This is a no-tears, no-fuss Easy Roasted Turkey recipe. Read on to find out how to roast a turkey without losing your mind!
On Friday I made my very first turkey…ever. Before that, I had never even watched someone make a turkey. I was clue to the capital Less.
So, like any good food blogger, I started hunting the Internet for recipes, and it took me about 5 minutes to become totally overwhelmed and confused.
People have some STRONG opinions about their turkey, and they’re all different. Brining is either THE BEST THING to ever happen to the poultry family, or it’s a total disgrace to the feathered population. According to the internet, frying your turkey is the best, but you should never do it because it’s too dangerous. You MUST tent your turkey with foil, except that’s actually terrible and you’re a terrible person for even thinking of tenting! Roast it at a high temperature, but low and slow is actually the key. MAKE SURE you baste the bird every 30 minutes except if you do you’ll ruin everything. Whaaaaaat?!
- 12-14 lb. turkey
- 1 stick butter, softened
- ¼ cup olive oil
- 3 Tablespoons assorted herbs (I used basil, rosemary, and parsley)
- Zest of 1 lemon, plus the lemon itself
- ½ a yellow onion
- 1 celery stalk, chopped in long strips
- One head of garlic, peeled
- About ¼ cup Kosher salt
- About 2 Tablespoons black pepper