Classic Roast Turkey

November 12, 2015

Ingredients

  • 1 10-12 pound turkey
  • 1/2 cup softened butter
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh thyme
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 recipe desired stuffing
  • vegetable oil

Preparation

  1. Preheat oven to 325°F.
  2. Remove neck and giblets from turkey; reserve for another use or disgard. Rinse turkey body cavity; dry with paper towels. Sprinkle cavity with salt and pepper.
  3. In a bowl, combine softened butter, sage, and thyme. Add finely shredded orange peel, kosher salt, and black pepper. Divide mixture in half.  
  4. Rub half the mixture under skin from front to back of turkey. Set other half aside.
  5. Spoon stuffing loosly into cavity. Skewer neck skin to back. Tuck drumstick ends under band of skin across tail (if present) or tie drumsticks to the tail using 100% cotton kitchen string. Twist wing tips under back.
  6. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with additional salt and pepper. Insert an ovengoing meat thermometer into the center of an inside muscle thigh (without touching it to bone). Cover turkey loosely with foil. 
  7. Microwave remaining half of butter mixture until melted. Stir in 1/3 cup honey. Set aside to baste with during the last 15 minutes of roasting the turkey
  8. Roast for 2 hours and 15 minutes. Remove foil; cut band of skin or string between drumsticks so thighs cook evenly. Roast for 60-75 minutes or until the meat thermometer registers at least 175°F in the thigh (center of stuffing should be 165°F). Juices should run clear and drumsticks should move easily in their sockets. During the last 15 minutes of roasting, brush turkey twice with glaze. 
  9. Remove turkey from oven. Cover with foil; let stand 15-20 minutes before carving.  

 

 

Exerpted from Better Homes and Gardens: New Cookbook 16th Edition  © 2014 by Better Homes and Gardens

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Leftover Turkey Frittata

Got Leftovers? No problem. Try this frittata with your extra turkey and stuffing. Just add a salad and you got dinner.

Ingredients

  • 1 10-12 pound turkey
  • 1/2 cup softened butter
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh thyme
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 recipe desired stuffing
  • vegetable oil
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