If there’s one dish that brings everyone together around the table, it’s a golden, juicy Roasted Turkey. Tender slices, crisp herbed skin and an irresistible aroma wafting through the house — nothing says ‘special occasion’ quite like it. Whether it’s Thanksgiving, a festive gathering or simply a desire to master a true classic, this recipe makes roasting a turkey deliciously doable, even if it’s your first time. Let’s make your Roasted Turkey the star of the feast: stunningly flavorful, gorgeously fragrant and sure to earn rave reviews from every guest!
Ingredients You’ll Need
Roasting a memorable turkey starts with simple, honest ingredients — each one chosen for the boost in flavor, aroma and juicy tenderness it brings. These are the key players that ensure your Roasted Turkey turns out every bit as wonderful as you dream it will be!
- Whole turkey (12–14 lbs), thawed if frozen: The main event! A fresh or properly thawed bird sets the foundation for texture and juiciness.
- Unsalted butter (1/2 cup, softened): Nothing bastes like butter; it makes the meat succulent and the skin deliciously crisp.
- Garlic (4 cloves, minced): Classic garlic infuses the butter with an irresistible, savory depth.
- Fresh rosemary (1 tbsp, chopped): Adds earthy, piney notes and a bright pop of color.
- Fresh thyme leaves (1 tbsp): These tiny leaves pack huge flavor, lending subtle floral and lemony hints.
- Fresh sage (1 tbsp, chopped): Warm, woodsy sage pairs naturally with turkey — don’t skip it!
- Salt (1 tbsp): Essential for seasoning the meat inside and out, bringing out all the flavors.
- Black pepper (1 tsp): The perfect touch of gentle heat and depth.
- Onion (1, quartered): Aromatic and sweet, it flavors the turkey from the inside as it roasts.
- Lemon (1, halved): Brings brightness and a hint of zing to the juices.
- Apple (1, quartered): For gentle fruitiness that keeps the meat moist and fragrant.
- Low-sodium chicken broth (2–3 cups, or as needed): Keeps the pan moist for ultra-juicy turkey and perfect pan drippings.
- Kitchen twine for trussing: Helps the turkey cook evenly and makes carving a breeze.
How to Make Roasted Turkey
Step 1: Prep the Turkey
Start by thawing your turkey if frozen; this is best done in the fridge for several days ahead of time. Preheat your oven to 325°F (165°C). Remove the giblets from the cavity — you can save these for gravy or discard them. Pat the turkey dry, inside and out, with paper towels to help the skin crisp beautifully as it roasts.
Step 2: Make the Herb Butter
In a small mixing bowl, blend the softened butter with minced garlic, chopped rosemary, thyme, sage, salt and black pepper. This mixture is your flavor jackpot! The fresh herbs and garlic mingle with butter to create a savory paste that will season every nook and cranny of your Roasted Turkey.
Step 3: Butter the Bird
Gently loosen the skin over the breast by sliding your fingers between the meat and the skin, being careful not to tear it. Take half of your herb butter and lovingly spread it under the skin, directly onto the breast meat. Rub the rest generously all over the outside surface of the turkey for maximum flavor and extra-crisp skin.
Step 4: Add the Aromatics
Stuff the cavity of the turkey with the onion quarters, lemon halves and apple quarters, arranging them so they’re evenly distributed inside. These infuse the bird from within while it cooks, keeping the meat moist and layering in subtle, aromatic sweetness and zest.
Step 5: Truss and Set Up for Roasting
Tie the turkey’s legs together with kitchen twine and tuck the wings securely under the body. This helps the turkey cook evenly and look picture-perfect on your table. Place it breast-side up on a rack in your roasting pan so that the heat can circulate freely.
Step 6: Add Broth and Begin Roasting
Pour 2 cups of low-sodium chicken broth into the bottom of the pan to keep the drippings from burning and maintain moisture in the oven. Place the turkey in the center of the oven and roast for about 13–15 minutes per pound. Baste the turkey with pan juices every 45 minutes for maximum juiciness, and splash in more broth as needed.
Step 7: Prevent Over-Browning
If the skin is browning too quickly, tent a piece of foil loosely over the bird and continue roasting. This step ensures the skin stays golden and beautiful, rather than charred. Begin checking for doneness around 2.5 hours — the best gauge is a thermometer reading 165°F (74°C) in the thickest part of the thigh.
