| Level: | Easy |
| Total: | 6 hr 15 min |
| Active: | 30 min |
| Yield: | 16 servings |
| Level: | Easy |
| Total: | 6 hr 15 min |
| Active: | 30 min |
| Yield: | 16 servings |
Ingredients
- One 18- to 20-pound whole turkey
- Kosher salt and freshly ground black pepper
- 2 sticks (1 cup) salted butter, softened
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 2 lemons, zested
- 1 orange, zested
Instructions
- Preheat the oven to 275 degrees F.
- Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
- Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
- After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
- Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you’re ready to carve, saving the pan juices for gravy.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 661 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 83 g |
| Cholesterol | 306 mg |
| Sodium | 1327 mg |
| Serving Size | 1 of 16 servings |
| Calories | 661 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 83 g |
| Cholesterol | 306 mg |
| Sodium | 1327 mg |
Reviews
This was amazing!!!!
This is a wonderful recipe. My turkey was moist & delicious. Thanks Ree.
This was my first Thanksgiving I hosted and cooked for. This was such a simple recipe to follow and was so moist and delicious! If I ever host again I will be making this for sure.
Very juicy and easy for a first timer! I used herbs from my garden and it was delish. I used convection oven so cooked way faster than I expected. Phase 2 (uncovered) was only 30 minutes for 16 lb. turkey.
Barbara E.
Absolutely delicious; I have been looking for a simple but amazing turkey recipe for years and this is it! I had a 16 lb. turkey and only used one stick of butter but stuck to the recipe other than that and it was moist and full of flavor – thanks Ree!
I gave up on turkey’s!, but I decided to give it a try again with this recipe.
Oh my gosh! It came out so moist & juicy! I used a 15 LB turkey. The only thing I did different was I left out the lemon & orange zest from the butter rub. I was concerned it would interfere with the taste of my gravy. (I Used Ina Garten’s Make-ahead Turkey Gravy with Onions & Sage receipt for my gravy, which turned out amazing) My turkey was a hit at my house. It was so easy! This is a keeper!
Best turkey ever! Made this for Thanksgiving and it was delicious!! This is my new go-to way to roast a turkey. Thanks so much, Ree!
Amazing super juicy very tasty
I cooked two 20 lb turkeys at work; and used this recipe. Followed recipe exactly. For the first time, I used a convection 275 degree oven. I believe either type oven would be fine; since the turkey is covered. For the second stage, I used a regular oven. Came out great! Received many complements.
Did this one in 2018.. great recipe. I also use apples in mine.. keeps everything moist and makes for a fantastic gravy.