Ingredients
Scale
- 1 whole turkey (10-12 pounds)
- 2 tablespoons olive oil or melted butter
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary, sage)
- 4 cups turkey stock or chicken broth
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat the oven to 325°F (165°C).
- Remove the turkey giblets and pat the turkey dry with paper towels.
- Rub the turkey all over with olive oil or melted butter. Season generously with salt and pepper, including inside the cavity.
- Stuff the cavity with fresh herbs and quartered onion.
- Place the turkey on a roasting rack in a roasting pan.
- Pour the turkey stock into the bottom of the pan.
- Roast the turkey, basting occasionally, for about 180 to 240 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the turkey rest for at least 20 minutes before carving and serving.
Notes
Make sure to let the turkey rest before carving for juicy meat. Use a meat thermometer to check doneness.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 56g
- Cholesterol: 200mg