Roast turkey has a rich history deeply intertwined with Thanksgiving, a holiday celebrated predominantly in the United States and Canada. While indigenous peoples in North America were already familiar with wild turkeys, it was during the 17th century that European settlers began incorporating them into their feasts. By the 19th century, roast turkey had become a staple Thanksgiving dish, symbolizing abundance and shared gratitude.
The flavor profile of roast turkey is characterized by its succulence and savory notes. The meat, when properly prepared, boasts a tender texture and a well-balanced taste enhanced by seasonings such as sage, thyme, and rosemary. The roasting process imparts a golden-brown crispy skin that adds a delightful contrast to the moist interior.
Popularity-wise, roast turkey is not only a centerpiece for Thanksgiving but is also enjoyed on various festive occasions and family gatherings throughout the year. Its versatility extends to diverse culinary traditions, with different regions and cultures incorporating unique spices and cooking techniques.
Roast turkey is typically served sliced, with sides such as stuffing, cranberry sauce, mashed potatoes, and gravy, creating a harmonious blend of flavors. Leftover turkey often finds new life in sandwiches, soups, and casseroles, making it a versatile and enduring culinary tradition.
Roast turkey
Ingredients
- 1 whole turkey approximately 12-15 pounds
- 1 cup unsalted butter softened
- 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 garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 cup chicken or turkey broth
- 1 cup dry white wine
Instructions
- Preheat your oven to 325°F (163°C).
- Rinse the turkey inside and out, then pat it dry with paper towels.
- In a bowl, mix together the softened butter, rosemary, thyme, sage, salt, pepper, garlic powder, onion powder, and paprika to create a herb butter mixture.
- Carefully loosen the turkey skin and spread the herb butter mixture evenly under the skin, covering the breast and thighs.
- Sprinkle additional salt and pepper over the outside of the turkey.
- Place the turkey on a roasting rack in a large roasting pan.
- Pour the chicken or turkey broth and white wine into the bottom of the roasting pan.
- Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices, until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). This typically takes about 3 to 4 hours, depending on the size of the turkey.
- Once done, let the turkey rest for 20-30 minutes before carving.