Step 8: Rest and Carve
Remove your Roasted Turkey from the oven and let it rest for at least 30 minutes, tented loosely with foil. This lets the juices settle, making the meat tender and easy to carve. When ready, carve and serve, basking in the glory of your perfectly roasted centerpiece!
How to Serve Roasted Turkey
Garnishes
Make your Roasted Turkey a true showstopper by finishing it with sprigs of fresh herbs like rosemary, thyme and sage, plus wedges of lemon or apple for a pop of color and aroma. These simple touches make your platter as beautiful as it is delicious.
Side Dishes
No Roasted Turkey is complete without a supporting cast of sides. Think fluffy mashed potatoes, tangy cranberry sauce, classic stuffing, roasted vegetables or a crisp salad to round out the meal and satisfy every craving at your table.
Creative Ways to Present
Try arranging the carved turkey slices on a large platter with roasted root vegetables or scatter roasted grapes and pomegranate seeds for a jewel-like sparkle. For individual servings, plate slices over a bed of sautéed greens or wild rice topped with a drizzle of pan gravy.
Make Ahead and Storage
Storing Leftovers
After your Roasted Turkey feast, let any leftovers cool to room temperature. Slice the meat and store it in an airtight container in the fridge; it will stay fresh and delicious for up to 4 days. Don’t forget to save any pan juices or drippings for reheating and gravy!
Freezing
If you have lots of turkey left, freezing is a fantastic option. Wrap slices or pieces in foil or freezer-safe bags, pressing out as much air as possible, and freeze for up to two months. Leftover turkey is perfect for soups, sandwiches or easy casseroles down the line.
Reheating
To keep Roasted Turkey moist when reheating, add a splash of broth to the meat and cover the dish tightly with foil. Gently warm it in a 300°F oven for 15–20 minutes, just until heated through. Avoid microwaving, as it can dry out this tender meat.
FAQs
How do I thaw a frozen turkey safely?
Thaw your turkey in the refrigerator, allowing about 24 hours for every 4–5 pounds. Place the wrapped turkey in a roasting pan to catch any drips. Never thaw a turkey at room temperature, as this can allow bacteria to grow.
What if my turkey skin browns too quickly?
If you notice the skin getting too dark before the meat is fully cooked, gently tent a sheet of aluminum foil over the top. This shields the skin while letting the turkey cook through without burning.
How do I know when my Roasted Turkey is fully cooked?
Use an instant-read thermometer inserted into the thickest part of the thigh — it should reach 165°F (74°C). Be sure not to hit bone when checking the temperature, as that can give a false reading.
Can I prep Roasted Turkey the day before?
Absolutely! You can rub the herb butter under and over the skin and store the uncovered, prepped turkey in the refrigerator for up to 24 hours. This step not only saves time but helps dry the skin for extra crispiness when roasted.
What should I do with the pan drippings?
Those flavorful drippings are gold! Skim off excess fat and use them as the base for homemade gravy or add to soups for an instant flavor boost. Don’t let them go to waste!
Final Thoughts
There’s truly nothing like the magic of serving a Roasted Turkey you made yourself — from the rich, herby aroma in the kitchen to the smiles at the table. With this recipe, you’ll create more than just a meal; you’ll create a memory. Give it a try, and let your Roasted Turkey be the talk of your next gathering!
Print
Roasted Turkey Recipe
- Total Time: 4 to 4.5 hours (including resting)
- Yield: 10–12 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious roasted turkey with herb butter for your next holiday dinner. This recipe yields tender, flavorful meat with crispy skin that will impress your guests.
Ingredients
Turkey:
- 1 whole turkey (12–14 lbs), thawed if frozen
Herb Butter:
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
Additional:
- 1 onion, quartered
- 1 lemon, halved
- 1 apple, quartered
- 2–3 cups low-sodium chicken broth (or as needed)
- Kitchen twine for trussing
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Prepare the Turkey: Remove giblets, pat dry, and season with herb butter.
- Stuff the Turkey: Fill the cavity with onion, lemon, and apple.
- Roast: Place turkey in a roasting pan with broth and roast until fully cooked.
- Rest and Carve: Let the turkey rest before carving and serving.
Notes
- For crispier skin, air-dry the turkey in the fridge before roasting.
- Save pan drippings for gravy.
- Prep Time: 30 minutes
- Cook Time: 3.5 to 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
