Nothing says celebration quite like a golden, juicy roasted turkey gracing the center of your dinner table. Whether you’re gathering for Thanksgiving, a festive Sunday, or any occasion that calls for something truly special, this Roasted Turkey recipe offers spectacular flavor, impossibly tender meat, and crispy, herb-infused skin. With the perfect balance of zesty citrus, aromatic herbs, and a luscious butter rub, every bite feels like a labor of love you get to share with family and friends.
Ingredients You’ll Need
Every element in this recipe plays an important role, creating a showstopping Roasted Turkey with maximum flavor and perfect texture. Here’s what you’ll need, plus how each ingredient transforms your turkey from plain to extraordinary.
- Whole Turkey: Aim for 12–14 pounds, thawed if frozen; this will feed a crowd and roast up beautifully moist.
- Unsalted Butter: Softened butter forms the foundation for that craveable, crispy skin and adds unbeatable richness.
- Olive Oil: Just a touch blends with the butter to help it spread smoothly and encourages even browning.
- Salt: Essential for seasoning every layer, helping the meat stay juicy inside.
- Black Pepper: Adds mild heat and depth, balancing the turkey’s mellow flavor.
- Garlic Powder: Brings savory, sweet warmth without needing to peel fresh cloves for the rub.
- Onion Powder: Boosts the aromatic qualities, making your kitchen smell incredible as the bird roasts.
- Fresh Thyme: Offers a woodsy, earthy brightness (substitute dried if that’s what you have).
- Fresh Rosemary: Just a tablespoon, chopped, infuses the turkey with classic holiday flair—dried works in a pinch.
- Fresh Sage: Chopped sage brings a deep, almost peppery flavor that feels like fall (or use dried if needed).
- Lemon: Quartered and tucked into the cavity, lemon steams inside the turkey for gentle zing.
- Onion: Another cavity star! Onion keeps the inside fragrant and super moist.
- Garlic Cloves: Smashed to open up their flavor, they perfume the whole bird from the inside out.
- Low-Sodium Broth: Chicken or turkey broth keeps the bottom of the pan from burning and adds moisture, making irresistible pan juices for basting and gravy.
How to Make Roasted Turkey
Step 1: Prep Your Turkey
Preheat your oven to 325°F (165°C) and make sure your turkey is completely thawed if it was frozen. Remove the giblets from the cavity, and pat the entire bird dry with paper towels—this step is key for crisp skin later on! Let the turkey sit at room temperature for about 30 minutes, which helps it cook more evenly.
Step 2: Make the Herb Butter Rub
In a bowl, mash together softened butter, olive oil, salt, pepper, garlic powder, onion powder, and all your chopped herbs. You’re aiming for a smooth, fragrant paste—it should smell like an herb garden! This mixture is going to add magical flavor both under and over the skin.
Step 3: Season the Turkey
Gently loosen the skin from the turkey breast with your fingers, being careful not to tear it. Rub half your buttery herb mixture directly onto the meat under the skin. Take your time, getting it into all the nooks. Then, spread the rest over the entire exterior, including legs and wings, so every part gets seasoned just right.
Step 4: Fill the Cavity
Stuff the turkey cavity with your lemon quarters, onion, and smashed garlic cloves. As the bird roasts, these aromatics steam from the inside, adding subtle, mouth-watering flavor and moisture throughout the meat.
Step 5: Roast the Bird
Set your turkey breast-side up on a rack in a sturdy roasting pan. Pour your broth into the bottom of the pan, which keeps things juicy and helps develop delicious basting juices. Loosely tent the bird with foil, then place it in the oven. Roast for around 15 minutes per pound—that’s about 3 to 3.5 hours for a 12–14 lb bird. Every 45 minutes, baste the turkey with the pan juices for the most succulent bite.
Step 6: Finish with a Browned Skin
About 45 minutes before your estimated finish time, remove the foil to let the skin crisp and brown beautifully. Your Roasted Turkey is done when a thermometer in the thickest part of the thigh registers 165°F (74°C). If the skin gets too dark before the turkey is done, cover loosely with foil again.
Step 7: Rest, Carve, and Enjoy!
Once out of the oven, resist the urge to carve immediately! Let the turkey rest for 20 to 30 minutes tented with foil—this lets the juices reabsorb, ensuring every piece is tender and moist. Now, slice, serve, and soak up the compliments.
