If you’re searching for the most comforting centerpiece for any holiday table, look no further than this Roasted Turkey. It’s a show-stopper with golden, crispy skin and juicy, tender meat that’s bursting with herbaceous flavor. Whether you’re hosting Thanksgiving, another holiday, or just craving that classic roast, this recipe makes the process simple, approachable, and downright delicious. Get ready to impress your friends and family with a Roasted Turkey that tastes just as spectacular as it looks!
Ingredients You’ll Need
The magic behind a truly memorable Roasted Turkey lies in a few fresh, vibrant ingredients that come together to create layers of flavor, color, and aroma. Each item on this list has a purpose, from crisping the skin to infusing the bird with savory depth and that unmistakable holiday fragrance.
- Whole turkey (12–14 pounds): The star of the show, perfectly sized for a crowd and ready to soak up all those savory seasonings.
- Unsalted butter (½ cup, softened): Essential for rich flavor and achieving that irresistibly crisp, golden-brown skin.
- Salt (1 tablespoon): Enhances every bite, ensuring the turkey is seasoned from the inside out.
- Black pepper (1 teaspoon): Adds a subtle warmth and balance to the herb blend.
- Garlic powder (1 tablespoon): Brings mellow, aromatic depth to the butter rub.
- Onion powder (1 tablespoon): Rounds out the seasoning with a sweet, savory note.
- Paprika (1 tablespoon): Lends a gorgeous color and gentle smokiness to the skin.
- Fresh thyme (1 tablespoon, chopped): Offers bright, earthy flavor that pairs beautifully with poultry.
- Fresh rosemary (1 tablespoon, chopped): Infuses the turkey with piney, fragrant notes for true holiday spirit.
- Fresh sage (1 tablespoon, chopped): Adds a hint of peppery warmth, making the turkey taste extra festive.
- Lemon (1, quartered): Provides a citrusy lift and keeps the meat moist from the inside.
- Onion (1, quartered): Sweetens and perfumes the turkey as it roasts.
- Head of garlic (1, halved): Roasts into mellow, caramelized goodness right in the cavity.
- Low-sodium chicken broth or water (2 cups): Keeps the turkey juicy and creates flavorful pan drippings for gravy.
How to Make Roasted Turkey
Step 1: Prep the Turkey
Start by preheating your oven to 325°F, giving it plenty of time to reach temperature. If your turkey is frozen, make sure it’s fully thawed—this can take a couple of days in the fridge, so plan ahead! Remove the giblets from the cavity (they’re usually in a little bag), then pat the turkey dry with paper towels. This simple step is crucial for crispy skin, so don’t skip it.
Step 2: Make the Herb Butter
In a small bowl, blend the softened butter with salt, black pepper, garlic powder, onion powder, paprika, chopped thyme, rosemary, and sage. This aromatic mixture is the secret weapon for your Roasted Turkey, infusing every bite with savory, herby flavor and ensuring the skin turns out perfectly browned and delicious.
Step 3: Season Under and Over the Skin
Gently loosen the skin over the turkey breast with your fingers, being careful not to tear it. Slip a generous portion of your herb butter underneath the skin, directly onto the meat. This helps keep the breast juicy and flavorful as it cooks. Rub the rest of the butter mixture all over the outside of the turkey, making sure to coat every nook and cranny.
Step 4: Stuff the Cavity and Truss
Fill the inside of the turkey with the quartered lemon, onion, and halved garlic. These aromatics infuse the meat as it roasts, making the house smell incredible. Tie the turkey’s legs together with kitchen twine and tuck the wing tips under the body—this helps the bird cook evenly and look picture-perfect.
Step 5: Add Broth and Roast
Place your turkey onto a roasting rack set in a large roasting pan. Pour the chicken broth or water into the bottom of the pan to keep things moist and set the stage for amazing pan drippings. Roast the turkey uncovered for about 15 minutes per pound, basting every 45 minutes with the juices from the pan. If you notice the skin getting too dark before the meat is done, loosely tent the bird with foil to protect that beautiful color.
Step 6: Check for Doneness and Rest
To ensure your Roasted Turkey is perfectly cooked, insert a meat thermometer into the thickest part of the thigh; it should read 165°F when done. Once it hits that mark, remove the turkey from the oven and let it rest for at least 20 to 30 minutes before carving. Resting gives the juices time to settle, so every slice is moist and flavorful.
How to Serve Roasted Turkey
Garnishes
Dress up your platter with a scattering of fresh herbs like rosemary, thyme, and sage for a pop of green and an extra burst of aroma. Lemon slices, roasted garlic halves, or even a few pomegranate seeds add color and make your Roasted Turkey look like a magazine cover star.
