A flavorful and juicy turkey recipe perfect for any festive occasion.
Preheat your oven to 425°F and position the rack in the lower third.
Preheating ensures the turkey starts cooking evenly from the beginning.
In a bowl, mix the butter, thyme, parsley, and minced garlic until combined.
Softened butter mixes more easily with the herbs.
Pat the turkey dry with paper towels and season the cavity with salt and pepper.
Drying the turkey helps achieve a crispy skin.
Rub the herb butter generously under the skin and over the entire turkey.
Be gentle when lifting the skin to avoid tearing it.
Place the onion and carrots in the roasting pan and set the turkey on top, breast side up.
The vegetables add flavor to the drippings, perfect for gravy.
Roast the turkey in the oven, basting every 30 minutes with the pan juices.
Basting keeps the turkey moist and enhances the flavor.
Check the turkey's internal temperature; it should reach 165°F in the thickest part of the breast.
Avoid touching the bone with the thermometer for an accurate reading.
Remove the turkey from the oven, tent with foil, and let it rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat tender.
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