- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 560 kcal
Quick summary
“This traditional roast turkey brings together the whole bird seasoned with fine herb butter, garlic, and onion under the skin with aromatic broth in the roasting pan. Cooked covered and golden at 180°C, it preserves the juiciness of the meat.”
What you need to know
- Applying seasoned butter under the skin hydrates the bird's breast continuously, preventing dryness.
- Initial cooking covered with aluminum foil retains thermal vapors, cooking the bird thoroughly.
- Removing the foil and frequent basting every 30 minutes caramelizes the skin until it reaches a uniform golden tone.
Ingredients
Main
- 1 turkey (approximately 5 kg)
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 cup of melted butter
- 2 tablespoons of salt
- 1 tablespoon of black pepper
- 2 tablespoons of fine herbs (rosemary, thyme, sage)
- 1/2 cup of chicken broth
Instructions
Principal
- Preheat the oven to 180 degrees Celsius.
- In a bowl, mix the melted butter, garlic, onion, salt, pepper, and fine herbs.
- With the mixture, coat the entire turkey, including under the skin, to ensure flavor and juiciness.
- Place the turkey in the baking dish and add the chicken broth at the bottom for moisture.
- Cover the turkey with aluminum foil and place in the oven.
- After 1 hour of cooking, remove the aluminum foil to brown the skin.
- Bake for another 2 hours, basting with the juices from the baking pan every 30 minutes.
- Use the meat thermometer to check the internal temperature, which should reach 75 degrees Celsius.
Chef's tips
- Thaw the turkey completely inside the refrigerator for about 48 hours before starting the seasonings.
- Dry the entire cavity and skin of the bird well with paper towels before spreading the seasoned aromatic butter.
- Let the turkey rest for 20 minutes covered with loose aluminum foil before slicing to redistribute the juices.
Variations
- Turkey stuffed with farofa: fill the cavity with farofa rich in giblets, bacon, onion, and nuts before roasting.
- Citrus touch of orange: add juice of two pear oranges and slices of the peel in the bottom marinade of the pan.
- Roasted garlic butter: mash roasted garlic cloves in butter before spreading under the skin.
Substitutions
- Melted butter with fine herbs can be replaced by extra virgin olive oil or seasoned lard.
- Fresh or dried herbs can include sage, thyme, fresh rosemary, and oregano in equal proportions.
- The chicken broth from the bottom of the baking pan can be substituted with dry white wine or fresh orange juice.
How to store
Separate the meat into flakes from the bones and store in an airtight container in the refrigerator for up to 4 days with a little of the roasting pan broth. Reheat the slices in a medium oven at 180°C covered with aluminum foil for 10 minutes.
Can it be frozen?
Freeze only the shredded or sliced meat wrapped in cooking broth in airtight bags for up to 3 months. Defrost in the refrigerator for 12 hours and heat in a pot or oven with its own sauce so as not to lose moisture.
What to serve with
Serve accompanied by crunchy nut farofa, rice with sliced almonds, apple puree, and vegetables roasted in olive oil. Pairs with elegant Pinot Noir red wine, buttery Chardonnay white wine, or brut sparkling wine.
Frequently asked questions
Why is it important to baste the bird with the broth every 30 minutes?
Constant basting hydrates the outer shell and provides surface fat that browns the skin in a crispy and shiny way.
Can I season the turkey the day before to get more flavor?
Yes, applying the seasoned butter and salt 12 to 24 hours in advance in the refrigerator deepens the salting in all layers.
What is the safe internal temperature to remove the turkey from the oven?
Insert a culinary thermometer into the thickest part of the thigh without touching the bone; must reach exactly 75°C for safe consumption.
How do I keep the turkey breast from drying out during the long cooking time?
Spread seasoned butter under the skin directly over the breast and keep the bird covered with foil for the first hour.
