Description
A classic turkey recipe by Ina Garten perfect for Thanksgiving.
Ingredients
Scale
- 1 whole turkey (12–14 pounds)
- 1/2 cup unsalted butter, softened
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 4 cups chicken broth
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lemon, quartered
Instructions
- Preheat your oven to 325°F (165°C).
- Pat the turkey dry with paper towels.
- Mix the butter, salt, pepper, thyme, rosemary, and sage in a bowl.
- Rub the butter mixture all over the turkey.
- Stuff the cavity with onion, carrots, celery, and lemon.
- Place the turkey in a roasting pan and add chicken broth.
- Roast the turkey for 3 to 4 hours, basting occasionally.
- Check the internal temperature; it should reach 165°F (75°C).
- Remove from the oven and let it rest for 30 minutes before carving.
Notes
- Use a meat thermometer for accuracy.
- Let the turkey come to room temperature before roasting.
- Adjust cooking time based on the size of the turkey.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: ina garten turkey thanksgiving