If you’ve ever wanted to wow your friends and family at the holiday table, this Classic Roasted Turkey recipe is exactly what you need. It turns a humble bird into a golden, juicy celebration centerpiece, thanks to herb-infused butter and a handful of fragrant, fresh ingredients. Every bite is savory, tender, and aromatic, and even first-time roasters will feel like kitchen pros. This is the Classic Roasted Turkey you’ll come back to every year!
Ingredients You’ll Need
The beauty of a Classic Roasted Turkey lies in using simple, honest ingredients that work together to create big flavor. Each element matters—from the bird itself to the final sprinkle of herbs—so pick the freshest you can find and let them work their magic.
- Whole Turkey (12–14 lbs), thawed if frozen: Choosing the right size turkey ensures even roasting and generous leftovers for sandwiches and snacks.
- Unsalted Butter (1/2 cup, softened): Butter brings rich flavor and helps create that perfectly crisp skin everyone fights over.
- Salt (1 tablespoon): This provides the foundation for seasoning—don’t be shy, your turkey can handle it!
- Black Pepper (1 teaspoon): Freshly cracked is best for a subtle, earthy heat throughout the meat.
- Fresh Rosemary (1 tablespoon, chopped): Infuses the turkey with woodsy freshness and a mouthwatering aroma.
- Fresh Thyme (1 tablespoon, chopped): Adds gentle floral notes that elevate the classic holiday flavors.
- Fresh Sage (1 tablespoon, chopped): The superstar of roasted turkey, sage’s savoriness rounds out every bite.
- Onion (1, quartered): Roasting inside the cavity, onion steams and flavors the turkey from the inside out.
- Lemon (1, halved): Lends a hint of brightness to balance the savory richness—don’t skip it!
- Garlic (1 head, halved): Roasted garlic becomes sweet and mellow, making your kitchen smell incredible.
- Low-Sodium Chicken or Turkey Broth (2 cups): Keeps the turkey juicy and provides a flavorful base for delicious pan drippings.
- Kitchen Twine: Essential for trussing the turkey to ensure it cooks evenly and maintains a picture-perfect shape.
How to Make Classic Roasted Turkey
Step 1: Preheat and Prep Your Turkey
Begin by preheating your oven to 325°F (165°C). Remove the neck and giblets from the cavity of the turkey (these can be saved for gravy if you wish). Pat the turkey completely dry with paper towels—this is a key step for beautifully crisp skin later. Set your turkey aside on a clean surface while you prep the flavor-packed butter.
Step 2: Make and Apply Herb Butter
In a small bowl, mix together the softened unsalted butter, salt, black pepper, chopped rosemary, thyme, and sage until everything’s well combined. Gently loosen the skin over the turkey breast using your fingers—slide about half of the herb butter under the skin, spreading it as evenly as you can without tearing. Rub the remaining butter all over the surface of the turkey, making sure every nook and cranny is coated. It’s a little messy, but absolutely worth it!
Step 3: Stuff and Truss the Bird
Fill the turkey cavity with the quartered onion, halved lemon, and halved garlic head. This releases aromatic steam while roasting, subtly infusing the meat. Next, tie the turkey legs together with kitchen twine to help it roast evenly, and tuck the wing tips underneath to prevent burning.
Step 4: Ready, Set, Roast!
Place your prepared turkey breast-side up on a rack in a large roasting pan. Pour the broth into the bottom of the pan, then slide the whole setup into your preheated oven. Roast, uncovered, for about 13–15 minutes per pound (for a 12–14 lb turkey, that’s approximately three to three-and-a-half hours). Every 45 minutes, carefully baste the turkey with the pan juices to build flavor and moisture. If the breast skin is browning too quickly, tent it loosely with foil.
Step 5: Check for Doneness and Rest
The sign of turkey perfection? A meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Once you hit that mark, take the turkey out of the oven and let it rest uncovered for at least 30 minutes. This crucial pause allows the juices to settle back into the meat, so every slice is tender and juicy.
How to Serve Classic Roasted Turkey
Garnishes
For a festive finishing touch, don’t underestimate the power of fresh herbs like rosemary and thyme, citrus slices, or even scattered whole roasted garlic cloves. These not only look gorgeous but they echo the flavors inside your Classic Roasted Turkey, tying the whole presentation together beautifully.
