Roasted Turkey

Prep Time	Bake Time
15 mins	2 hr 30 mins
Total Time	Serves
3 hr 5 mins	8

Here’s our go-to way to roast a turkey—quick, easy, and remarkably delicious. We always choose a smaller bird because it cooks in far less time and stays incredibly juicy, with tender meat and golden, crisp skin. A few simple seasonings and a splash of broth keep everything moist as it roasts, making this an effortless, trustworthy method you’ll return to again and again. Whether it’s a holiday or a cozy weekend dinner, this uncomplicated roast turkey always delivers.

Ingredients

• 1 (12-14 lb) organic young turkey, cleaned and dried

•   butter, cut into six 1/4-inch wide pats

•   1 cup chicken or turkey broth

•   garlic salt, to taste

•   paprika, to taste

•   freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C).

   
   

2. Place the cleaned and dried turkey into a baking pan. Make six small slits in the skin – two at the front of the breast, two at the back, and two on the legs. Insert a 1/4-inch pat of butter under the skin in each slit.

   
   

3. Pour 1 cup of broth over the turkey, allowing it to pool in the bottom of the pan for added moisture. Liberally sprinkle garlic salt, paprika, and black pepper over the entire turkey.

   
   

4. Place the turkey on the lower middle shelf of the oven. Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 165°F (74°C). If the turkey browns too quickly, tent it with aluminum foil to prevent over-browning.

   
   

5. Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.