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Southern Roast Turkey – vegetarian recipe
Stav Kogan

Southern Roast Turkey

Forget dry, bland holiday birds. This Southern Roast Turkey recipe, perfected over years, uses a simple butter-and-broth technique for the most succulent, fall-off-the-bone tender turkey you've ever tasted.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 12-pound / 5.4 kg (11.9 lb) whole turkey, neck and giblets removed
  • ¾ cup (170 g / 6 oz) unsalted butter, cut into 1-tablespoon portions
  • 4 cups (960 ml) chicken broth
  • ¼ cup (40 g / 1.41 oz) finely chopped onions
  • ¼ cup (15 g / 0.53 oz) chopped fresh flat-leaf parsley
  • 2 tablespoons (36 g / 1.27 oz) seasoning salt
  • For extra crispy skin, leave the turkey uncovered in the refrigerator overnight after patting it dry. This air-chilling process dries out the skin, helping it crisp up beautifully in the oven.

Method
 

  1. Prepare the Oven and Turkey: Preheat your oven to 350°F / 175°C.
  2. Remove the neck and giblets from the turkey's cavity (save them for gravy!) Thoroughly rinse the turkey inside and out with cold water, then pat it completely dry with paper towels—this is key for crispy skin.
  3. Create Butter Pockets: Place the turkey breast-side up in a large roasting pan. Gently work your fingers between the skin and the meat of the breast and thighs, being careful not to tear the skin. This creates pockets for the butter.
  4. Butter the Bird: Tuck the pats of butter into the pockets you created, distributing them evenly under the skin over the breast and leg meat. This self-basting method ensures a moist and juicy result.
  5. Add Broth and Seasoning: In a medium bowl, combine the chicken broth, chopped onions, and fresh parsley.
  6. Pour this aromatic mixture over and around the turkey in the roasting pan.
  7. Sprinkle the seasoning salt evenly all over the exterior of the bird.
  8. Roast to Perfection: Insert an oven-safe meat thermometer into the thickest part of the thigh, ensuring it doesn't touch the bone. Loosely tent the turkey with aluminum foil.
  9. Roast for 3 to 3½ hours, basting with the pan juices every 30 minutes. For the final 30 minutes of cooking, remove the foil to allow the skin to become beautifully golden brown and crisp.
  10. Check for Doneness and Rest: The turkey is done when the thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the breast. Carefully transfer the turkey to a large carving board and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
  11. Store Leftovers: Store any leftover turkey in an airtight container in the refrigerator for up to 4 days.
  12. Bring the turkey to room temperature for about an hour before roasting. A less-chilled bird will cook more evenly, preventing the breast from drying out while the thighs finish cooking.
  13. Don't discard the pan drippings!
  14. After removing the turkey, skim the fat from the drippings and use the remaining flavorful liquid as the ultimate base for a rich, homemade gravy.
  15. Let it rest!
  16. Do not skip the 15-20 minute resting period. This is the most critical step for a juicy turkey, as it allows the muscle fibers to relax and reabsorb all the flavorful juices.

Nutrition

Calories: 450kcalCarbohydrates: 2gProtein: 55gFat: 24g

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