Description
A stress-free holiday meal with juicy turkey, perfectly roasted vegetables, and flavorful drippings, all cooked in one roasting pan for easy cleanup.
Ingredients
- 1 whole turkey (10–14 lbs) or turkey breast/tenderloin for smaller groups
- 4–5 large carrots, peeled and cut into chunks
- 4–5 medium potatoes, cut into wedges
- 1 lb Brussels sprouts, halved
- 2 onions, halved or thickly sliced
- 1–2 lemons or oranges, halved
- 4–5 garlic cloves
- Fresh herbs: rosemary, thyme, sage
- 4 tbsp butter, softened
- 2–3 tbsp olive oil
- Salt and black pepper to taste
- 1–2 cups chicken or turkey broth (optional for pan juices)
Instructions
- Preheat oven to 325°F (165°C).
- Pat the turkey dry and rub softened butter under and over the skin. Season generously with salt, pepper, and herbs.
- Place onion halves or thick carrot slices in the bottom of a large roasting pan to serve as a natural rack.
- Set turkey on top of the vegetable base and stuff cavity with citrus halves, garlic, and herbs.
- Tent loosely with foil and roast, allowing 13–15 minutes per pound.
- Halfway through cooking, baste turkey with its juices.
- Add carrots and potatoes early in the roasting process.
- About 40 minutes before the turkey is done, remove foil to crisp skin and add Brussels sprouts around the bird.
- Continue roasting until breast reaches 165°F and thighs 175°F.
- Remove from oven, cover loosely with foil, and let rest for 20–30 minutes before carving.
- Serve turkey and roasted vegetables straight from the pan.
Notes
If breast cooks faster than thighs, tent with foil to slow browning. Avoid crowding vegetables to ensure caramelization. Deglaze the pan with broth for a quick gravy.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American