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Holiday Roast Turkey with Roasted Vegetables

Name: Holiday Roast Turkey with Roasted Vegetables
Total time: 480 min
Yield: 8 to 10 servings
Ingredients: 1 whole turkey, 10 to 12 pounds, thawed if frozen; 1/2 cup unsalted butter, softened; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried; 1 tablespoon chopped fresh thyme, or 1 teaspoon dried; 1 tablespoon chopped fresh parsley, optional; 4 cloves garlic, minced; 1 lemon, zested and cut in half; 1 onion, quartered; 3 carrots, cut into 2-inch pieces; 2 tablespoons olive oil, divided; 1 pound broccoli florets; 1/2 teaspoon salt for the vegetables, plus more to taste; 1/4 teaspoon black pepper for the vegetables; 1/2 cup low-sodium chicken broth or water, for the pan

This holiday roast turkey is built for a cozy family table: crisp golden skin, juicy meat, and easy roasted vegetables that can finish alongside the bird or be served in the same platter. A simple herb-butter rub keeps the flavor classic and approachable, and a thermometer takes the guesswork out of doneness.

8 portions · 1 full batch · About 3 hours 35 minutes to 4 hours 25 minutes

Original recipe: 8 to 10 servings.

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A warm indoor setting featuring a holiday dinner with roast turkey being served, surrounded by family. — Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

How much are you cooking?

Total portions to cook

8 portions · 1 full batch · 2 portions now · 6 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

1 whole turkey, 10 to 12 pounds, thawed if frozen
1/2 cup unsalted butter, softened
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon chopped fresh parsley, optional
4 cloves garlic, minced
1 lemon, zested and cut in half
1 onion, quartered
3 carrots, cut into 2-inch pieces
2 tablespoons olive oil, divided
1 pound broccoli florets
1/2 teaspoon salt for the vegetables, plus more to taste
1/4 teaspoon black pepper for the vegetables
1/2 cup low-sodium chicken broth or water, for the pan

Method

Recipe by Heather Schiefelbein.

Heat the oven to 325°F. Set a rack in a large roasting pan or use a large casserole-style baking dish deep enough to catch juices. Pat the turkey dry inside and out with paper towels.
Make the herb butter. Stir together the softened butter, kosher salt, black pepper, rosemary, thyme, parsley if using, garlic, and lemon zest.
Season the turkey. Gently loosen the skin over the breast and thighs with your fingers, then rub most of the herb butter under the skin and the rest over the outside of the bird. Season the cavity with a little salt and pepper, then tuck in the lemon halves and onion quarters.
Start roasting. Place the turkey breast side up in the pan. Add the broth or water to the bottom of the pan. Roast for about 2 hours, basting once or twice if you like, until the skin begins to turn deep golden brown.
Add the carrots. Toss the carrot pieces with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Scatter them around the turkey in the pan and continue roasting.
Check for browning. If the breast or wing tips are browning too quickly, loosely tent those areas with foil. Keep roasting until a thermometer inserted into the thickest part of the thigh, away from the bone, reaches 165°F. The breast should also register 165°F for safe serving.
Add the broccoli near the end. Toss the broccoli with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and the remaining black pepper. Add it to the pan for the final 15 to 20 minutes, just until the florets are bright green and crisp-tender.
Rest before carving. Transfer the turkey to a cutting board or platter, loosely tent with foil, and rest for 25 to 30 minutes. This helps the juices settle so the slices stay moist.
Carve and serve. Arrange the turkey with the roasted carrots and broccoli on a large platter. Spoon a little of the pan juices over the meat if desired, or serve them on the side.

Serving, later meals and useful notes

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

If your turkey is larger than 12 pounds, plan on extra roasting time and continue checking the temperature early and often. For a more aromatic bird, swap the rosemary and thyme for sage, or add a few sprigs of each to the pan.

If you want to keep the vegetables extra crisp, roast the broccoli on a separate sheet pan instead of adding it to the turkey pan. That also gives you a little more control if the bird needs longer than expected.

For stuffing, it is safest to bake it in a separate casserole dish rather than inside the bird. That makes it easier to reach a safe temperature without overcooking the turkey.