Gather your loved ones and prepare for pure holiday magic, because this Classic Roasted Turkey always delivers a golden, fragrant showstopper at the table. With savory herb butter tucked under crisp skin and aromatic veggies filling the roasting pan, each bite is tender, juicy, and rich with flavor. Whether it’s your first turkey or your family tradition, this recipe promises foolproof results and the kind of memories only a timeless Classic Roasted Turkey can create.

Ingredients You’ll Need
With just a handful of quality ingredients, you can transform an everyday bird into something truly memorable. Each component adds a layer of taste, texture, or aroma that works together to make this Classic Roasted Turkey unforgettable.
- Whole turkey (12–14 lbs), thawed if frozen: The star of the show—choose a plump, high-quality turkey for best results and allow proper thawing time.
- Unsalted butter (1/2 cup, softened): This is the secret to that irresistibly crisp, golden skin and a lusciously moist interior.
- Salt (2 tsp): Essential for seasoning and enhancing the natural flavors of the turkey and the herb butter.
- Black pepper (1 tsp): Freshly ground gives a boost of warmth and depth.
- Fresh rosemary (1 tbsp, chopped): Adds an earthy aroma and flavor that screams holiday comfort.
- Fresh thyme (1 tbsp, chopped): Delivers a subtle, fresh brightness that balances the richness of the meat.
- Fresh sage (1 tbsp, chopped): Sage brings that quintessential savory-woodsy note that defines a classic roast turkey.
- Onion (1, quartered): When stuffed inside, onion infuses the meat with gentle sweetness.
- Lemon (1, halved): This little burst of citrus wakes up the flavors and keeps things tasting vibrant.
- Head of garlic (1, halved crosswise): Roasted garlic melts into the turkey, becoming sweet and mellow in the background.
- Low-sodium chicken or turkey broth (2 cups): Poured into the pan, it keeps the bird juicy and gives you savory drippings for gravy.
- Optional: Extra herbs and vegetables (carrots, celery, herbs): Scatter these in the pan for even more flavor, plus they enrich the drippings for out-of-this-world gravy.
How to Make Classic Roasted Turkey
Step 1: Prep the Turkey
Preheat your oven to 325°F (165°C). If your turkey is frozen, make sure it’s fully thawed—this can take several days in the fridge! Remove the giblets and neck from the cavity (sometimes tucked in a pouch), and pat the bird dry inside and out with paper towels. Dry skin is what helps that butter work its magic for crispiness later.
Step 2: Make the Herb Butter
In a small bowl, mash together the softened butter, salt, pepper, rosemary, thyme, and sage until you have a fragrant, creamy blend. This mixture is going to baste your turkey from the inside out and the outside in, infusing every inch with amazing flavor.
Step 3: Butter the Bird
Carefully loosen the skin over the turkey breasts with your fingers—take it slow, so you don’t tear it. Tuck a generous amount of that herby butter directly underneath, spreading it evenly over the breast meat. Rub the remaining butter all over the outside of the turkey, covering every nook and cranny. This is what gives you that signature Classic Roasted Turkey look—deeply golden and glistening.
Step 4: Stuff the Cavity
Fill the turkey’s cavity with the quartered onion, halved lemon, and garlic halves. These add flavor and moisture from the inside. You can also throw in some extra fresh herbs if you love big, bold aromas.
Step 5: Add Broth and Extras
Pour the broth into the bottom of your roasting pan to create steam and keep things moist. If you’d like, add extra veggies and herb sprigs around the turkey for both flavor and a richer gravy base.
Step 6: Roast That Turkey
Place your turkey breast-side up on a rack in the roasting pan. Roast uncovered for 3 to 3.5 hours (about 13–15 minutes per pound), basting with pan juices every 45 minutes. Keep an eye on the color—if it’s browning too quickly, just lay a piece of foil loosely on top. You’re after that perfect, even Classic Roasted Turkey finish.
Step 7: Check for Doneness
About 30 minutes before the estimated finish time, start checking the internal temperature. Insert a meat thermometer into the thickest part of the thigh, not touching the bone. Once it reads 165°F (74°C), you’re good to go! Overcooking is the enemy of juicy turkey, so check early and often if you have to.
Step 8: Let It Rest and Carve
This is the hardest part—waiting! Let the turkey rest, loosely tented with foil, for at least 30 minutes before carving. This keeps all those flavorful juices locked in, making each slice ultra-tender. Now, let the carving (and feasting) begin!
