Delicious Whole Roasted Turkey Easiest Recipe Ever


For the baking dish: – 4 onions quartered – 4 heads of garlic cut in half to expose the clove – 1 whole celery large chop – 1 pound carrots large chop – 4 fresh or dried bay leave For the turkey: – 15 - 20 pound thawed whole turkey innards removed and discarded – 1 ½ cups unsalted butter very soft – 6 garlic cloves minced – 3 tablespoons chopped fresh Italian parsley – 2 tablespoons lemon juice fresh squeezed – 1 tablespoon chopped fresh rosemary – 1 tablespoon chopped fresh thyme – 1 tablespoon chopped fresh sage – 1 tablespoon kosher salt – 2 teaspoons poultry seasoning – 1 ½ teaspoons black pepper For the cavity: – 1 small lemon thinly sliced – ½ navel orange thinly sliced – 1 head garlic cut in half to expose the clove – 1 cup fresh Italian parsley leaves – 5 fresh thyme sprig – 4 fresh or dried bay leave – 2 sprigs rosemary – 1 sprig sage For the gravy: – 4 cups dripping – ½ cup unsalted butter – ½ cup all-purpose flour – ¾ teaspoon black pepper – Salt to taste


Heat the oven to 325°F. Set aside onions, garlic, celery, carrots, and bay leaves in a large roasting dish. Put bird wings in a tray. Dry with paper towels. 

Step 1

Mix butter, minced garlic, parsley, lemon juice, rosemary, thyme, sage, salt, poultry seasoning, and pepper in a large bowl. Carefully separate meat and skin by hand.  

Step 2

Hand-separate neck skin from breast meat. Hold the turkey breast, legs, and thighs. Skin penetration avoidance. Under the skin, leave 2 tablespoons compound butter.  

Step 3

A spoon of butter under the skin and a hand-smudge of butter cover the meat. Butter the breasts, then the split legs. Use remaining butter on skin.  

Step 4

Roasting pan vegetables with turkey. Fill the cavity with sliced lemon, orange, garlic, parsley, thyme, bay leaves, rosemary, and sage. Tie legs with kitchen thread.  

Step 5

Cross firmly bound legs. Baking time per pound is 13-15 minutes. A 165°F thermometer in the thickest part of the thigh, without touching the bone, indicates done turkey.  

Step 6

Install a large foil tent in the roasting dish to slow skin browning. It happened an hour before the turkey was done. Turkey should rest 30 minutes before slicing after baking.  

Step 7

To create gravy, drain roasting dish vegetables in a strainer over a large basin. Pour residual drippings through the colander to collect solids. Sit drippings to fatten. 

Step 8

Trim fat or gravy. Keep liquid/drippings pure. Measure and add chicken stock for 4 cups drippings. Melt butter in a large skillet. Add flour and cook 1 minute.  

Step 9

Add drippings slowly while whisking to avoid clumping. Sprinkle pepper. Simmer 5 minutes to thicken. Season with salt or pepper. Sever the legs' rope, carve, and serve gravy-covered chicken.  

Step 10

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