Equipment
Ingredients
Turkey & Aromatics
- 5220 g turkey, whole, 11-12 pound
- 2 yellow onion, medium, quartered
- 2 celery, stalks, cut into 5cm pieces
- 6 fresh parsley, sprigs
Herb Butter Rub
- 113 g unsalted butter, room temperature, softened
- 7 g paprika
- 10 g fine sea salt
- 5 g freshly ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 686 kcal
- Protein
- 73 g
- Carbohydrates
- 4 g
- Fat
- 40 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 895 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 999 mg
- Potassium
- 854 mg
- Calcium
- 94 mg
- Iron
- 16.5 mg
- Magnesium
- 97 mg
- Phosphorus
- 808 mg
- Zinc
- 14.1 mg
- Vitamin A
- 448 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 1.7 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 2.1 mg
- Vitamin B12
- 57.9 mcg
- Thiamin
- 0.75 mg
- Riboflavin
- 4.94 mg
- Niacin
- 28.2 mg
- Folate
- 10 mcg
- Water
- 347 g
Sources: USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Season the inside cavity of the turkey with salt and pepper to taste. Place the quartered onions, celery pieces, and parsley sprigs into the cavity. Truss the turkey legs with kitchen twine, if desired.
In a small bowl, combine the softened butter, paprika, salt, and pepper. Mix well until a smooth paste forms.
Rub the entire exterior of the turkey with the herb butter mixture, ensuring even coverage.
Place a rack in the roasting pan. Position the turkey breast-side up on the rack.
Roast in the preheated oven for approximately 15 minutes per 450g (1 pound), which will be between 2 hours 30 minutes and 2 hours 45 minutes for an 5.4-5.9kg (11-12 pound) turkey, or until a meat thermometer inserted into the thickest part of the thigh registers 74°C (165°F).
Remove the turkey from the oven and let it rest for 15 minutes before discarding the cavity contents and carving.
Chef's Notes
- Always use a meat thermometer to ensure food safety.
- Consider adding fresh herbs like thyme, rosemary, or sage to the cavity of the turkey for added flavor.
- Let the turkey rest for at least 15 minutes after roasting to allow the juices to redistribute for a juicier result.
- For the crispiest skin, dry brine the turkey overnight in the refrigerator (season with salt the day before).
Storage
Refrigerator: 3 days — Store leftover turkey in an airtight container in the refrigerator.
Freezer: 3 months — Freeze cooked turkey in an airtight container or freezer bag.
Reheating: Reheat turkey slices in a skillet with a little broth, or in the oven at 175°C (350°F) until warmed through. Do not overcook.
Troubleshooting
Turkey is dry.
Cause:
Fix: Overcooked. Ensure the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, not the breast. If too dry, baste with pan juices or make gravy.
Prevention:
Turkey skin is not browning.
Cause:
Fix: Oven temperature too low, or turkey was not patted dry. Increase oven temperature slightly in the final hour, and remove the turkey from the refrigerator at least 1 hour prior to roasting, to allow it to dry out.
Prevention:
Turkey is not cooked through
Cause:
Fix: Continue roasting until the internal temperature reaches 74°C (165°F). Cover with foil if the outside is browning too quickly.
Prevention:
Cultural Context
Roast turkey is a quintessential dish associated with Thanksgiving in the United States, and also Christmas in many Western cultures. It's a symbol of feasting and abundance.
