A perfectly cooked Roasted Turkey is the heart and soul of any festive table, grand holiday gathering, or cozy Sunday supper. There’s something truly special about that golden, crispy skin enveloping juicy, flavorful meat infused with herbs and citrus—it’s a centerpiece that draws everyone together. Whether you’re roasting your very first bird or refining your family tradition, this method delivers a breathtaking Roasted Turkey that’s destined to become a highlight of your kitchen repertoire.
Ingredients You’ll Need
Your Roasted Turkey shines brightest when each ingredient plays its unique role in building flavor, texture, and eye-catching appeal. These simple staples work together to create a meal that’s truly show-stopping, every single time.
- Whole turkey (12–14 lbs): This is your main event—thawed if frozen, it’s the perfect size for feeding a crowd and yielding plenty of leftovers!
- Unsalted butter (½ cup, softened): Gives richness to the meat, creates irresistibly crisp skin, and locks in moisture with every bite.
- Olive oil (2 tablespoons): Helps the skin brown beautifully and ensures those herbs stick right where you want them.
- Salt (1 tablespoon): Essential for seasoning the turkey deeply and drawing out natural flavors.
- Black pepper (1 teaspoon): Adds just enough gentle heat and background kick.
- Garlic powder (1 tablespoon): A quick route to deep, savory undertones—no chopping required!
- Onion powder (1 tablespoon): Subtle sweetness that rounds out the savory notes in the herb butter.
- Fresh rosemary (1 tablespoon, chopped): Piney, unmistakably “holiday” fragrance that infuses every bite.
- Fresh thyme (1 tablespoon, chopped): Earthy and vibrant—thoroughly classic with poultry.
- Fresh sage (1 tablespoon, chopped): Adds warm, woodsy notes that are pure comfort food.
- Onion (1, quartered): Lends gentle sweetness and aroma from inside the turkey as it roasts.
- Lemon (1, halved): Brightens the entire dish and balances rich flavors.
- Head of garlic (halved horizontally): Simmers away in the cavity, imparting subtle, mellow flavor.
- Fresh herb sprigs (2–3 each of rosemary, thyme, sage): For the cavity—make the turkey irresistible from the inside out.
- Low-sodium chicken broth (2 cups): Keeps the bird moist during basting and forms the foundation of silky pan drippings.
How to Make Roasted Turkey
Step 1: Prep the Turkey
Start by preheating your oven to 325°F (163°C). Make sure to remove the giblets and neck from the cavity; you can save them for a future stock or discard them. Pat the turkey thoroughly dry with paper towels—this is crucial for achieving that perfectly brown, crispy skin. Set your turkey breast side up on a rack in a large roasting pan, creating enough space for the heat to circulate evenly.
Step 2: Make and Apply the Herb Butter
In a small bowl, combine the softened butter, olive oil, salt, pepper, garlic powder, onion powder, and your freshly chopped herbs. Get ready for the best part: Gently loosen the skin over the turkey breast, then spread half the herb butter under the skin with your hands. This helps flavor the meat directly. Use the rest of the butter mixture to massage the outside of the turkey, paying special attention to all the nooks and crannies!
Step 3: Fill the Cavity and Truss
Stuff the turkey cavity with the quartered onion, halved lemon, halved head of garlic, and a generous handful of fresh herb sprigs. These aromatics perfume the bird as it roasts. Now, tuck the wings under the body to prevent burning and tie the legs together with kitchen twine—this helps the turkey cook evenly and look beautifully composed on the platter.
Step 4: Roasting and Basting
Slide your Roasted Turkey into the oven uncovered. Plan on about 15 minutes of cooking time per pound. Every 45 minutes, carefully baste the bird with some of the chicken broth—this keeps it extra moist and allows for layers of flavor to deepen. If you notice the skin getting too dark before the turkey is done, loosely tent it with foil. Your goal is a meat thermometer in the thickest part of the thigh reading 165°F (74°C).
Step 5: Rest and Carve
As tempting as it is to dive right in, rest your Roasted Turkey for 20 to 30 minutes after pulling it from the oven. This patience pays off, letting the juices redistribute so every slice is tender and moist. Carve up your masterpiece, arrange it on a platter, and get ready for the ooohs and aaahs from everyone at the table!
How to Serve Roasted Turkey
Garnishes
Let the Roasted Turkey shine with vibrant garnishes like sprigs of fresh herbs, thin lemon slices, or ruby-red pomegranate seeds. These little touches bring a pop of color and extra holiday sparkle to your presentation, making the feast feel as special as it tastes!
