A flavorful and juicy turkey recipe perfect for holiday gatherings.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before placing the turkey inside for even cooking.
Rinse the turkey under cold water and pat it dry with paper towels.
Drying the turkey thoroughly helps achieve a crispy skin.
Rub the turkey all over with olive oil, then season generously with salt and pepper.
Use your hands to ensure the seasoning is evenly distributed over the turkey.
Stuff the cavity of the turkey with the onion, carrots, celery, and fresh herbs.
Cut the vegetables into large chunks for easy removal after roasting.
Place the turkey in a roasting pan and cover it loosely with aluminum foil.
Covering the turkey helps retain moisture during the initial roasting phase.
Roast the turkey in the preheated oven for 3 hours, basting every 30 minutes with its own juices.
Basting regularly ensures the turkey remains moist and flavorful.
Remove the foil and increase the oven temperature to 375°F (190°C) for the last 30 minutes to brown the skin.
Keep an eye on the turkey during this step to prevent over-browning.
Check the internal temperature of the turkey; it should reach 165°F (74°C) in the thickest part of the breast.
Insert the thermometer into the thickest part of the breast without touching the bone for an accurate reading.
Let the turkey rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat tender and juicy.
Carve the turkey and serve with your favorite sides.
Use a sharp carving knife for clean slices and an elegant presentation.
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