Thanksgiving Roast Turkey and Vegetable Platter

Ingredients

• 1 whole turkey (10–12 lbs), thawed
• 1/4 cup butter, softened
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lemon, halved
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 cups carrots, cut into large chunks
• 2 cups Brussels sprouts, halved
• 2 cups sweet potatoes, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh rosemary or thyme sprigs (optional)

Instructions

1. Preheat oven to 325°F (165°C). Pat turkey dry with paper towels.

2. Mix softened butter with salt, pepper, garlic powder, thyme, and rosemary. Rub the mixture under and over the turkey skin.

3. Stuff the turkey cavity with lemon, onion, and garlic.

4. Place the turkey breast-side up in a roasting pan. Roast uncovered for about 2.5 hours or until internal temperature reaches 165°F (74°C), basting occasionally.

5. While the turkey roasts, toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet.

6. Roast vegetables at 400°F (200°C) for 25–30 minutes or until golden and tender. Add herbs if desired.

7. Let the turkey rest for 15–20 minutes before carving. Arrange sliced turkey with roasted vegetables on a large platter.

8. Serve warm as the star dish of your holiday meal.

Notes

• Use a meat thermometer to avoid overcooking
• Add parsnips or red onions for more color and flavor
• Leftovers make great sandwiches or soups
• Can be prepped a day ahead and reheated gently in the oven