- Whole turkey (12-18 pound) fully thawed 1 pc
- Onion 1-2 pcs
- Lemon 1 pc
- Fresh rosemary 1-2 sprigs
- Fresh thyme 1-2 sprigs
- Fresh sage 1-2 sprigs
- Salt / black pepper optional
- Bacon sliced 4-6 slices
- Cranberry sauce, ketchup, vegetables, or any salad to serve
- Butter room temperature 150-200 g
- Cloves garlic minced 4-6 pcs
- Fresh rosemary finely chopped 1 tsp
- Fresh thyme finely chopped 1 tsp
- Salt / pepper to taste
- It’s important to fully thaw the turkey in advance (1-2 days in the refrigerator). Before cooking, remove it from the fridge, rinse it thoroughly, and pat it dry to remove any excess moisture. This ensures even cooking and helps achieve crispy, golden skin
- Preheat the oven to 325°F (165°C). While the oven is warming up, remove all the giblets from the turkey cavity and set them aside for making gravy or stock, if desired
- Pat the turkey dry with paper towels to absorb all excess moisture. Season generously with salt and pepper on all sides, including inside the cavity, for enhanced flavor
- Cut the onion and lemon into quarters, and prepare fresh herbs like rosemary, thyme, and sage. Stuff the turkey cavity with the onion, lemon, and herbs for added flavor
- Finely chop the rosemary with a knife, and use your hands to remove the thyme leaves from the sprigs. These fresh herbs will add fragrant, earthy flavors to your aromatic butter or seasoning blend for the turkey
- Use a garlic press to finely crush the garlic
- In a small bowl, combine softened melted butter, chopped herbs (rosemary, thyme), minced garlic, salt, and pepper. Whisk or stir everything together with a fork until well blended. This aromatic butter will be used to rub over the turkey for rich flavor and moisture
- Carefully, using your hands, gently lift the skin of the turkey, especially around the breast area, and evenly spread the aromatic butter mixture between the skin and the meat. This helps infuse the turkey with flavor and ensures a juicy, flavorful result. Make sure to cover all the areas, including the thighs and legs, for the best taste
- Transfer the prepared turkey to a roasting pan or baking dish. Place it in the preheated oven and roast for 2 to 4 hours, depending on the size of the bird. A general rule is to roast the turkey for about 15 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh
- After an hour of baking, start basting the turkey with its own juices every 20-30 minutes. This helps keep the meat moist, adds flavor, and ensures the skin becomes beautifully golden and crisp
- About 30-40 minutes before the turkey is done, place slices of bacon on the breast to add flavor and help keep the meat moist. Continue roasting until the turkey reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh and the meat is white and juicy. The bacon will also give the skin an extra crispy, savory finish
- After baking, let the turkey rest for 40-60 minutes. This allows the juices to redistribute, ensuring the meat stays moist and flavorful. Once rested, the turkey will be easier to carve, and all the aromas and flavors will have fully developed—perfect for serving at your festive table.
It’s best to buy the turkey 2-3 days before cooking. If you purchase it earlier, you can store it in the freezer and then transfer it to the refrigerator 2-3 days before cooking to allow it to thaw fully. This ensures proper thawing for even cooking and optimal flavor.
Avoid stuffing the turkey cavity too tightly. Leave some space for warm air to circulate inside, ensuring even cooking and thorough meat roasting. This helps achieve a perfectly cooked, juicy turkey.
If your turkey is larger than the recipe calls for, simply increase the amount of oil, herbs, and spices proportionally to ensure the flavor is well distributed and the bird remains moist. You can adjust seasoning to taste as needed.
If you prefer not to cook with bacon, simply omit it from the recipe. If the skin starts to brown too much before the turkey is fully cooked, cover it loosely with foil to prevent over-browning while allowing the meat to finish roasting.
I recommend cooking the turkey with vegetables by placing them at the bottom of the baking dish. As the turkey roasts, the vegetables will soak up the flavorful juices, creating a delicious, ready-made side dish without any extra effort. It’s a convenient and tasty way to elevate your meal.
