Christmas Turkey Recipe
This Christmas turkey recipe delivers juicy, flavorful meat with a crispy, golden-brown skin. Perfectly seasoned with rosemary, garlic, and citrus, it’s an unforgettable centerpiece for your holiday feast. Follow these simple steps for a showstopper that’ll leave everyone asking for seconds.
Ingredients
- 12 –14 lb whole turkey fresh or thawed
- Kosher salt
- Black pepper
- 3 tablespoons olive oil or melted butter
- 1/2 cup unsalted butter softened for basting
- Fresh rosemary for seasoning
- 4 –5 garlic cloves minced
- 3 –4 sage leaves
- 5 –6 thyme sprigs
- 1 lemon halved
- 1 onion quartered
Instructions
- Prep the Turkey: Thaw the turkey (if frozen) in the fridge for 2-3 days. Remove giblets and neck, pat dry with paper towels. Let the turkey sit at room temperature for about an hour before roasting.
- Season and Stuff: Rub the turkey with olive oil or melted butter. Season with salt, pepper, rosemary, sage, and thyme. Stuff the cavity with lemon, garlic, and onion.
- Preheat Oven: Place the turkey breast-side up on a roasting pan with a rack. Preheat the oven to 325°F (163°C).
- Roast and Baste: Roast the turkey for about 3 hours or until the thickest part of the thigh reaches 165°F (74°C) using a meat thermometer. Baste the turkey every 30 minutes with its own drippings or melted butter.
- Rest and Carve: Remove the turkey from the oven and tent it with foil. Let it rest for 30 minutes before carving.
Notes
- Crispy Skin: For a golden, crispy exterior, increase the oven temperature to 450°F (232°C) for the last 15 minutes of roasting.
- Room Temperature: Let the turkey come to room temperature before roasting to ensure even cooking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze slices in airtight containers for up to 3 months.