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 (not 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. I don’t brine or inject my turkey but you certainly can.

 
 
 
 

Elements

1 (20-LB) BUTTERBALL® TURKEY

3 LARGE LEMONS, HALVED

6 SPRIGS FRESH ROSEMARY

1/4 CUP SALTED BUTTER

1 TABLESPOON GARLIC POWDER

1/2 TEASPOON GROUND BLACK PEPPER

1/2 TEASPOON SEA SALT

1 TEASPOON HERBES DE PROVENCE

4 CUPS CHICKEN BROTH


Directions

  1. Preheat the oven to 400°F (204°C).

  2. Place a stainless rack into the bottom a stainless roasting pan.

  3. Remove the turkey from its wrapper, remove the neck from the body cavity and the bag of organs from the neck. Place them both into a clean bowl, cover, and place into the fridge to use for giblet or turkey gravy.

  4. Place the turkey onto the rack in the roasting pan, and pat the turkey dry.

  5. Stuff the turkey with the halved lemons and 3 of the whole rosemary sprigs.

  6. In a small saucepan over low heat, melt the butter, then pour it over the dry turkey, making sure to coat all sides.

  7. Sprinkle the turkey with black pepper, garlic powder, sea salt, and herbes de provence. 

  8. Stem the remaining 3 rosemary sprigs and sprinkle the leaves evenly over the turkey. Many people advise against seasoning the turkey to this degree, but in my kitchen it makes for a much more flavorful gravy. 

  9. Pour the chicken broth into the bottom of the roasting pan.

 
 
 
 

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 in the fridge and leave it overnight.

 
 
 

x, Melissa

 
HolidayMelissa ChildressRoasted, Turkey, Rosemary