Classic Roasted Turkey

This Classic Roasted Turkey is simply seasoned with butter, sage, and a traditional spice blend, then stuffed with apple, onion, and orange for rich, savory flavor. Roasted with chicken broth, it turns out perfectly moist, tender, and full of comforting holiday goodness.

Prep Time1

Cook Time6

Total Time8

Course: dinner, Main Course, Main Dish

Cuisine: American

Keyword: Classic Roasted Turkey

Servings: servings

Calories: 426kcal

Author: Jessica & Nellie

Ingredients

1 thawed whole turkey any size
4-6 TBSP cold Butter (depending on size of turkey)
½ tsp rubbed sage (up to 1 tsp depending on size of turkey- or rosemary if you prefer)
½ tsp traditional spice blend (up to 1 tsp depending on size of turkey)
salt & pepper to taste
1 small apple
1 small yellow onion
1 small orange
15 oz can chicken broth

Instructions

After removing the neck, giblet packet and gravy packet (if your turkey has one), stick the turkey in your sink and rinse it off.
Lightly dry the outside of the turkey and place the bird on a rack in a roasting pan. (I roasted turkeys for a long time without a roasting pan. It’s not completely necessary, but it is both handy and results in a more evenly roasted turkey.)
Cut the apple, orange and onion up into large chunks. Stuff the cavity of the bird with them, attempting to mix them up as much as you can. Really work to stuff these in there too- I pack it in tight!
Cut the 4 TBSP of butter in half. Cube 2 TBSP into small pieces and gently detach the skin right above the turkey breasts. Use your fingers to separate the turkey skin from the meat and slide the small cubes of butter up underneath. Do this to both turkey breasts, as far back as you can detach it. I like to try and keep the butter as high up on the turkey as possible, that way as it melts, it runs down, coating turkey as it goes.
Melt the remaining 2 TBSP of butter and brush all over the top of the turkey, after the butter cubes are under the skin. Since the turkey is cold, the butter will begin to solidify, which is good since it will hold it in place longer.
Sprinkle seasonings and salt and pepper on top of the butter. Pour chicken broth into the bottom of the roasting pan.
Gently cover the bird in foil and roast the turkey at 325 degrees F, according to weight.
After the turkey has been in the oven for about 2 hours, check it regularly to make sure it’s not browning too much on the top. If it is, just lay a piece of foil over it. No need to tuck the sides in or anything, just lay it over the top.
After it’s roasted to the appropriate temperature, take your turkey out of the oven, cover it with foil and let it sit for an hour. Not only does this give you time to cook several other items that need cooking, but it also lets the juices be redistributed, resulting in a more moist turkey and easier carving. Carve & serve, enjoy!

Video

Notes

Cooked roasted turkey will keep in the fridge for 3–4 days in an airtight container.

It also freezes well for up to 2–3 months—store sliced or shredded turkey in airtight containers or freezer bags, and add a little broth before freezing to keep it moist when reheated.

Nutrition