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The holiday season is synonymous with gathering family and friends around the dining table, and nothing embodies this spirit quite like a perfectly moist roast turkey. Whether it’s Thanksgiving, Christmas, or a special family celebration, the centerpiece of the feast is often a beautifully roasted turkey. The anticipation builds as the aroma fills the home, setting the stage for a meal that is as much about the food as it is about the memories created around it. A turkey that is juicy and flavorful can elevate the occasion from ordinary to extraordinary, making the effort put into preparing it all the more worthwhile.

Moist Roast Turkey Recipe

Discover the secret to a juicy, perfectly moist roast turkey with this delightful recipe! Start with a 12-14 pound whole turkey and infuse it with a flavorful herb butter mix packed with garlic, onion, and aromatic herbs. Fill the cavity with fresh ingredients to boost moisture and serve it on a bed of veggies. Roast to perfection and enjoy a show-stopping centerpiece for your holiday table. Perfect for gatherings, this turkey is sure to please a crowd!
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Ingredients
  

1 whole turkey (12-14 pounds), thawed

1 cup unsalted butter, softened

1 tablespoon sea salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon dried sage

4 cups low-sodium chicken broth

1 large onion, quartered

4 cloves garlic, smashed

2 cups celery, chopped

2 cups carrots, chopped

2 cups apples, chopped (optional, for sweetness)

Fresh herbs (thyme, rosemary, and sage) for stuffing

Cooking twine

Instructions
 

Prepare the Turkey: Remove the turkey from the refrigerator and let it sit at room temperature for about 1 hour. Preheat your oven to 325°F (165°C).

    Seasoning the Butter: In a mixing bowl, combine the softened butter, sea salt, black pepper, garlic powder, onion powder, dried thyme, rosemary, and sage. Mix well to create a flavorful herb butter.

      Rub the Turkey: Carefully loosen the skin of the turkey over the breast with your fingers. Take half of the herb butter and spread it generously under the skin, ensuring it covers the breast meat. Rub the remaining butter all over the exterior of the turkey.

        Stuff the Turkey: In the cavity of the turkey, place the quartered onion, smashed garlic cloves, fresh herbs, and chopped apples (if using). This will add moisture and flavor from the inside out.

          Prepare the Roasting Pan: In a large roasting pan, spread out the chopped celery and carrots to create a bed for the turkey. This acts as a natural rack and infuses additional flavor.

            Add Broth: Pour the chicken broth into the roasting pan, keeping a bit of it aside to baste the turkey later.

              Truss the Turkey: Use cooking twine to tie the legs together and tuck the wing tips under the body to prevent burning.

                Roasting the Turkey: Place the turkey breast-side up on top of the vegetable bed in the roasting pan. Roast in the preheated oven, basting every 30 minutes with the pan juices.

                  Cooking Time: Roast the turkey for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Cover with aluminum foil if it browns too quickly.

                    Resting the Turkey: Once done, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat.

                      Serving: Carve and serve the turkey alongside your favorite sides, using the pan drippings to make a delicious gravy if desired.

                        Prep Time: 30 minutes | Total Time: 4-5 hours (including resting) | Servings: 10-12