If you’re searching for the ultimate centerpiece to dazzle your holiday table or simply craving a classic comfort feast, this Roast Turkey Recipe is your golden ticket. Picture juicy, tender meat with a perfectly crispy, herb-kissed skin that’s bursting with flavor from every corner. It’s a straightforward recipe that blends simple ingredients thoughtfully to deliver a stunning bird every time. Whether it’s a festive gathering or a cozy Sunday dinner, mastering this roast turkey will bring warmth and indulgence to your table.
Ingredients You’ll Need
The magic behind this Roast Turkey Recipe is all about using fresh, essential ingredients that complement each other beautifully. Each element adds a special touch — from the buttery herb rub that crisps the skin to the fresh aromatics stuffed inside for irresistible aroma and moisture.
- 1 whole turkey (12–14 pounds): The star of the show, make sure it’s fully thawed for even roasting and juicy results.
- 1/2 cup unsalted butter, softened: This creates a lush, flavorful base that promotes crispy, golden skin.
- 1 tablespoon olive oil: Adds richness and helps the herb butter spread smoothly over the bird.
- 1 tablespoon salt: Essential for seasoning and drawing out moisture for a crisp exterior.
- 1 teaspoon black pepper: Freshly ground pepper lends a subtle heat and depth.
- 1 tablespoon garlic powder: A savory punch that complements the fresh garlic inside the cavity.
- 1 tablespoon onion powder: Adds mild sweetness and aroma.
- 2 teaspoons paprika: Provides beautiful color and a smoky, mild earthiness.
- 2 teaspoons dried thyme: Infuses an herby, slightly floral note that’s classic for poultry.
- 1 lemon, halved: Brightens and tenderizes the meat from inside the cavity.
- 1 head of garlic, halved crosswise: Roasts along with the turkey for mellow, sweet garlic essence.
- 1 onion, quartered: Adds moisture and layers of flavor during roasting.
- 2–3 sprigs each of fresh rosemary, thyme, and sage: Aromatic herbs that elevate the turkey’s fragrance and taste.
- 2 cups low-sodium chicken or turkey broth: Perfect for basting and keeping the bird moist throughout cooking.
How to Make Roast Turkey Recipe
Step 1: Preparing Your Turkey
Start by preheating your oven to 325°F (163°C) to ensure gentle, even roasting. Remove the neck and giblets from inside the turkey, then pat the whole bird dry with paper towels. Dry skin is key to crispiness, so take your time here. Place the turkey breast-side up on a rack set inside a large roasting pan to allow air circulation and even heating.
Step 2: Creating the Herb Butter Rub
Mix the softened butter with olive oil, salt, pepper, garlic powder, onion powder, paprika, and dried thyme until it’s a smooth, fragrant paste. Carefully loosen the skin over the turkey breast by sliding your fingers between the meat and skin — this is where the magic happens. Spread a generous amount of the herb butter beneath the skin to keep the breast moist. Then, rub the rest all over the bird’s surface for that gorgeous golden crust.
Step 3: Stuffing the Turkey Cavity
Fill the cavity with the lemon halves, garlic halves, onion quarters, and sprigs of fresh rosemary, thyme, and sage. This flavorful bouquet steams gently during roasting, infusing the meat from the inside out with vibrant herbal and citrus notes. To keep the shape tidy and help even cooking, tie the legs together with kitchen twine and tuck the wing tips underneath the body.
Step 4: Roasting and Basting
Pour 2 cups of low-sodium chicken or turkey broth into the bottom of the roasting pan. This not only adds moisture but creates flavorful drippings for basting or gravy later. Roast the turkey uncovered for about 13 to 15 minutes per pound. Use a meat thermometer inserted into the thickest part of the thigh — it should read 165°F (74°C) when done. Baste the bird every 30 to 45 minutes with the pan juices to keep the meat juicy and the skin shiny. If the skin darkens too quickly, tent the turkey loosely with foil to prevent burning.
Step 5: Resting Before Carving
Once your turkey reaches perfection, remove it from the oven and loosely cover it with foil. Let it rest for 20 to 30 minutes before carving. This step is crucial because it lets the juices redistribute, resulting in juicy, tender slices rather than dry meat.
How to Serve Roast Turkey Recipe
Garnishes
A beautiful roast turkey deserves equally charming garnishes. Consider arranging fresh herb sprigs and lemon slices around the carved turkey to echo the flavors inside the bird. Cranberries or pomegranate seeds add a pop of inviting color and a touch of tartness that balances the rich meat.
Side Dishes
The best roast turkey shines brightest when accompanied by classic sides like creamy mashed potatoes, savory stuffing, green bean casserole, or roasted Brussels sprouts. Each side brings texture and taste contrast to the plate, elevating your meal to festive perfection.
Creative Ways to Present
Impress your guests by slicing the turkey breast and arranging it on a large platter with whole roasted garlic bulbs and herb sprigs. Alternatively, serve individual servings nestled on warm dinner rolls or atop a bed of seasonal vegetables for a fresh twist. Whatever presentation you choose, this Roast Turkey Recipe provides versatility for any occasion.
Make Ahead and Storage
Storing Leftovers
After your feast, store leftover turkey in airtight containers and refrigerate promptly. These savory slices will stay fresh for 3 to 4 days, making them perfect for sandwiches, salads, or quick dinners.
Freezing
To keep turkey for longer, slice or shred it before freezing. Wrap portions tightly in plastic wrap and foil or use freezer bags to prevent freezer burn. Frozen cooked turkey will maintain its best quality for up to 4 months.
Reheating
Gently reheat leftover turkey by warming in the oven at 325°F (163°C) covered with foil to lock in moisture. Alternatively, microwave slices with a splash of broth on low power to avoid drying out the meat.
FAQs
Can I prepare this Roast Turkey Recipe with a larger or smaller bird?
Absolutely! Just adjust the cooking time proportionally, aiming for about 13–15 minutes per pound and always confirm doneness with a meat thermometer for safety and juiciness.
Is it necessary to baste the turkey during roasting?
Basting helps keep the turkey moist and promotes even browning, but it’s optional. If you prefer less frequent oven opening or a crispier skin, you can skip basting and rely on the butter rub and broth in the pan.
Can I stuff the turkey before roasting?
Yes, this recipe calls for stuffing the cavity with aromatics like lemon, garlic, and herbs—not bread stuffing—to infuse flavor and moisture. For bread-based stuffing, it’s safer to cook it separately to ensure thorough cooking.
What’s the best way to ensure the turkey breast doesn’t dry out?
Loosening the skin and placing the herb butter underneath it helps keep the breast juicy. Also, avoid overcooking and allow the turkey to rest after roasting so the juices redistribute.
How do I make gravy from this Roast Turkey Recipe?
Use the pan drippings collected during roasting as the base. Skim the fat if desired, then whisk in flour or cornstarch and broth over medium heat to create a rich, flavorful gravy.
Final Thoughts
This Roast Turkey Recipe is more than just a meal—it’s a labor of love that fills your kitchen with irresistible aromas and brings everyone together around the table. With simple ingredients and clear steps, you can proudly serve a bird that tastes like it came from a professional kitchen. So go ahead and give it a try; your family and friends will thank you for years to come!
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Roast Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 3.5 to 4.5 hours
- Total Time: 4 to 5 hours (including resting)
- Yield: 10–12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A classic roast turkey recipe perfect for Thanksgiving or holiday meals featuring a flavorful herb butter rub and fresh aromatics, resulting in a juicy, tender bird with crispy skin. This recipe includes step-by-step instructions to achieve a perfectly roasted turkey with essential tips for basting and resting to enhance flavor and moisture.
Ingredients
Turkey and Herbs
- 1 whole turkey (12–14 pounds), thawed if frozen
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 1 onion, quartered
- 2–3 sprigs each of fresh rosemary, thyme, and sage
Butter Rub
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 2 teaspoons dried thyme
Basting Liquid
- 2 cups low-sodium chicken or turkey broth (for basting)
Instructions
- Preheat and prepare turkey: Preheat the oven to 325°F (163°C). Remove the neck and giblets from the turkey cavity and pat the turkey dry thoroughly with paper towels to ensure crispy skin. Place the turkey breast-side up on a rack set inside a large roasting pan.
- Make herb butter and apply: In a small bowl, combine softened butter, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried thyme to create a flavorful herb butter. Gently loosen the skin over the turkey breast with your fingers and carefully rub some of the butter mixture underneath the skin. Rub the remaining butter all over the outside of the turkey to coat evenly.
- Stuff the cavity and truss: Stuff the turkey cavity with lemon halves, garlic halves, onion quarters, and fresh herb sprigs (rosemary, thyme, sage) to infuse additional flavor during roasting. Tie the turkey legs together securely with kitchen twine and tuck the wing tips under the body to prevent burning.
- Prepare for roasting and start cooking: Pour 2 cups of low-sodium chicken or turkey broth into the bottom of the roasting pan to help keep the turkey moist and create pan juices for basting. Place the turkey in the oven and roast uncovered, allowing approximately 13 to 15 minutes per pound.
- Baste and monitor the turkey: Every 30–45 minutes, baste the turkey with the pan juices to keep the meat moist and enhance browning. If the skin begins to become too dark before the turkey is done, tent loosely with aluminum foil to prevent burning.
- Check for doneness: Roast until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), ensuring the turkey is safely cooked through but still juicy.
- Rest before carving: Remove the turkey from the oven and transfer it to a carving board. Loosely cover it with foil and let rest for at least 20–30 minutes to allow the juices to redistribute throughout the meat, resulting in a moist and tender turkey.
Notes
- Use an oven-safe thermometer inserted in the thigh for the most accurate cooking temperature results.
- For extra flavor and moistness, consider brining the turkey overnight or dry-brining it 24 hours ahead of cooking.
- Save the pan drippings to prepare delicious homemade turkey gravy.
