Roasted Turkey


Roasted Turkey

Follow my recipe for a juicy roasted turkey perfect for your Thanksgiving or any holiday.
Course Main Course
Cuisine American
Author Catherine’s Plates


  • 1 roasting pan
  • small bowl & fork
  • cutting board & sharp knife
  • heavy foil
  • meat thermometor


  • 1 (10-12 lb) fresh turkey, thawed
  • 1 cup (2 sticks) butter, room temperature
  • 1/4 cup chicken broth


  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp poultry seasoning

Fresh Vegetables

  • 4 medium carrots, cut into large pieces
  • 4 medium celery stalks, cut into large pieces
  • 1 garlic bulb, cut into half
  • 2 yellow onions, cut into 1/8ths
  • 2 green apples, cut into 1/8ths

Fresh Herbs

  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • 1 bunch fresh rosemary


  • Preheat oven to 325 degrees. Empty out inside of turkey. Drain juices and pat dry with paper towels. Place turkey on a plastic cutting board. Carefully pull skin from the breasts leaving it intact.
  • In a small bowl mix together butter and seasonings. Take1/4 of the butter and place between the skin and turkey breast and spread evenly. Take an additional 1/4 of the butter and place between the skin and turkey breast on other side and spread evenly.
    Spread remaining butter all over the top of the skin around entire turkey.
  • Chop the vegetables, garlic, fresh herbs, and apple. Place on bottom of roasting pan. Place the prepared turkey on top of the the vegetables, garlic, fresh herbs, and apple. Turn the wings of turkey underneath. Pour 1/4 cup of chicken broth around vegetables.
  • Place some of the herbs, apple, and garlic into the cavity of the turkey. Season top of turkey with extra salt & black pepper.
    Cover turkey & roasting pan with foil. Bake in preheated oven for 13 minutes per lb. Remove foil and cook another 30-45 minutes until a meat thermometer is inserted into the thick part of the thigh and reads 165 degrees. Turkey should be a nice golden color.
    Baste turkey a few time during last part of cooking time with extra butter mixed with paprika.
  • Remove cooked turkey, cover with foil for around 30 minutes before carving.