How to Serve Roasted Turkey
Garnishes
Dress your platter with fresh sprigs of herbs like thyme, rosemary, and sage, and add a few lemon slices or roasted garlic bulbs for a rustic, elegant touch. A sprinkle of flaky sea salt just before serving makes the flavors pop and turns your Roasted Turkey into a visual masterpiece.
Side Dishes
No Roasted Turkey is complete without a chorus of comfort sides! Think creamy mashed potatoes, herby stuffing, tangy cranberry sauce, roasted root veggies, and buttery rolls. The turkey’s drippings also make a rich, savory gravy you don’t want to skip.
Creative Ways to Present
If you want to go beyond the classic platter, try serving sliced Roasted Turkey on a wooden cutting board with a rainbow of grilled vegetables arranged on the side. Or, plate individual servings with a drizzle of gravy and a toast point for a modern, chef-inspired vibe.
Make Ahead and Storage
Storing Leftovers
Wrap carved turkey tightly and store it in airtight containers in the refrigerator for up to four days. Keep the meat separate from the bones and pan drippings for best results, and refrigerate the drippings for next-day gravy or soup.
Freezing
Got more turkey than you can handle? Pack leftover slices (or even the whole breast or legs) in freezer-safe bags, squeezing out as much air as possible. It’ll keep for up to three months—and you’ll thank yourself when you crave Roasted Turkey sandwiches or salads later on!
Reheating
To keep leftover Roasted Turkey tender, add a splash of broth and cover with foil before reheating in a 300°F oven. For just one or two slices, microwave on medium power with a damp paper towel to help maintain moisture and flavor.
FAQs
Do I really need to baste the turkey?
Basting isn’t strictly required, but it definitely helps keep the turkey moist and infuses the meat with all that herby, buttery flavor. Plus, it encourages evenly golden skin—so if you have time, baste every 45 minutes for best results!
What if my turkey skin is getting dark too quickly?
If the skin starts to brown faster than you’d like, just drape a piece of foil over the top. This will protect the bird from over-browning while still allowing it to finish cooking perfectly inside.
How do I know my Roasted Turkey is actually done?
Always rely on a meat thermometer! The thickest part of the thigh (not touching bone) should hit 165°F (74°C). If you check several spots and all are at temperature, the turkey is ready to rest and carve.
Can I prepare my turkey ahead of time?
Absolutely! You can make the herb butter up to two days in advance and even season the turkey the night before. For next-level juiciness, you might brine the bird for 12 to 24 hours in advance, too.
What are some fun things to do with leftover Roasted Turkey?
Oh, the possibilities! Shred it into soups and stews, toss with greens for hearty salads, layer into sandwiches or wraps, or try making turkey pot pie. Leftover Roasted Turkey is a meal-prep hero!
Final Thoughts
If you’ve ever dreamed of impressing your guests with a perfectly juicy, herb-crusted Roasted Turkey, this recipe is the one to try. It’s easier than you think, full of rewarding flavor, and guaranteed to make any gathering feel like a celebration. So go ahead, give it a try—and watch the smiles light up around your table!
Print
Roasted Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
This roasted turkey recipe yields a perfectly juicy and flavorful bird with a crispy, golden skin. The herb-infused butter mixture adds aromatic richness to every bite, making it an ideal centerpiece for any holiday feast.
Ingredients
Turkey:
- 1 whole turkey (12–14 pounds), thawed if frozen
Herb Butter:
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
Additional:
- 1 lemon, quartered
- 1 onion, quartered
- 4 garlic cloves, smashed
- 2 cups low-sodium chicken or turkey broth
Instructions
- Preheat and Prep: Preheat the oven to 325°F (165°C). Pat the turkey dry and prepare herb butter mixture.
- Season and Stuff: Season turkey inside and out with herb butter. Stuff cavity with lemon, onion, and garlic.
- Roast: Place turkey on a rack in a roasting pan, pour broth, cover loosely with foil, and roast.
- Baste and Brown: Baste turkey every 45 minutes. Remove foil for final browning.
- Rest and Carve: Rest turkey before carving and serving.
Notes
- Resting the turkey enhances juiciness.
- Use drippings for homemade gravy.
- Brining adds extra flavor.
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