Side Dishes
Classic sides are always welcome alongside Roasted Turkey—think creamy mashed potatoes, tart cranberry sauce, buttery rolls, or a simple green salad. Roasted root vegetables or a hearty stuffing complement those herby, citrusy notes in the bird and balance the meal perfectly.
Creative Ways to Present
For a twist, try carving the turkey before bringing it to the table and arranging the meat over a bed of herb-flecked wild rice or seasonal roasted vegetables. Or, slice the breast and fan it artfully for a stunning buffet spread. If you want every guest to get a taste of the golden skin, drizzle a little warm pan jus over the carved meat just before serving.
Make Ahead and Storage
Storing Leftovers
Once your Roasted Turkey has cooled, pack leftovers into airtight containers and refrigerate within two hours of roasting. It will keep nicely for up to four days, making sandwiches, salads, or soups even tastier with each passing day.
Freezing
To extend the celebration, freeze sliced turkey meat in freezer-safe bags (pressing out as much air as possible) for up to three months. It’s best to freeze the carved meat rather than the whole bird so you can defrost only what you need at a time.
Reheating
To keep leftovers juicy, sprinkle a few spoonfuls of broth over the turkey slices, cover with foil, and reheat in a 300°F oven until warmed through. You can also use a microwave (covered and on low) for smaller portions, just be careful not to dry the meat out.
FAQs
How do I keep my Roasted Turkey from drying out?
Basting with broth, using an herb butter under the skin, and letting the turkey rest before carving are your best defenses against dryness. Also, don’t overcook—use a thermometer for perfect results every time!
Can I use dried herbs instead of fresh?
Absolutely! Swap in one-third the amount of dried herbs for fresh. For example, use 1 teaspoon dried rosemary instead of 1 tablespoon fresh. The flavor will still sing in your Roasted Turkey, just a touch more concentrated.
Is it necessary to truss the legs?
While not absolutely essential, trussing helps the Roasted Turkey cook evenly and gives it that neat, picture-perfect shape—especially helpful if you’re aiming for a show-stopping presentation.
Do I need to baste my turkey?
Basting adds flavor and moisture, encouraging even browning. If you’re short on time, it’s okay to baste only once or twice, but more frequent basting is worth the effort for an ultra-juicy final result.
Can I use the pan drippings for gravy?
Yes! In fact, those golden pan drippings carry loads of rich, herby flavor from your Roasted Turkey. Use them as the base for a classic gravy—just skim off excess fat, whisk in a little flour, and simmer with extra broth to your preferred thickness.
Final Thoughts
If you want an unforgettable meal that brings people together, you simply have to give this Roasted Turkey recipe a try. The aroma alone will have everyone circling the kitchen, and the first bite will turn them into lifelong fans. Gather your loved ones, roll up your sleeves, and make magic happen—you’ve got this!
Print
Roasted Turkey Recipe
- Total Time: 4–4.5 hours (including rest time)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a flavorful and juicy roasted turkey perfect for any holiday gathering with this easy recipe. A herb-infused butter adds rich flavor and keeps the meat moist throughout roasting.
Ingredients
Main Ingredients:
- 1 whole turkey (12–14 lbs)
- ½ cup unsalted butter, softened
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
Herb Butter Mixture:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
Additional:
- 1 onion, quartered
- 1 lemon, halved
- 1 head garlic, halved horizontally
- 2–3 sprigs each of rosemary, thyme, and sage (for cavity)
- 2 cups low-sodium chicken broth (for basting)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C).
- Prepare the Turkey: Remove giblets and neck, pat the turkey dry, and place it on a rack in a roasting pan.
- Make Herb Butter: Mix butter, olive oil, salt, pepper, garlic powder, onion powder, and herbs. Rub half under the skin and the rest on the outside.
- Stuff the Turkey: Fill the cavity with onion, lemon, garlic, and herb sprigs. Tie the legs together.
- Roast the Turkey: Roast uncovered, basting with chicken broth, until the thermometer reads 165°F (74°C).
- Rest and Carve: Let the turkey rest before carving to retain juices.
Notes
- For added flavor, dry brine the turkey 24 hours in advance with salt.
- Use pan drippings to make gravy for extra richness.
- Prep Time: 30 minutes
- Cook Time: 3.5–4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 320
- Sugar: 0g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg
