There’s nothing quite like gathering around the table for a beautifully golden Roasted Turkey. Whether you’re hosting for the holidays or simply craving a classic, this dish is all about juicy, flavorful meat, fragrant herbs, and that iconic crispy skin. My go-to method ensures every bite is tender and packed with herby goodness, making it a centerpiece you and your guests will remember (and eagerly come back for seconds!).

Ingredients You’ll Need

The best Roasted Turkey starts with just a handful of honest, fresh ingredients. Each one brings something special—deep flavor, perfect texture, or a pop of color that transforms your roast into a true showstopper.

Whole turkey (12–14 lbs), thawed: The heart of your meal—opt for quality poultry, completely thawed, for even cooking.
Unsalted butter, softened (1/2 cup): Butter adds richness and guarantees mouthwatering, crisp, bronzed skin.
Garlic, minced (4 cloves): A must for flavor depth—don’t skimp!
Fresh rosemary, chopped (1 tablespoon): Infuses the turkey with an aromatic, piney freshness.
Fresh thyme, chopped (1 tablespoon): Adds earthy notes that round out the herb blend.
Fresh sage, chopped (1 tablespoon): Lends that cozy, savory edge so many love in Roasted Turkey.
Salt (1 tablespoon): Absolutely essential for flavor and juiciness—season liberally.
Black pepper (1 teaspoon): A classic companion—freshly ground makes a world of difference.
Onion, quartered (1): Tucked into the cavity for subtle sweetness and moisture.
Lemon, halved (1): Lends brightness and balances the savory flavors.
Apple, quartered (1): Adds gentle sweetness and keeps the turkey moist from within.
Fresh herb sprigs (4; rosemary, thyme, sage): Enhance that irresistible aroma while roasting.
Low-sodium chicken broth (2 cups): Keeps the turkey juicy, and the drippings make the dreamiest gravy.

How to Make Roasted Turkey

Step 1: Prep Your Turkey

Start by preheating your oven to 325°F (165°C). Remove those pesky giblets from the cavity and dry the turkey thoroughly with paper towels—this helps the skin go from soft to fantastically crispy in the oven. A dry bird is a crispy-skinned bird!

Step 2: Mix the Herbed Butter

In a small bowl, combine the softened butter with the minced garlic, chopped rosemary, thyme, sage, salt, and black pepper. The aroma alone is enough to make your mouth water! This butter will season the meat and create that golden skin we all love.

Step 3: Butter Under and Over the Skin

Carefully loosen the skin from the turkey breast with your fingers—go slow so you don’t tear it. Smear a generous amount of the herbed butter underneath the skin, directly on the meat. Then rub whatever’s left all over the outside (legs, wings, everywhere!). This step takes your Roasted Turkey from good to unforgettable.

Step 4: Fill the Cavity

Stuff the cavity with the quartered onion, halved lemon, quartered apple, and those fragrant fresh herb sprigs. Not only does this add flavor from the inside out, but it also ensures moist, tender slices.

Step 5: Arrange and Add Broth

Place the turkey breast-side up on a rack inside a large roasting pan. Pour the chicken broth into the bottom of the pan—this keeps the turkey juicy and ups your gravy game with ultra-flavorful pan drippings.

Step 6: Roast to Perfection

Slide your turkey into the oven. Roast, uncovered, for about 15 minutes per pound. Baste the bird with pan juices every 45 minutes for extra moisture and shine. If the skin gets too brown before it’s done, just tent with foil—don’t worry, the flavor will keep deepening underneath.

Step 7: Check Temp and Rest

Once the thickest part of the thigh reaches 165°F (74°C) with a meat thermometer, you’re golden! Take the turkey out and let it rest for 20–30 minutes before carving. This gives all those delicious juices time to settle back into the meat.

How to Serve Roasted Turkey

Garnishes

A Roasted Turkey deserves a little fanfare! Scatter fresh herb sprigs (rosemary, thyme, sage), thin lemon slices, or even jewel-toned cranberries around the platter. A handful of pomegranate seeds or roasted garlic bulbs makes for both a gorgeous and mouthwatering display that’s almost too pretty to carve—almost.

Side Dishes

The best Roasted Turkey pairs beautifully with classics like buttery mashed potatoes, savory stuffing, or silky green bean casserole. Tangy cranberry sauce and sweet potato mash also balance its rich, savory flavors. Don’t forget a steaming bowl of homemade gravy from those pan drippings!

Creative Ways to Present

Try slicing and fanning the meat artfully on a large platter, surrounded by roasted apples and herbs. For smaller gatherings, carve the turkey ahead of time, arranging the meat neatly with the drumsticks and wings on the side. For a dramatic holiday table, present the whole bird for the big reveal, then carve it tableside for the “wow” moment.

Make Ahead and Storage

Storing Leftovers

After your feast, let the turkey cool, then carve and store it in airtight containers in the refrigerator. It’ll stay fresh and juicy for up to 4 days—just be sure to cover the meat with a little pan jus or broth to keep things moist.

Freezing

To freeze your Roasted Turkey, place sliced or shredded meat in freezer bags or airtight containers, pressing out extra air to protect from freezer burn. Properly stored, turkey can be frozen for up to 3 months. Don’t forget to label with the date so you can plan delicious meals later.

Reheating

To keep the turkey tender, reheat slices in a baking dish with a splash of broth, covering with foil to lock in moisture. Warm at 300°F (150°C) until heated through. For sandwiches or salads, you can microwave gently, but oven reheating keeps the texture just right.

FAQs

How do I keep my Roasted Turkey from drying out?

Basting with pan juices every 45 minutes and letting the turkey rest before carving are both key. Rubbing herbed butter under the skin locks in moisture, while roasting at a moderate temperature helps keep every bite juicy.

What if my turkey is browning too quickly?

No worries! Simply tent foil loosely over the turkey once you see the skin getting too deep in color before the meat is done. This protects the skin from further darkening while allowing the inside to continue cooking.

Can I stuff my Roasted Turkey with bread stuffing?

For food safety and even cooking, it’s safest to cook bread stuffing separately. You can still tuck aromatic veggies and fruits (like onion, lemon, and apple) inside the cavity for flavor. This way, both the stuffing and the turkey cook perfectly.

How do I know when my turkey is fully cooked?

The best method is to insert a meat thermometer into the thickest part of the thigh (without touching bone). Once it reads 165°F (74°C), your Roasted Turkey is ready to come out of the oven and rest.

Can I prep some steps in advance?

Absolutely! You can mix up the herbed butter and prep the aromatics the night before. Some cooks even dry brine their turkey overnight for even more flavor and juiciness—just rinse and dry before buttering and roasting.

Final Thoughts

Don’t be intimidated—making Roasted Turkey is incredibly rewarding and easier than you think! Each step brings you closer to a feast that’ll have your friends and family raving. Give it a try, and watch your table transform into the heart of the celebration.

Roasted Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

Author: admin
Total Time: 4 to 5 hours
Yield: 10–12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This recipe for Roasted Turkey is a classic and flavorful way to prepare a holiday centerpiece. The turkey is infused with a herb butter mixture and roasted to golden perfection, resulting in juicy and tender meat with a crispy skin.

Ingredients

Scale

Turkey:

1 whole turkey (12–14 lbs), thawed

Herbed Butter:

1/2 cup unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 tablespoon salt
1 teaspoon black pepper

Stuffing:

1 onion, quartered
1 lemon, halved
1 apple, quartered
4 sprigs fresh herbs (rosemary, thyme, sage)

Others:

2 cups low-sodium chicken broth

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C). Remove the turkey giblets and pat the bird dry with paper towels.
Prepare the herbed butter: In a small bowl, mix the butter with garlic, rosemary, thyme, sage, salt, and pepper.
Season the turkey: Gently loosen the skin from the turkey breast and rub some of the herbed butter underneath. Rub the remaining butter all over the outside of the turkey.
Stuff the cavity: Stuff the cavity with the onion, lemon, apple, and whole herb sprigs.
Roast the turkey: Place the turkey on a rack in a large roasting pan and pour the chicken broth into the bottom of the pan. Roast uncovered for about 15 minutes per pound until internal temperature reaches 165°F (74°C).
Rest and carve: Let the turkey rest for 20–30 minutes before carving.