Side Dishes
A Roasted Turkey deserves equally wonderful sides! Classic mashed potatoes, savory stuffing, roasted Brussels sprouts, and tangy cranberry sauce are always crowd-pleasers. Don’t forget the homemade gravy made from those flavorful pan drippings—every bite will be pure holiday magic.
Creative Ways to Present
For a modern twist, carve the turkey ahead of time and fan out the slices on a large board with roasted vegetables and little bowls of gravy. Or, go rustic and let everyone carve at the table for that classic, communal feel. Either way, your Roasted Turkey will be the star of the meal.
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, store leftover turkey in an airtight container in the fridge. Make sure to slice the meat off the bone for easy reheating and use within 3 to 4 days for the best flavor and texture.
Freezing
Roasted Turkey freezes beautifully! Wrap individual portions tightly in plastic wrap and then foil, or use freezer bags. Label and date your packages—they’ll keep well for up to three months. When you’re ready for a turkey craving, just thaw overnight in the refrigerator.
Reheating
To keep the meat juicy, reheat leftovers in a baking dish with a splash of broth, covered with foil, at 300°F until warmed through. For even quicker meals, gently reheat slices in the microwave, covered with a damp paper towel so they don’t dry out.
FAQs
How do I keep my Roasted Turkey from drying out?
The key is to baste your turkey regularly with pan juices, and don’t skip rubbing the herb butter under the skin. Letting the turkey rest after roasting also helps lock in moisture, ensuring every slice is juicy.
Should I brine my turkey before roasting?
Brining is optional but highly recommended for extra flavor and tenderness. You can use a simple saltwater brine overnight before following this recipe as usual—it makes a noticeable difference in the final result.
How do I know when my Roasted Turkey is done?
Rely on a meat thermometer for accuracy. The thickest part of the thigh should reach 165°F. If you don’t have a thermometer, pierce the thigh and check that the juices run clear, not pink.
Can I use dried herbs instead of fresh?
Absolutely! If you only have dried herbs on hand, use about one-third the amount called for fresh. The flavors will still infuse beautifully into your Roasted Turkey.
What can I do with leftover Roasted Turkey?
Leftovers are a goldmine! Make turkey sandwiches, toss chopped turkey into salads or soups, or whip up a creamy turkey pot pie for a comforting second meal.
Final Thoughts
There’s nothing quite like gathering around the table to enjoy a homemade Roasted Turkey. Whether it’s your first time or you’re a seasoned holiday host, this recipe guarantees a centerpiece that’s both impressive and full of heart. Give it a try—you’ll be starting a delicious new tradition!
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Roasted Turkey Recipe
- Total Time: 4 hours
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
A classic roasted turkey recipe ideal for Thanksgiving or any festive occasion, featuring herb butter rubbed beneath the skin for extra flavor and a juicy, tender result.
Ingredients
Turkey and Seasonings
- 1 whole turkey (12–14 pounds), thawed if frozen
- ½ cup unsalted butter, softened
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
Stuffing and Aromatics
- 1 lemon, quartered
- 1 onion, quartered
- 1 head of garlic, halved
Roasting Liquid
- 2 cups low-sodium chicken broth or water
Instructions
- Prepare the Oven and Turkey: Preheat your oven to 325°F. Remove the turkey giblets and pat the turkey dry thoroughly with paper towels to ensure crisp skin. Place the turkey on a roasting rack set inside a large roasting pan.
- Make Herb Butter and Season Turkey: In a small bowl, combine the softened butter with salt, black pepper, garlic powder, onion powder, paprika, and the chopped thyme, rosemary, and sage. Gently loosen the skin over the turkey breast and rub some of the herb butter beneath the skin for deep flavor. Then, rub the remaining butter evenly over the entire outside of the turkey.
- Stuff and Truss the Turkey: Stuff the turkey cavity with the quartered lemon, onion, and halved garlic head. Secure the legs together using kitchen twine and tuck the wing tips underneath the bird to promote even cooking.
- Add Roasting Liquid and Roast: Pour the low-sodium chicken broth or water into the bottom of the roasting pan to keep the environment moist. Roast the turkey uncovered at 325°F for approximately 15 minutes per pound, or until the internal temperature reaches 165°F when a meat thermometer is inserted into the thickest part of the thigh. Baste the turkey with pan juices every 45 minutes to maintain moisture. If the skin starts to become too dark, loosely cover the turkey with aluminum foil.
- Rest and Carve: Once the turkey reaches the appropriate temperature, remove it from the oven and let it rest for 20 to 30 minutes. Resting allows the juices to redistribute and results in a moist turkey. After resting, carve and serve.
Notes
- For enhanced flavor and juiciness, consider brining the turkey overnight before roasting.
- Save and use the pan drippings to prepare a rich and flavorful homemade gravy.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 6 oz cooked turkey)
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 145mg
