@therecipecollector: GET YOUR COOK ON with NancyG! 🦃 This magnificent, golden-brown roasted turkey is the ultimate centerpiece for your holiday table, filling your home with rich, mouthwatering aromas. You'll love the irresistibly crisp, buttery skin seasoned with fragrant herbs, and the luxuriously tender, juicy interior. Every carved slice delivers pure holiday comfort that will leave everyone craving another helping! ✨ Recipe Basics: Yield: Serves 4 to 6 people Prep Time: 30 minutes Cook Time: 2 hours 30 minutes Total Time: 3 hours Ingredients: 1 whole turkey (about 10 to 12 pounds), completely thawed, giblets removed 1 cup unsalted butter, softened to room temperature 4 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons fresh sage, finely chopped 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon paprika 2 cups chicken broth (for the roasting pan) 1 large yellow onion, quartered 3 stalks celery, cut into large pieces Instructions: 1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Place a roasting rack inside a large roasting pan. 2. In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, chopped sage, salt, black pepper, and paprika, mixing until it forms a smooth, fragrant herb butter paste. 3. Pat the turkey completely dry inside and out with paper towels. Loosen the skin over the breast and thighs gently with your fingers, and rub about half of the herb butter directly underneath the skin against the meat. 4. Rub the remaining herb butter evenly all over the outside of the turkey skin until fully coated. Stuff the cavity of the turkey with the quartered yellow onion and celery pieces. 5. Place the turkey breast-side up on the roasting rack inside the pan, and pour the chicken broth into the bottom of the roasting pan. 6. Roast uncovered for approximately 2 hours to 2 hours and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reaches 165 degrees Fahrenheit (74 degrees Celsius), basting the turkey with pan juices every 45 minutes. 7. Remove the turkey from the oven, transfer it to a large cutting board, and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes before carving to lock in all the natural juices. 8. Slice and serve warm with your favorite holiday side dishes. Chef’s Notes by NancyG: - If the skin begins to brown too quickly, loosely tent the top of the turkey with foil for the final hour of cooking. - Letting the turkey rest is essential; it allows juices to redistribute evenly for moist and tender meat. - Use the flavorful drippings to whip up a rich, homemade turkey gravy. Nutritional Facts (Per Serving): Calories: 520 kcal Total Fat: 26 g Protein: 64 g Carbohydrates: 2 g #TheRecipeCollector #NancyGCookOn #ThanksgivingTurkey #HolidayRecipes #RoastedTurkey

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Monday 26 October 2026 22:41:58 GMT