Side Dishes
When it comes to sides, the classic choices remain unbeatable: think fluffy mashed potatoes, bright cranberry sauce, savory stuffing, or roasted seasonal veggies. All of these are wonderful companions to Classic Roasted Turkey, helping balance the richness of the meat and making for a warm, comforting spread.
Creative Ways to Present
If you’re looking to elevate the feast, try carving the turkey tableside for extra flair, or arrange slices on a large platter with colorful roasted vegetables and a sprinkle of finishing salt. For a buffet, lay out the turkey in bite-sized pieces, sprinkle with micro-herbs, and serve sauces in little ramekins for make-your-own sandwich fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, carve any remaining turkey off the bone. Store the meat in airtight containers in the refrigerator with a little pan juice for added moisture. Properly tucked away, leftovers stay delicious for three to four days.
Freezing
Classic Roasted Turkey freezes beautifully! Slice, then layer pieces between parchment sheets in a freezer-safe container or resealable bag. Add a splash of broth to ward off freezer burn, and label with the date. It’ll keep well for up to three months—perfect for impromptu holiday cravings.
Reheating
To keep meat from drying out, place turkey slices in a baking dish, pour over a little extra broth or pan drippings, and cover with foil. Warm in a low oven (about 300°F/150°C) until heated through. The microwave works in a pinch, but go low and slow for the juiciest results.
FAQs
How do I get extra crispy turkey skin?
For irresistibly crisp skin, chill the turkey uncovered in your fridge overnight before roasting. This air-drying step draws away moisture, letting the skin brown and crisp up perfectly in the oven.
Can I use dried herbs instead of fresh?
Absolutely! If fresh herbs aren’t handy, swap in one-third the amount of dried herbs. The flavor will be a bit more concentrated, so measure with care and you’ll still capture the essence of a Classic Roasted Turkey.
How do I make gravy from pan drippings?
After roasting, pour off the pan drippings and skim off the fat. In a saucepan, combine drippings with flour to make a roux, then whisk in more broth until you reach your desired thickness. Season to taste, and you’ve got homemade gravy that pairs perfectly with Classic Roasted Turkey.
What should I do if my turkey is cooking unevenly?
If one part of your turkey finishes much earlier, tent that area with foil and continue roasting until everything reaches 165°F. Spinning the pan in the oven halfway through cooking can also help ensure even browning.
Is brining necessary for Classic Roasted Turkey?
Brining is a popular method for extra-juicy turkey, but thanks to the flavorful butter rub and basting, this Classic Roasted Turkey stays wonderfully moist all on its own. If you love experimenting, a simple dry brine can be a fun upgrade!
Final Thoughts
There’s just something special about gathering around a table anchored by a beautifully golden Classic Roasted Turkey. Whether you’re hosting your first Thanksgiving or adding new flair to tradition, this recipe is sure to become a favorite. Give it a try, savor every bite, and make some delicious new memories!
Print
Classic Roasted Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Total Time: 4 hours
- Yield: 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Classic Roasted Turkey recipe is a holiday favorite, featuring a perfectly cooked tender turkey with aromatic herbs and a golden crispy skin. Impress your guests with this traditional main course that’s sure to be the centerpiece of your celebration.
Ingredients
Main Ingredients:
- 1 whole turkey (12–14 lbs), thawed if frozen
- 1/2 cup unsalted butter (softened)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh sage (chopped)
Additional Ingredients:
- 1 onion (quartered)
- 1 lemon (halved)
- 1 head garlic (halved)
- 2 cups low-sodium chicken or turkey broth
- Kitchen twine for trussing
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Prepare the Turkey: Remove the neck and giblets, pat the turkey dry. Mix butter with herbs and seasonings. Gently rub butter under the skin and over the turkey.
- Stuff the Turkey: Fill the cavity with onion, lemon, and garlic. Tie the legs and tuck wing tips. Place turkey on a rack in a roasting pan.
- Roast the Turkey: Roast uncovered, basting every 45 minutes, until the turkey reaches 165°F (74°C) in the thigh.
- Rest and Serve: Let the turkey rest for 30 minutes before carving.
Notes
- For extra crispy skin, air-dry the turkey in the fridge overnight before roasting.
- Use pan drippings to make delicious homemade gravy.
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