This classic roasted turkey is the perfect main dish for a thanksgiving dinner, a holiday feast, or a cold-weather weekend meal. It's even a great option for a small family dinner since the leftovers can be used in countless ways. Fresh herbs and butter add flavor to the turkey skin but feel free to omit the herbs and brush the turkey with plain melted butter. A 12-to 15-pound turkey will take about 3 to 3 1/2 hours roasting time, or about 13 minutes per pound. While guidelines recommend a temperature of 165 f for white meat and 185 f for dark meat, it's difficult to reach those temperatures at the same time. Look for a temperature of about 156 f to 160 f in the breast meat and about 170 f in the thigh. As the turkey rests, the temperature will rise. A brine can add juiciness to a turkey, but the skin doesn't crisp and the brine makes the drippings too salty for homemade gravy. Plus, a brine takes an extra 12 to 24 hours and lots of room in the fridge. If you do prefer to brine your bird, take a look at this basic brine with herbs.
