Print

Ina Garten Perfect Roast Turkey

Ina Garten Perfect Roast Turkey - recipe card
Print Recipe
Print Recipe

A juicy, golden-brown roast turkey with crispy skin and deeply savory pan juices. Dry-brining overnight seasons the meat all the way through, while a butter-and-herb rub under the skin keeps the breast moist. The result is a centerpiece bird that slices cleanly and tastes rich without being heavy.

Ingredients

Scale
  • 1 (12 lb) whole turkey, neck and giblets removed, patted dry
  • 2 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 tbsp unsalted butter, softened
  • 2 tbsp fresh thyme leaves, chopped
  • 2 tbsp fresh sage leaves, chopped
  • 1 tbsp fresh rosemary leaves, chopped
  • 2 medium onions, quartered
  • 2 medium carrots, cut into 2-inch chunks
  • 2 celery stalks, cut into 2-inch chunks
  • 1 cup low-sodium chicken broth, divided
  • 1 cup water

Instructions

  1. Pat the turkey dry inside and out with paper towels. In a small bowl, combine the kosher salt and black pepper. Rub the mixture all over the turkey, including the cavity. Place the turkey on a wire rack set in a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours. This dry brine seasons the meat and helps the skin dry out for crisping.
  2. Preheat the oven to 325°F / 165°C. Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes while the oven heats. In a small bowl, mash the softened butter with the chopped thyme, sage, and rosemary until well combined.
  3. Loosen the skin over the breast and thighs by sliding your fingers gently between the skin and meat, being careful not to tear the skin. Rub the herb butter evenly under the skin, covering as much of the breast and thigh meat as possible. Smooth the skin back into place.
  4. Stuff the cavity with the quartered onions, carrot chunks, and celery stalks. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Transfer the turkey to a roasting pan fitted with a rack, breast side up.
  5. Pour 1/2 cup of the chicken broth and the water into the bottom of the roasting pan. This creates steam that keeps the initial roasting environment moist. Roast the turkey uncovered for 2 hours, basting every 30 minutes with the pan juices and adding more broth if the pan dries out.
  6. After 2 hours, check the internal temperature of the thickest part of the thigh without touching bone; it should read about 150°F / 65°C. If the skin is browning too quickly, tent the breast loosely with aluminum foil. Continue roasting for 30 to 60 minutes more, until the thigh registers 165°F / 74°C and the juices run clear.
  7. Remove the turkey from the oven and transfer it to a carving board. Tent loosely with foil and let it rest for 30 minutes before carving. This allows the juices to redistribute and the meat to finish cooking gently.
  8. While the turkey rests, strain the pan juices into a small saucepan and skim off the fat. Simmer over medium heat until slightly reduced, about 5 minutes, and season with salt and pepper to taste. Serve the carved turkey with the pan juices.
  9. Carve the turkey by first removing the legs and thighs, then slicing the breast meat against the grain. Arrange on a platter and serve immediately with the warm pan juices.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual portions tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Reheat in a 300°F / 150°C oven, covered with foil, until heated through, about 20-25 minutes, or microwave gently.

Nutrition

Keywords: perfect roast turkey, roast turkey recipe, Thanksgiving turkey, dry brined turkey, herb butter turkey, juicy roast turkey, crispy skin turkey, holiday main course, whole turkey, classic roast turkey

Find it online: https://inagartencooks.com/ina-garten-perfect-roast-turkey-recipe/