This is the turkey recipe I use for Thanksgiving every year and I am very proud of my bird every time. Not only does it look absolutely beautiful at the center of the table every year but it is incredibly juicy and packed with flavor. For anyone who is looking for a go-to turkey recipe, I would recommend this every time.

Ingredients:

  • 3/4 C. Butter (softened)
  • 1 1/2 t. Poultry Seasoning
  • 2 T Garlic Herb Sauce Mix (recommended: Knorr)
  • 1 1/2 t. Minced Garlic
  • 2 C. Sliced Carrots
  • 2 C. Halved Brussel Sprouts
  • 12 oz. Whole Button Mushrooms
  • 1 Large Yellow Onion (large dice)
  • 1.5 (32-ounce) Container Low-Sodium Chicken Broth
  • 12 lbs. Turkey (fresh not frozen)
  • 1 T. Kosher Salt
  • 1 T. Fresh Cracked Pepper
  • Sage
  • Thyme
  • Marjoram
  • Rosemary
  • 2 lemons, thickly sliced


Directions:

  1. In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined.
  2. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
  3. Preheat the oven to 450°F.
  4. Place brussel sprouts & carrots in a large bowl and cover with one-32 oz. container of chicken broth.
  5. Rinse the thawed turkey and pat dry.
  6. Use your finger to carefully loosen the skin around the entire bird.
  7. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper.
  8. Stuff the inside of the turkey cavity with onion, fresh herb poultry blend, and lemon slices. (Truss if necessary.)
  9. Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
  10. Combine fresh herbs (whole sprigs and all) to make 3-4 bundles and tie with kitchen twine.
  11. Arrange brussel sprouts & carrots and broth in the roasting pan around the turkey.
  12. Place in the oven and reduce the temperature to 325°F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180°F, about 3 hours. (At the 2.5-hour mark add another 1/2 container of chicken broth and the mushrooms.)

Tip: Strain veggies and serve around the turkey. Save pan juices for an amazing gravy.

This recipe is also great for roast chicken

inspired by: www.foodnetwork.com