned that turkey could be moist. (sorry mom!) Thank you for the awesome Thanksgiving recipe that just keeps giving!
Fuji
I tried this recipe and my spouse really loved it. Thanks a lot, keep posting amazing recipes.
Connie
Can you use this recipe to cook the Turkey in a Roaster instead of the oven? If so, what temp should I place it on and should I baste it every 30 minutes?
Dara
Hi Connie. Sorry, I don't know the answer to that. I haven't used a roaster before.
Chas
hi! We just tried your recipe and it came out great! Thanks for sharing!
MEAl5
. I’m trying this on chicken too. Thanks for this.
Andrea
We have a 16 lb turkey and it says to roast for 3 to 3.5 hours unstuffed. i want to try your recipe but admittedly am nervous about only roasting for two hours but nervous about over cooking it too.
Truly I only need two hours for a 16lb turkey?
Jen
I made this last year for my first friendsgiving and it turned out great! A great recipe for a first timer like me. This year I will be making it again, I will probably be more liberal with the salt and pepper and I'll add paprika as well (I like my bird well seasoned haha). Thanks again!
Georgina
We followed your recipe for Thanksgiving dinner today and the turkey was FANTASTIC. We served the caramelized roasted shallots as a side dish and they were heavenly!! And the gravy, which I made from scratch for the first time ever, was the best I've ever had. The flavors were so rich, deep and flavorful. This recipe is a keeper for sure and now a staple for our holidays! Thank you 🙂
Dara
This made my day, Georgina! I'm so glad you had such a wonderful feast. Those shallots really are the best, aren't they?
Heather Lampman
I'm 65 years old. I've made a LOT of turkeys, to put it mildly. I made this recipe last year for Thanksgiving. I'm never going back! This is by far the best tasting turkey I've ever made> Thank you! The shallots are genious!
Terri
I made this last year and took the shallots and a hand blender and blended them into the gravy which made the gravy nice and thick with out a lot of flour and it tasted amazing. I think people would have drunk it if I let them. Getting ready to make it again today and I can't wait.
yanira tejada
I have a question what did you do with the neck and the gizzards?
Dara
You should remove them from the body, then either discard them or save them for another use. I typically use the neck (along with the turkey carcass) to make stock the next day.