– 1 whole turkey (12-14 lbs) – 1 stick of butter (softened) – 2 tbsp olive oil – 1 tbsp salt – 1 tsp black pepper – 1 tbsp garlic powder – 1 onion (quartered) – 1 lemon (halved) – 4 sprigs fresh rosemary – 6 sprigs thyme – 2 cups chicken broth
Preheat oven to 325°F. Clean the turkey, pat it dry, and remove giblets. Set it breast-side up in a large roasting pan with a rack.
In a bowl, mix softened butter, olive oil, salt, pepper, and garlic powder. Rub the mixture all over the turkey, including under the skin.
Stuff the turkey cavity with the onion, lemon, rosemary, and thyme. These aromatics help infuse the bird with flavor during roasting.
Tie the turkey legs together using kitchen twine and tuck the wing tips under. Pour the chicken broth into the bottom of the pan.
Cover loosely with foil. Roast the turkey for 2.5 hours, basting every 30 minutes. Remove foil and cook for another 1-1.5 hours until golden.
Turkey is done when the thickest part of the thigh reaches 165°F. Let it rest for 20–30 minutes before carving to keep it juicy.
Carve the turkey and arrange it on a platter. Serve with your favorite sides like stuffing, cranberry sauce, and gravy for a perfect meal!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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