Roasted Rosemary Turkey

 

I’m a turkey junkie to the core, and Roasted Rosemary Turkey is my favorite version to make in the oven. I’ve tried more than a few brands, and I admittedly only buy Butterball turkeys (no, this isn’t sponsored). Historically speaking, they’re always moist and flavorful. I shop for the largest turkey I can find, usually a 20-pounder, because having leftovers for soups, pot pies, and sandwiches stretches my dollar even further.

This recipe is easy and results in a crowd-pleasing, moist, aromatic turkey. I can totally relate to the dad in A Christmas Story when he cannot keep himself from tasting the turkey his wife leaves on the counter to rest. One day, I’ll attempt a fried turkey but this one is my jam for now. I don’t brine or inject my turkey but you certainly can; I haven’t found it necessary.

 
 
Turkey
 
 

Elements

Butterball Turkey, 16-20 lbs.

6 Lemons

6 Sprigs Fresh Rosemary

1/2 C (one stick) Salted Butter

1/2 Tsp Ground Black Pepper

1 T Garlic Powder

1/2 Tsp Sea Salt

1 Tsp Italian Seasoning *optional*

4 C Trader Joe’s Free Range Chicken Broth


Directions

  1. Preheat oven to 425° Fahrenheit.

  2. Place a completely thawed turkey into an empty sink and remove the wrapping. Place turkey neck and sack of giblets into a sandwich bag or bowl and place in the refrigerator.

  3. Turn the cold water in the sink on low (so you don’t splash poultry liquids all over) and gently rinse the turkey. If there is still some ice inside the turkey, very cold tap water will melt it quickly.

  4. Place turkey on a rack in a roasting pan and pat dry with paper towels.

  5. Wash your hands well with soap and hot water as you shouldn’t touch the turkey again after this point.

  6. Place butter in a small saucepan over medium heat and melt.

  7. Pour melted butter over turkey to evenly coat breasts, wings, and drums.

  8. Apply seasonings to turkey.

  9. Remove rosemary needles from the stems by running your fingers along the stem against the grain; sprinkle rosemary over the top and sides of the turkey.

  10. Wash lemons and slice in half lengthwise; squeeze juice inside the cavity of the turkey and bottom of the roasting pan. Once juiced, place lemons inside the cavity of the turkey as shown.

  11. Pour chicken broth into the bottom of the roasting pan; about 1” deep.

  12. Place remaining sprigs of rosemary into the cavity and behind the wings of the turkey (as pictured above); I do not tie the turkey with twine but you may at this point.

  13. Place turkey in the oven and bake uncovered for 45-60 minutes at 450°; turkey will brown quickly so keep an eye on it.

  14. After one hour, baste the turkey generously using a bulb baster and completely cover with foil.

  15. Reduce heat to 350° and bake for another two hours, basting every 30 minutes, until the internal temperature reaches 165° respectively. Basting is absolutely essential to a moist turkey.

  16. Once it’s done, remove turkey from the oven, place it on a cutting board, cover with foil, and let it rest to allow the juices to evenly distribute throughout the meat.

  17. Carve and serve with Giblet Gravy.

 
 
 
 

Thawing Your Turkey:


I don’t ever brine my turkey the night before roasting but I know many people that do. When thawing, leave the turkey in the refrigerator two days before your meal, and the night before place it in the kitchen sink or a bowl on the counter until it’s completely thaw. Placing it in cold water will expedite the process but I don’t usually add water until the last two hours. Once thaw, place it back in the fridge and leave it overnight.

 
 
 

xo, Melissa

 
HolidayMelissa ChildressRoasted, Turkey, Rosemary