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Christmas Turkey Recipe
Ash Tyrrell

Christmas Turkey Recipe

The first time I cooked this Christmas turkey, I knew my holiday tradition had changed forever. From the tantalizing aroma filling the kitchen to the golden-brown skin gleaming on the nicely roasted turkey, the dish was the perfect holiday showstopper. What makes it extra magical is how each bite is incredibly juicy and brimming with flavor.
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Total Time 3 hours 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 12 –14 lbs whole turkey: Go for fresh or properly thawed to ensure even cooking and maximum juiciness.
  • Kosher salt: Season the skin and enhance the natural turkey flavors.
  • Black pepper: Pairs with salt to create that savory base.
  • 3 tablespoons olive oil or melted butter: Rubbed over the skin for golden crispiness and moisture.
  • Unsalted butter softened, for basting: Keeps the turkey moist and adds depth to the flavor.
  • Fresh rosemary: Adds a woodsy fragrant aroma to the meat.
  • 4 –5 garlic cloves: Infuses the bird with a bold earthy flavor.
  • 3 –4 sage leaves: Enhances the earthy undertones.
  • 5 –6 thyme sprigs: Perfect for bringing an herby balance to the turkey.
  • 1 lemon halved: Adds brightness and keeps the interior moist as it roasts.
  • 1 onion quartered: Delivers subtle sweetness and depth.

Method
 

  1. If you’re working with a frozen turkey, begin by thawing it in the fridge. This can take 2–3 days, depending on the size. Once thawed, remove the giblets and neck from the cavity and pat your turkey dry with paper towels. A dry surface is crucial for achieving crispy skin.
  2. Allow the turkey to sit at room temperature for about an hour before roasting. This helps it cook more evenly. Now it’s time to prep! Generously coat the turkey with olive oil or melted butter, ensuring you get it into every nook and cranny.
  3. Rub the turkey evenly with kosher salt and black pepper. Then sprinkle it with fresh rosemary, sage, and thyme. Inside the cavity, place a halved lemon, garlic cloves, and quartered onion. These ingredients will infuse the bird with moisture and aromatic flavors as it roasts.
  4. Place the turkey breast-side up on a roasting pan with a rack fitted inside. This promotes even airflow around the turkey. Preheat the oven to 325°F (163°C), giving the turkey plenty of time to cook slowly and thoroughly.
  5. Roast the turkey uncovered for about 3 hours, or until the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer. Every 30 minutes, baste the turkey with its own drippings or melted unsalted butter. This process locks in moisture and adds richness.
  6. Once roasted, remove the turkey from the oven and tent it loosely with foil. Allow it to rest for 30 minutes before carving. This resting time allows the juices to redistribute, resulting in tender, succulent meat. Once rested, it’s time to carve and serve your masterpiece!

Notes

  • Always use a thermometer: Even experienced cooks rely on this to ensure the perfect internal temperature.
  • Baste often: Basting every 30 minutes keeps the meat moist and prevents dryness.
  • Go for crispy skin: Turn up the oven to 450°F (232°C) for the last 15 minutes to achieve a golden, crispy exterior.
  • Room temperature is key: Bringing the turkey to room temperature before roasting ensures even cooking.