If there’s one dish that truly brings everyone to the table, it’s Roasted Turkey. Golden and glistening on the outside, impossibly juicy and aromatic within, this classic centerpiece is what holiday dreams are made of. Whether you’re tackling your very first bird or you’re a seasoned host perfecting your family tradition, my tried-and-true method takes the guesswork out and guarantees flavorful, moist turkey every time. Let’s make your next feast one to remember!

Ingredients You’ll Need

Every ingredient in this recipe is selected not just for simplicity, but for the enormous flavor and gorgeous color they add to your Roasted Turkey. These familiar staples create a turkey that’s infused with herbal depth, buttery tenderness, and just the right pop of citrus.

Whole turkey (12–14 lbs): The star of our show! Go for a fresh or thawed turkey for the most reliable results.
Unsalted butter (½ cup, softened): Bring richness and helps the skin crisp up beautifully.
Salt (1 tablespoon): Essential for both seasoning and amplifying all those delicious flavors.
Black pepper (1 teaspoon): Offers a gentle bite to balance out the aromatics.
Garlic powder (1 tablespoon): Adds savory, familiar warmth.
Onion powder (1 tablespoon): Lends the turkey a subtle hint of sweetness and depth.
Fresh thyme (1 tablespoon, or 1 teaspoon dried): A classic poultry herb for fresh, woodsy notes.
Fresh rosemary (1 tablespoon, or 1 teaspoon dried): Fragrant and robust—perfect with turkey.
Fresh sage (1 tablespoon, or 1 teaspoon dried): Earthy and aromatic, this is Thanksgiving’s unsung hero.
Onion (1, quartered): Infuses the cavity with sweet, slow-roasted flavor.
Lemon (1, halved): Adds brightness that balances out the richness.
Head of garlic (1, halved): Roasts inside the bird, boosting flavor all the way through.
Low-sodium chicken broth or water (2 cups): Keeps the meat juicy and makes those irresistible pan drippings.

How to Make Roasted Turkey

Step 1: Preheat and Prep

Begin by preheating your oven to 325°F (165°C)—this ensures a slow, even roast. Remove the giblets and neck from the turkey cavity and pat the bird dry with paper towels. A dry surface lets your seasoned butter grip every inch, setting you up for that perfect golden skin.

Step 2: Make the Herbed Butter

In a small bowl, mix together the softened butter with salt, black pepper, garlic powder, onion powder, and your fresh (or dried) herbs. This fragrant mixture will melt right into the turkey as it cooks, creating deep flavor and irresistible aroma.

Step 3: Season Under and Over the Skin

Gently slide your hand under the skin over the turkey breast to loosen it—this is where you’ll rub some of your herbed butter directly under the skin, ensuring every bite is juicy. Slather the rest of the butter all over the outside of your turkey for that signature color and savory taste.

Step 4: Stuff the Cavity

Fill the cavity with the quartered onion, halved lemon, and split head of garlic. This combo steams inside the turkey, infusing every slice with subtle sweetness and bright citrus. It smells heavenly, too!

Step 5: Roasting Time

Set your turkey breast-side up on a rack in a large roasting pan. Pour chicken broth or water in the bottom—this is crucial for moist meat and incredible pan juices. Loosely tent the bird with foil and roast for 13–15 minutes per pound. Remove the foil for the last 45–60 minutes so the skin turns beautifully crisp and deeply browned.

Step 6: Rest and Carve

When the thickest part of the thigh hits 165°F (74°C), take your Roasted Turkey out and let it rest at least 20–30 minutes. This waiting time is essential as it lets the juices redistribute (no dry turkey here!). Then carve, serve, and start the celebration.

How to Serve Roasted Turkey

Garnishes

Dress up your Roasted Turkey with sprigs of fresh rosemary, sage, or thyme. Add slices of lemon for extra color, and maybe even scatter a few roasted garlic cloves around. These edible decorations look stunning and invite everyone to dig in.

Side Dishes

You can’t go wrong with the classics—think creamy mashed potatoes, stuffing loaded with herbs, and tangy cranberry sauce. Roasted seasonal veggies and a big bowl of gravy made from the turkey’s own drippings make the whole spread feel like a warm, homestyle feast.

Creative Ways to Present

If you want to wow your guests, pre-slice some of the breast and thigh meat and fan them out on a large platter, tucked with extra herbs and citrus wheels. Or, serve the turkey whole at the table for that movie-moment effect, carving the first slice in front of everyone—either way, your Roasted Turkey will be the centerpiece of the day!

Make Ahead and Storage

Storing Leftovers

Carve any leftover meat from the turkey and refrigerate it in airtight containers. Leftovers store beautifully for up to 4 days, making them perfect for sandwiches, salads, or eating cold straight from the fridge.

Freezing

If you’ve got extra, don’t let a single juicy bite go to waste! Wrap portions tightly and freeze for up to three months. Frozen Roasted Turkey is excellent for casseroles, soups, or pot pies weeks after the big meal is over.

Reheating

To keep the turkey moist, reheat slices gently in a baking dish covered with a splash of broth and foil at 300°F until warmed through. Microwaving works in a pinch, but oven reheating preserves that tender texture best!

FAQs

How do I keep my Roasted Turkey from drying out?

Start by not overcooking! Roast until a thermometer in the thigh reaches 165°F, and don’t skip letting it rest. Adding liquid to the pan and basting occasionally also helps preserve juiciness.

Can I use dried herbs instead of fresh?

Absolutely! Just remember to use a third the amount listed for fresh herbs, as dried are more concentrated. Your Roasted Turkey will still be delightfully aromatic.

What’s the easiest way to carve a turkey?

Start by removing the legs and thighs, then the wings, and finally slice the breast meat against the grain. Use a sharp carving knife or even a serrated bread knife for smooth, clean cuts.

Should I brine my turkey beforehand?

Brining is optional but highly recommended for the juiciest Roasted Turkey. Soak the turkey overnight in salted water, then drain and pat dry before seasoning and roasting as usual.

Can I make Roasted Turkey ahead of time?

Yes! You can roast the turkey a day early, carve it, and store slices with a bit of broth in the fridge. Reheat covered in the oven before serving, and your guests will be none the wiser!

Final Thoughts

There’s truly nothing like gathering loved ones around a table with a beautiful Roasted Turkey as the main attraction. This recipe takes the intimidation out of turkey and transforms it into a dish you’ll look forward to making year after year. Give it a try and watch your next holiday meal become unforgettable!

Roasted Turkey Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 3 hours 50 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This succulent Roasted Turkey recipe is a holiday staple, perfect for Thanksgiving or any special occasion. The turkey is seasoned with a fragrant herb butter and roasted to golden perfection, resulting in juicy meat and crispy skin.

Ingredients

Scale

Turkey:

1 whole turkey (12–14 lbs)

Seasoned Butter:

½ cup unsalted butter (softened)
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh sage (or 1 teaspoon dried)

Stuffing:

1 onion (quartered)
1 lemon (halved)
1 head of garlic (halved)

Broth:

2 cups low-sodium chicken broth or water

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Instructions

Preheat Oven: Preheat oven to 325°F (165°C).
Prepare Turkey: Remove giblets and neck from turkey cavity. Pat dry with paper towels.
Season Butter: Mix butter with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
Season Turkey: Rub seasoned butter under the turkey skin and all over the outside.
Stuff Turkey: Place onion, lemon, and garlic inside the cavity.
Roast Turkey: Put turkey on a rack in a roasting pan. Pour broth/water in the pan. Cover with foil and roast.
Rest and Serve: Let the turkey rest before carving.