If you need a dazzling centerpiece for your holiday table (or just a Sunday dinner with serious wow-factor), look no further than Easy Roast Turkey. This recipe is the answer to every chef’s prayers—impressively golden, juicy in every slice, and fragrant with herbs and citrus, but so straightforward that even first-timers can serve up perfection. Using a zesty herbed butter and aromatic stuffing, you get the kind of flavor usually reserved for special occasions, yet the method is so approachable you’ll want to make it year after year. Trust me: this Easy Roast Turkey is going to make you the hero of your family feasts.

Ingredients You’ll Need

Don’t let the short ingredient list fool you—each one plays its part in building up layers of savory, mouthwatering flavor for your Easy Roast Turkey. Lean on these classics to give you the golden skin, juicy meat, and unbeatable aroma of a true holiday roast.

Whole turkey (12–14 lbs), thawed: The star of the show! Make sure it’s completely thawed for even cooking.
Unsalted butter (1/2 cup, softened): Adds rich, creamy goodness and helps that seasoning cling to every part of the bird.
Salt (2 teaspoons): Enhances natural flavors and ensures every bite is perfectly seasoned.
Black pepper (1 teaspoon): For just the right touch of gentle heat and aroma.
Garlic powder (1 tablespoon): Lends mellow, roasted depth to the seasoning blend.
Onion powder (1 tablespoon): Brings a subtle sweetness and boosts the savory notes.
Dried thyme (2 teaspoons): Earthy, woodsy flavor that speaks “roast turkey” in every bite.
Paprika (1 teaspoon): Gives the skin beautiful color and a mild, smoky warmth.
Onion (1, quartered): Infuses the meat and pan juices with rich, savory flavor from the inside out.
Lemon (1, halved): Offers brightness and keeps the stuffing from being too heavy.
Garlic (1 head, halved crosswise): Roasts to sweet, mellow perfection inside the bird.
Fresh rosemary sprigs (4): Classic herb for turkey, adding bold, piney notes and gorgeous aroma.
Fresh thyme sprigs (6): Soft, lemony, and herbal, it complements every other flavor in this dish.
Low-sodium chicken broth (2 cups): Keeps the turkey moist while roasting and provides a base for delicious pan juices.

How to Make Easy Roast Turkey

Step 1: Prep the Oven and Turkey

Preheat your oven to 325°F (165°C) so it’s perfectly hot when you’re ready to start. Remove the giblets and neck from the turkey’s cavity—they might be a little surprise in the bag if this is your first time roasting. Pat the turkey dry all over with paper towels; this step is crucial for irresistibly crispy skin. Then place the turkey breast-side up on a sturdy rack in a large roasting pan, so the hot air circulates and browns the bird evenly.

Step 2: Make the Herbed Butter

In a small bowl, stir together the softened butter, salt, black pepper, garlic powder, onion powder, dried thyme, and paprika. Mash it until smooth, fragrant, and beautifully speckled with herbs. Now, this is your flavor powerhouse—don’t skimp on the mixing, since every bit of seasoning counts.

Step 3: Season the Turkey

With clean hands (or a flexible spatula), gently lift the skin over the breast and rub some of the herbed butter underneath, directly on the meat. This ensures your Easy Roast Turkey stays wonderfully moist and seasoned all the way through. Rub the remaining butter mixture over the entire outside of the bird, massaging it into every nook and cranny for maximum flavor and browning.

Step 4: Stuff the Cavity

Fill the turkey cavity with the quartered onion, halved lemon, halved garlic head, and all the fresh rosemary and thyme sprigs. These aromatics will steam inside your turkey as it roasts, infusing every bite with savory, citrusy, and herbal goodness—nothing fancy, yet the flavor is unforgettable.

Step 5: Add Broth and Start Roasting

Pour the chicken broth right into the bottom of the roasting pan. This simple move keeps your bird moist, helps prevent drippings from burning, and gives you flavorful juice for basting (and, later, for dreamy gravy). Tent the turkey loosely with foil and slide it into your preheated oven.

