The most delicious baked turkey
Votes: 29
Time: 3 hours 10 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This recipe for a delicious, juicy turkey leaves behind a rich, savory juice after roasting. Use it to make a gravy for the bird! A bunch of traditional roasting herbs (thyme, parsley, rosemary, sage, and bay leaf) along with classic natural flavorings like onion and garlic add a special flavor to the turkey. Before and during roasting, baste the turkey with melted butter, which provides a richer flavor and a wonderfully crispy crust. Leave the turkey legs untied to allow the heat to circulate freely and ensure even browning on all sides.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 turkey weighing 3.5 - 4.5 kg.
- 1 medium onion, cut into 4 pieces
- 1 head of garlic, cut in half
- A few sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
- 2 bay leaves
- 110 g unsalted butter, melted
We recommend
Cooking the dish according to the recipe:
- Position the rack on the lowest shelf of the oven and preheat the oven to 160°C.
- Gut the turkey. Pat the bird dry thoroughly inside and out with paper towels. Season the inside cavity with salt and pepper and tuck in the onion, garlic, herbs, and bay leaf. Place the turkey breast-side up on a rack in a roasting pan. Generously brush with half the butter and sprinkle with salt and black pepper. Cover the bird with foil.
- Roast the turkey for 2 hours. Remove the foil and brush with the remaining butter. Increase the oven temperature to 425°F (220°C) and continue roasting until a thermometer inserted into the turkey thigh registers 165°F (74°C), about 45 minutes more.
- Remove the turkey from the oven and let it rest for 15 minutes, then carve and serve.
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