Roasting a perfect Thanksgiving turkey can be a tough task that may leave you with a dry, tasteless bird. Find out how to avoid a tough turkey.
Preheat oven to 450° F. Place rack in lowest position in oven.
Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
Pour ¼ cup broth into turkey cavity.
Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well.
Place in turkey cavity with garlic head.
Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
Let turkey sit for 20 minutes before carving. Discard skin and vegetables before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.