| Level: | Easy |
| Total: | 3 hr 5 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 1 (12 pound) fresh turkey
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
- 4 tablespoons unsalted (1/2 stick) melted butter
Instructions
- Preheat the oven to 350 degrees F.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 773 |
| Total Fat | 33 g |
| Saturated Fat | 11 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 105 g |
| Cholesterol | 363 mg |
| Sodium | 1685 mg |
Reviews
Bu
Although the recipe is good, the turkey will be way overcooked at 350 degrees for 2 1/2 hours. Far better to undercook a bit to 155 degrees or so and let rest 20 minutes (uncovered as the foil will overcook and steam the bird). Otherwise the recipe, as with roast chicken, is good.
Very good
Best tasting turkey we have had ever eaten. MOIST is the word. Thanks Ina and Food Network for sharing.
I can honestly say my turkey turned out looking exactly like the picture! It was moist, flavorful and I carved it following Ina’s tutorial – my first time carving a turkey ever and it was perfect! Ina knocked it out of the ballpark once again!
So juicy and flavorful!
Please remove “wash the turkey inside and out” from this recipe. That’s dangerous and unsanitary per USDA and other expert guidance.
My version places the turkey in a bag vented in 6 places with slits – cook time is 20 min per pound after the bird has brined for 20 hours….butter blended with fresh herbs, salt and pepper, minced garlic placed under the skin
This is my go to. my turkey comes out, so juicy and taste fantastic!!
Imma cook it for work my first time! It’s a 24 pound how much more spices do I add pleaS help!