Step 6: Roast to Perfection

Roast your Easy Roast Turkey for about 3 to 3.5 hours (figure about 13 to 15 minutes per pound), basting with pan juices once or twice if you like. About 45 minutes before the end, remove the foil to allow the skin to turn a deep, irresistible golden brown. The turkey is ready when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C)—don’t skip this check for perfectly safe, juicy meat.

Step 7: Rest and Carve

Once your turkey is done, take it out of the oven and tent it loosely with foil. Let it rest for 20–30 minutes so the juices settle—trust me, this patience pays off with perfectly succulent slices. Carve as you like and serve up a plateful of accomplishment!

How to Serve Easy Roast Turkey

Garnishes

For a show-stopping presentation, scatter fresh herbs (rosemary, thyme, or flat-leaf parsley) around the platter and tuck in a few lemon wedges or slices. The color pop of fresh citrus and green herbs against golden skin is the secret to an irresistibly inviting meal, and they give off an amazing aroma, too.

Side Dishes

Easy Roast Turkey begs for classic sides—think buttery mashed potatoes, cranberry sauce, roasted autumn veggies, perhaps a shimmering pan of stuffing, or golden brown rolls to soak up every drop of pan juice. The subtle seasoning of the turkey partners beautifully with bold, comforting flavors on the table.

Creative Ways to Present

If you want to wow your guests, pre-slice a portion of the turkey and fan the pieces out across the platter, garnished with roasted garlic and herb sprigs. Or, for a rustic vibe, serve the turkey whole, letting everyone “ooh” and “aah” before you carve at the table. Either way, your Easy Roast Turkey will be the undeniable star.

Make Ahead and Storage

Storing Leftovers

Let leftover turkey cool to room temperature, then package slices or pieces into airtight containers. Pop them right into the fridge within two hours of serving to keep everything fresh—a must for keeping those easy next-day turkey sandwiches at their best.

Freezing

For longer storage, carve the turkey and pack it into freezer-safe bags or containers, squeezing out excess air for the best texture. Frozen Easy Roast Turkey will keep well for up to three months; just label it with the date and pat yourself on the back every time you get to enjoy that holiday taste on a whim.

Reheating

To reheat without drying out your beautiful roast, add a splash of broth and cover the turkey loosely with foil, then warm in a 325°F (165°C) oven until piping hot. In a pinch, a quick zap in the microwave works, too—just remember to use a microwave-safe cover and heat in short intervals to prevent overcooking.

FAQs

How do I know my Easy Roast Turkey is done?

The surest way is to use a meat thermometer inserted into the thickest part of the thigh (but not touching the bone)—it should read 165°F (74°C) for safe, juicy meat every time.

Can I use this recipe for a larger or smaller turkey?

Absolutely! Just adjust your roasting time to about 13 to 15 minutes per pound. Keep an eye on your thermometer for doneness, and tent with foil earlier if the skin browns too quickly.

Do I have to baste my turkey?

Basting is optional with this recipe since the herbed butter and steam from the broth keep things moist. But if you love extra color and flavor, spoon those pan juices over your Easy Roast Turkey every 30–45 minutes.

How can I get crispier skin?

Try removing the foil during the last hour of roasting—or even a bit earlier if your turkey isn’t browning as quickly as you’d like. Make sure your turkey is well-patted dry before adding the butter rub, too.

Can I make Easy Roast Turkey in advance?

You can roast your turkey a day ahead, then carve and reheat as needed the next day. Keep slices moist by reheating in a bit of broth and covering with foil until hot.

Final Thoughts

Nothing brings people together quite like a homemade Easy Roast Turkey, and this recipe makes it truly achievable for cooks of any confidence level. If you’ve ever felt intimidated by roasting a whole bird, give this a try—you’ll be amazed by your own kitchen magic. Enjoy the proud moment when everyone lines up for seconds!