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Picture Perfect Roasted Turkey

This recipe will help your turkey be the star it wants to be. Golden brown, beautiful skin and juicy meat. Just like in the commercials.
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Main
Cuisine: American
Servings: 10
Author: Little Rusted Ladle


  • 1 12-14 lb. turkey thawed, neck and giblet bag removed, rinsed and patted dry.
  • 4 cloves garlic halved
  • 2 clementines cut into wedges
  • 10 baby carrots halved
  • 1 celery stalk chopped
  • 1 lemon quartered
  • 1 small onion chopped
  • 1 sprig thyme chopped
  • 2 sprigs sage chopped
  • 1 sprig parsley chopped
  • 3 cups reduced sodium chicken broth
  • 3 tbsp. reduced sodium soy sauce
  • 2 tbsp. unsalted butter melted
  • 1 tbsp. turkey or rotisserie chicken seasoning


  • Position oven rack to lower third of oven.
  • Preheat oven to 325 degrees. Meanwhile, in a medium bowl, combine garlic, clementines, carrots, celery, lemon, onion and herbs.
  • Turn turkey upside down, then fill neck cavity with mixture. Pull neck skin over and fasten skin to turkey using wooden skewers or toothpicks. Turn turkey over and adjust neck area with your hands to make the front as rounded and smooth as possible.
  • Spoon remaining mixture into chest cavity, packing it in as you go.
  • Place turkey on a rack in a large roasting pan. Tuck wings underneath turkey. Bring chicken broth and soy sauce to a boil, then remove from heat.
  • Place a piece of aluminum foil over chest cavity, so broth does not run into the cavity.
  • Slowly ladle hot broth over entire turkey. The skin will tighten up and look cooked. Remove aluminum foil, and place turkey in the oven.
  • Cook for 2 1/2 hours, then remove turkey from oven.
  • Brush melted butter over turkey using a pastry brush.
  • Sprinkle seasoning over turkey.
  • cover ends of legs with aluminum foil and place turkey back in oven.
  • Roast an additional 2 hours, or until a meat thermometer reads 180 degrees in the thickest part of the thigh.
  • Remove turkey from oven and loosely cover with foil.
  • Let rest for 20-30 minutes.
  • Carve and serve.