This was our Easter table, there is so much food!! It was delicious! Today I am going to talk about our favorite turkey recipe. Before cooking turkey this way, I never really like turkey, especially white meat. I thought it was dry and bland. This turkey is none of those things!! It is absolutely delicious!
Pre-roasting, we make two turkeys because I always want to take some home with me and my parents will eat leftovers for a week. We all like this that much!!
Post-roasting! All golden brown and yummy!
This recipe is slightly adapted from Cook’s Illustrated.
- 3 medium onions, chopped
- 2 medium carrots, peeled and chopped
- 5 sprigs fresh thyme
- 5 medium garlic cloves, peeled and halved
- 1 cup low-sodium chicken broth
- 1 whole bone-in, skin-on turkey breast (5-7 pounds), trimmed of excess fat and patted down with paper towels
- 3 tablespoons unsalted butter, melted
- 1 tablespoon table salt
- 2 teaspoons ground black pepper
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees F. Put the onions, carrots, thyme and garlic on a rimmed baking sheet. Pour the broth over the vegetables. Place a buttered wire rack on top of veggies. (The rack will rest on the veggies)
2. Brush turkey with melted butter on all sides. Generously sprinkle salt and pepper evenly over the turkey. Place the breast skin-side down on the rack.
3. Roast the turkey for 1 hour. Using wads of paper towel, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in the thickest part of the breast. Remove baking sheet from the oven and transfer rack with turkey to a second baking sheet. Allow it to rest at least 30 minutes or up to 1 1/ hours. I always lean toward the 1 1/2 hours, the juices really soak in the longer it rests.
4. Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve!!