A delightful recipe for a juicy and flavorful roasted turkey, perfect for gatherings.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Rinse the turkey under cold water and pat it dry with paper towels.
Drying the turkey helps achieve a crispy skin.
Season the turkey inside and out with salt, black pepper, and garlic powder.
Rub the seasoning evenly for consistent flavor.
Stuff the cavity with rosemary, sage, onion, carrot, and celery stalk.
The herbs and vegetables add aromatic flavors.
Place the turkey on a wire rack in a roasting pan.
Using a rack prevents the turkey from sitting in its juices.
Drizzle olive oil over the turkey, ensuring it is evenly coated.
Olive oil helps the skin crisp up beautifully.
Pour chicken broth into the bottom of the roasting pan.
The broth keeps the turkey moist during roasting.
Cover the turkey loosely with aluminum foil and place it in the oven.
Covering the turkey prevents over-browning.
Remove the foil and continue roasting, basting every 20 minutes, until the internal temperature reaches 165°F (74°C).
Basting adds flavor and enhances the color.
Let the turkey rest for 20 minutes before carving.
Resting allows the juices to redistribute for a moist turkey.
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