Name: Classic Roast Turkey
Yield: Makes 12–15 Servings
Cuisine: United States
Ingredients: Unsalted butter, ½ cup, at room temperature; Salt and freshly ground pepper; Pan Gravy or other gravy (optional); Carrots, 3, coarsely chopped; Whole fresh fruit such as apricots and kumquats for garnish (optional); Yellow onion, 1, quartered; Canola oil for brushing; Orange zest, 2 tablespoons minced; Orange, 1, quartered; Fresh rosemary, 2 teaspoons minced; Fresh sage, 2 teaspoons minced; Fresh whole turkey, 1, about 12 pounds; Whole sage leaves for garnish (optional)

Preparation info

Makes
12–15
Servings

Difficulty
Medium

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

This recipe uses a compound butter flavored with fresh herbs and orange zest. Spreading the butter both under and over the bird’s skin helps keep the meat moist and flavorful and the skin crisp.

Ingredients

Fresh whole turkey, 1, about 12 pounds
Salt and freshly ground pepper

Americas
United States
Main course
Thanksgiving
Gluten-free

Method

About 2 hours before roasting, remove the turkey from the refrigerator. Remove the giblets and neck from the turkey cavity. Reserve the liver for another use or discard. If you like, refrigerate the neck, gizzard, and heart to make stock or Giblet Gravy or discard. Pull out the pale yellow pads of fat in the body cavity on both sides of the tail and discard.</

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