Roast Turkey (4.5 Pts

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Servings: 12 Difficulty: Advanced
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Southern-style savory and satisfying main that brings home-style flavor to your table
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This classic roast turkey delivers juicy, tender meat with a golden, buttery crust. Infused with the aromatic warmth of smashed garlic cloves tucked inside the cavity, every bite bursts with savory depth. Perfect for holiday gatherings or special weekend feasts, this dish is simple enough for weeknight cooking yet impressive enough for guests. The slow roasting method ensures even cooking, while the resting period locks in moisture. Serve with pan gravy made from the reserved drippings for a truly comforting meal that the whole family will love.

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Roast Turkey (4.5 Pts

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 3338.7

Description

This classic roast turkey delivers juicy, tender meat with a golden, buttery crust. Infused with the aromatic warmth of smashed garlic cloves tucked inside the cavity, every bite bursts with savory depth. Perfect for holiday gatherings or special weekend feasts, this dish is simple enough for weeknight cooking yet impressive enough for guests. The slow roasting method ensures even cooking, while the resting period locks in moisture. Serve with pan gravy made from the reserved drippings for a truly comforting meal that the whole family will love.

Ingredients

Directions

  1. Place oven rack in the lowest position and preheat oven to 325&# 194;°F (163°C).
  2. Remove neck and giblets from the turkey cavity; set aside for making gravy later.
  3. Wash the turkey under cold water and pat it completely dry with paper towels.
  4. Trim any excess fat from the turkey body.
  5. In a small cup, mix together 1 teaspoon salt and 1 teaspoon pepper.
  6. Sprinkle half of the salt and pepper mixture inside the body and neck cavities.
  7. Place the turkey, breast side up, in a large roasting pan.
  8. Place the 12 smashed garlic cloves inside the body cavity.
  9. Tie the turkey legs together with kitchen twine and skewer the wings to the sides of the breast to keep them flat.
  10. Brush the entire surface of the turkey with the melted butter.
  11. Season the outside of the turkey with the remaining salt and pepper mixture.
  12. Insert an oven roasting thermometer into the thickest part of the thigh, ensuring it does not touch the bone.
  13. Loosely tent the turkey with heavy-duty aluminum foil.
  14. Roast for 3 1/2 hours for a 15-lb turkey, or up to 4 1/4 hours for an 18-lb bird. Rotate the pan and baste with pan juices every 45 minutes.
  15. Remove the foil during the last hour of roasting to allow the skin to brown.
  16. When the thermometer registers 175°F in the thigh, transfer the bird to a cutting board.
  17. Remove the roasted garlic cloves from the cavity and reserve them for the gravy.
  18. Strain the fat and drippings from the roasting pan into a 2-cup measure and reserve for gravy.
  19. Tent the turkey with foil and let it stand for 1 hour before carving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3338.7kcal
% Daily Value *
Total Fat 41.1g64%
Saturated Fat 16.2g81%
Cholesterol 1207.0mg403%
Sodium 989.3mg42%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 494.4g989%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast turkey, southern cooking, holiday dinner, garlic roasted, thanksgiving, christmas dinner, family meal, oven roasted, whole turkey, pan gravy, comfort food, protein rich, festive, main course, traditional recipe, juicy turkey
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