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A platter of succulent roasted turkey slices, including two delectable drumsticks, garnished with sprigs of parsley. Silverware and a napkin are arranged beside the plate on a pristine white tablecloth.

Roasted Turkey

Author: Mandy Applegate
This Roasted Turkey recipe brings a rich blend of buttery fresh herbs and tangy green apples to your holiday dinner spread. It's straightforward and enjoyable to prepare, perfect for both beginners and seasoned pros. Ideal for Thanksgiving or Christmas, follow this easy guide to create a succulent turkey that everyone will rave about.
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: roasted turkey
Servings: 8
Calories: 481kcal

Ingredients

  • ¼ cup parsley chopped
  • ¼ cup cilantro chopped
  • 1 tablespoon dried thyme
  • 2 tablespoons garlic minced
  • ½ cup butter softened
  • 8 pounds turkey 1 whole
  • Salt and pepper
  • 2 green apples cut in big chunks
  • 2 cups chicken stock
  • 2 cups white wine
  • 4 tablespoons cornstarch
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180ºC).
  • In a bowl, combine the parsley, cilantro, thyme, garlic, butter, salt and pepper.
    ¼ cup parsley, ¼ cup cilantro, 1 tablespoon dried thyme, 2 tablespoons garlic, ½ cup butter, Salt and pepper
  • Clean the turkey and remove all the remains of the insides. Stuff it with the apples and tie the legs together with a wick.
    8 pounds turkey, 2 green apples
  • Spread the butter all over the turkey, making sure to reach all the spaces.
  • Place it in a roasting tray and add the chicken stock and wine (it’ll be in the bottom).
    2 cups chicken stock, 2 cups white wine
  • Cover with baking paper and bake for 3-4 hours - when you pinch the breasts the liquids should run clear. A few times during the baking process, bast the turkey with the cooking juices.
  • Once you are done cooking, strain the juices to remove the solid parts. Mix the cornstarch with water (just enough so it dissolves), combine with the juices and heat in a small pot for a couple of minutes, just until it thickens.
    4 tablespoons cornstarch
  • Serve warm and enjoy!

Notes

  • Let the turkey sit at room temperature for about an hour before roasting so it cooks more evenly.
  • Go by a thermometer, not the clock: a stuffed cavity and a larger bird can push the time past four hours.
  • The turkey is done at 165°F (74°C) in the thickest part of the thigh and breast, not touching bone.
  • Baste only a few times; opening the oven drops the heat, and pulling the bird at 165°F (74°C) matters more than basting.
  • Rest the turkey at least 20 minutes before carving so the juices settle back into the meat.
  • For crisp skin, broil the bird uncovered for a few minutes at the very end, watching so it doesn't burn.
  • Refrigerate leftover turkey within two hours of it coming out of the oven, and use it within 3 to 4 days. For longer storage, freeze it for up to 4 months. When you reheat it, bring it back to 165°F (74°C) for food safety.

Nutrition

Calories: 481kcal | Carbohydrates: 9g | Protein: 50g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 200mg | Sodium: 309mg | Potassium: 794mg | Fiber: 1g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 5mg
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