How to Serve Classic Roasted Turkey

Garnishes
For a beautiful Classic Roasted Turkey presentation, garnish your platter with extra fresh herbs like rosemary and thyme sprigs, colorful roasted vegetables from the pan, and a few lemon wedges or pomegranate arils for holiday sparkle.
Side Dishes
Pair your Classic Roasted Turkey with all the comforting classics: creamy mashed potatoes, tangy cranberry sauce, rustic stuffing, and a mountain of gravy made from your pan drippings. Don’t forget crisp green beans or a zesty salad to round out the plate!
Creative Ways to Present
Show off your Classic Roasted Turkey by slicing the white and dark meat, then arranging it back in the shape of the bird on a large platter surrounded by herbs and roasted veggies. If you’re feeling fancy, try fanning the slices and pouring warm gravy down the center just before serving for dramatic effect.
Make Ahead and Storage
Storing Leftovers
Cool any leftover turkey completely, then store it in airtight containers in the refrigerator for up to 4 days. Keep a little of the pan juices or gravy with the meat to help it stay moist and delicious for sandwiches or salads later.
Freezing
If you have more Classic Roasted Turkey than you can use, slice or shred it and freeze it in airtight bags or containers for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat Classic Roasted Turkey without drying it out, place slices in a baking dish, drizzle with a bit of broth or gravy, cover tightly with foil, and warm at 300°F (150°C) until heated through. This keeps the meat moist and as flavorful as possible.
FAQs
How do I keep my Classic Roasted Turkey from drying out?
Basting with pan juices, rubbing butter under and over the skin, and letting the turkey rest before carving are the three keys. These steps keep your Classic Roasted Turkey juicy every time!
Can I use dried herbs instead of fresh?
Absolutely! Use about one-third the amount if substituting dried herbs, since their flavor is more concentrated. Fresh herbs are wonderful, but dried will still deliver that Classic Roasted Turkey taste.
What should I do with the giblets and neck?
You can simmer them with aromatics to make a quick, flavorful turkey stock for gravy. Or, simply discard them if you’re not feeling adventurous—your Classic Roasted Turkey will still shine.
How do I carve a Classic Roasted Turkey?
Start by removing the legs and thighs, then the wings. Slice the breast meat against the grain for extra tenderness. Arrange the meat on a platter for a beautiful, inviting presentation.
Is it really necessary to let the turkey rest before carving?
Yes—it’s crucial! Resting allows juices to redistribute throughout the meat, so your Classic Roasted Turkey stays incredibly moist and flavorful rather than leaking everywhere while you carve.
Final Thoughts
There’s nothing like the aroma and joy of serving a Classic Roasted Turkey to family and friends. With just a few essential steps, you’ll have a meal that’s not only delicious but also a genuine centerpiece for any gathering. Give this recipe a try the next time you’re craving tradition and togetherness—it’s sure to become your go-to holiday showstopper!
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Classic Roasted Turkey Recipe
- Total Time: 4 hours
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
A classic roasted turkey recipe perfect for Thanksgiving or any special occasion. This herb-infused turkey is juicy and flavorful, with crispy skin and tender meat that will impress your guests.
Ingredients
Turkey:
- 1 whole turkey (12–14 lbs), thawed if frozen
Herb Butter:
- 1/2 cup unsalted butter, softened
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh sage
Additional:
- 1 onion, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 2 cups low-sodium chicken or turkey broth
- Optional: extra herbs and vegetables for the roasting pan (carrots, celery, herbs)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Prepare the Turkey: Remove giblets and neck, pat turkey dry, and place on a rack in a roasting pan.
- Make Herb Butter: Mix softened butter with salt, pepper, rosemary, thyme, and sage. Rub some butter under the skin and the rest over the bird.
- Stuff the Turkey: Fill the cavity with onion, lemon, and garlic.
- Add Broth: Pour broth into the pan, add optional veggies and herbs.
- Roast: Roast uncovered for 3 to 3.5 hours, basting every 45 minutes.
- Check Doneness: Turkey is ready at 165°F (74°C). Rest for 30 minutes before carving.
Notes
- Dry brining the turkey a day ahead enhances flavor and moisture.
- Use pan drippings for delicious homemade gravy.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked turkey
- Calories: 320
- Sugar: 0g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg