Juicy and Tender Roast Turkey

1. To make the roast turkey: Place a rack in the lower third of the oven; preheat to 350ºF (180ºC).

2. Place the turkey, breast-side up, into a large roasting pan; pat dry with paper towels. Season inside the cavity with instant bouillon cube, salt, and pepper, then place 1 onion, lemon, and several rosemary sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with the kitchen string.

3. Mix chopped herbs, garlic powder, olive oil, salt, and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin, and onto the breast meat.

4. Add 2 cups water to the baking pan, sliced garlic, the remaining onion, and the remaining herb sprigs to the pan. You can add quartered potatoes and chopped celery branches, but that’s completely optional.

5. Roast the turkey until an instant-read thermometer inserted into the thickest part of a thigh without touching the bone registers 165°F (74ºC), about 2 hours. If the roasting pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup of water.

6. Transfer the roasted turkey to a serving platter and cover it with foil. Let the turkey rest for 20 minutes. Remove the string and carve the roasted turkey before serving. Enjoy! ❤️

Photo credit: © Eatwell101.com

Cooking time for turkey varies depending on a few parameters:

Keep roasted turkey leftovers for up to 3 days in an airtight container in your refrigerator. You can use turkey leftovers for making soups, sandwiches, salads, and more!